"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-31-2011, 01:18 PM   #31
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
peanut butter on toast. I've been on a kick.
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 08-31-2011, 02:46 PM   #32
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Today I went south, in the Appennini mountains with my friend Mattia (the one with no horns in the photo below).


We went in this beautiful, typical restaurant, the Capanne di Cosola, and we had a plain, chaste and quick lunch…
Starters: cold cuts (pancetta, coppa, prosciutto crudo, salame), one tart with goat cheese covered by a slice of lard, a little round baked cake made with chess and ham, some local mushrooms with vinegar and dried cloves, then a last and wonderful thing made by a slice of eggplant, a slice of tomato, cheese and oregano, all melted together.
Pasta: tagliatelle with porcini mushrooms (you can find plenty of porcini in the woods around there), ravioli with braised meat.
Then we asked if they could prepare some "cappelle di porcini impanate", that is the mushrooms caps sliced, coated in breadcrumbs and fried.
We drank a bottle of Dolcetto, and finished with a couple of shots of a beautiful, dry, grappa made by the owner.
We didn't have any dessert...
__________________

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 08-31-2011, 03:06 PM   #33
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,372
Yesterday blt with avocado and fat juicy deep fried zucchini and Ranch dressing
Today homemade anti pasti with butter crackers.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 08-31-2011, 03:41 PM   #34
Head Chef
 
jusnikki's Avatar
 
Join Date: Aug 2011
Location: Mississippi
Posts: 1,022
Quote:
Originally Posted by Luca Lazzari View Post
Today I went south, in the Appennini mountains with my friend Mattia (the one with no horns in the photo below).


We went in this beautiful, typical restaurant, the Capanne di Cosola, and we had a plain, chaste and quick lunch…
Starters: cold cuts (pancetta, coppa, prosciutto crudo, salame), one tart with goat cheese covered by a slice of lard, a little round baked cake made with chess and ham, some local mushrooms with vinegar and dried cloves, then a last and wonderful thing made by a slice of eggplant, a slice of tomato, cheese and oregano, all melted together.
Pasta: tagliatelle with porcini mushrooms (you can find plenty of porcini in the woods around there), ravioli with braised meat.
Then we asked if they could prepare some "cappelle di porcini impanate", that is the mushrooms caps sliced, coated in breadcrumbs and fried.
We drank a bottle of Dolcetto, and finished with a couple of shots of a beautiful, dry, grappa made by the owner.
We didn't have any dessert...

Wow, and all I had was a subway sandwich. What an interesting lunch....
__________________
jusnikki is offline   Reply With Quote
Old 08-31-2011, 03:45 PM   #35
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Luca, there is NO WAY that could be classified as a plain, chaste, and quick lunch in my book!
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 08-31-2011, 09:24 PM   #36
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,323
Quote:
Originally Posted by Luca Lazzari View Post
Today I went south, in the Appennini mountains with my friend Mattia (the one with no horns in the photo below).



We went in this beautiful, typical restaurant, the Capanne di Cosola, and we had a plain, chaste and quick lunch…
Starters: cold cuts (pancetta, coppa, prosciutto crudo, salame), one tart with goat cheese covered by a slice of lard, a little round baked cake made with chess and ham, some local mushrooms with vinegar and dried cloves, then a last and wonderful thing made by a slice of eggplant, a slice of tomato, cheese and oregano, all melted together.
Pasta: tagliatelle with porcini mushrooms (you can find plenty of porcini in the woods around there), ravioli with braised meat.
Then we asked if they could prepare some "cappelle di porcini impanate", that is the mushrooms caps sliced, coated in breadcrumbs and fried.
We drank a bottle of Dolcetto, and finished with a couple of shots of a beautiful, dry, grappa made by the owner.
We didn't have any dessert...
Just being there would be enough dessert for me. Sounds fantastic!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 08-31-2011, 11:13 PM   #37
Master Chef
 
Vanilla Bean's Avatar
 
Join Date: Jan 2009
Location: Washington State
Posts: 7,130
Quote:
Originally Posted by Luca Lazzari View Post
Today I went south, in the Appennini mountains with my friend Mattia (the one with no horns in the photo below).


We went in this beautiful, typical restaurant, the Capanne di Cosola, and we had a plain, chaste and quick lunch…
Starters: cold cuts (pancetta, coppa, prosciutto crudo, salame), one tart with goat cheese covered by a slice of lard, a little round baked cake made with chess and ham, some local mushrooms with vinegar and dried cloves, then a last and wonderful thing made by a slice of eggplant, a slice of tomato, cheese and oregano, all melted together.
Pasta: tagliatelle with porcini mushrooms (you can find plenty of porcini in the woods around there), ravioli with braised meat.
Then we asked if they could prepare some "cappelle di porcini impanate", that is the mushrooms caps sliced, coated in breadcrumbs and fried.
We drank a bottle of Dolcetto, and finished with a couple of shots of a beautiful, dry, grappa made by the owner.
We didn't have any dessert...
WOW, what a lunch.. doesn't seem plain to me at all!!

I had a pocket sandwich using the tortilla and stuffed pepper filling from last night. I added mozz cheese and green pepper. I guess you could call it a stuffed pepper wrap.
__________________
A little kindness goes a long way.
Vanilla Bean is offline   Reply With Quote
Old 09-01-2011, 01:44 AM   #38
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Vanilla Bean View Post
WOW, what a lunch.. doesn't seem plain to me at all!! ...
Quote:
Originally Posted by jusnikki View Post
Wow, and all I had was a subway sandwich. What an interesting lunch....
Quote:
Originally Posted by mudbug View Post
Luca, there is NO WAY that could be classified as a plain, chaste, and quick lunch in my book!
Quote:
Originally Posted by PrincessFiona60 View Post
Just being there would be enough dessert for me. Sounds fantastic!
Mattia and me planned to go around in the province, looking for good old food, at least once in a fortnight, so stay tuned!!! And I'm afraid I will never be able to eat desserts, unless I have them as starters...
Next time we're going to portray pigs, not cows
__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 09-01-2011, 02:08 PM   #39
Head Chef
 
jusnikki's Avatar
 
Join Date: Aug 2011
Location: Mississippi
Posts: 1,022
Quote:
Originally Posted by Luca Lazzari View Post
Mattia and me planned to go around in the province, looking for good old food, at least once in a fortnight, so stay tuned!!! And I'm afraid I will never be able to eat desserts, unless I have them as starters...
Next time we're going to portray pigs, not cows

The cow looks like it's posing for the camera, lol.
__________________
jusnikki is offline   Reply With Quote
Old 09-02-2011, 02:28 AM   #40
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by jusnikki View Post
The cow looks like it's posing for the camera, lol.
And they were!!!!
They moved around, turned their big heads and rotate their delicious tails when we approached them!
__________________

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Reply

Tags
lunch

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.