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On the Menu: Porchetta with Sweet-and-Sour Cipollini

Maggie Borden

November 29, 2016

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Recipes

Here’s a taste of what’s on tap today at the Beard House.


Tuscan Holiday Table, 7:00 P.M.
Sandra Lotti and Alessio JM Da Prato, Toscana Saporita Cooking School, Lucca, Tuscany, Italy

Indulge your wanderlust with a Tuscan-inspired feast prepared by Sandra Rosy Lotti, who brings her passion for the region’s rustic cuisine to her cooking classes held in a romantic villa. For their Beard House reprise, the mother-and-son duo will craft a decadent holiday spread sure to have you booking your next flight! Expect Italian favorites like Arancini di Riso with Truffled Aïoli; Truffle-Infused Tagliolini with Parmigiano-Reggiano, White Truffle Sauce, and Savini Tartufi White Truffle Shavings; and Porchetta with Sweet-and-Sour Cipollini, Butter-Sautéed Spinach, and Roasted Baby Carrots.


See the full menu below: 

Hors d’Oeuvre

Chicken Liver Pâté Crostini

Prosciutto-Wrapped Panzerotti

Arancini di Riso with Truffled Aïoli

Smoked Salmon Tartare with Crème Fraîche and Dill

Zonin Prosecco Brut NV

Dinner

Tuscan Panzanella 

Castello d’Albola Poggio alle Fate Chardonnay 2014  

Butternut Squash Velouté with Savini Tartufi Truffle Caviar and Crème Fraîche

Tenuta Cà Bolani Opimio Pinot Bianco 2013

Truffle-Infused Tagliolini with Parmigiano-Reggiano, White Truffle Sauce, and Savini Tartufi White Truffle Shavings

Castello d’Albola Chianti Classico Riserva 2010

Porchetta with Sweet-and-Sour Cipollini, Butter-Sautéed Spinach, and Roasted Baby Carrots

Castello d’Albola Il Solatio Chianti Classico Gran Selezione 2010

Valrhona Chocolate Ganache–Pistachio Tart with Fabbri Amarena Cherries 

Castello del Poggio Moscato d’Asti NV

Wines generously provided by Zonin Family Estates.

 

Check out the event listing for more information.

For all upcoming Beard House dinners, check out our events calendar