New Years Eve

On New Years Eve we all worked even the owners. The Menu was set so it was a very different night. It was fun to help plate and actually know what was going on in the kitchen. The antipasta started with a Baccala' Crudo e tartare di tonno al profuma d'arancia, ( raw cod and tuna tartar with a flavor of orange ).
Scampi con pure' patate e caviale, ( shrimp with creamed potato and caviar )as pictured here.
Then Capasanta crema di topinambur, ristretto di vitello, ( scallop with a cream of Topinambur A root vegetable, with veal sauce), the creamed root was very good. I need to find out what exactly it is. Everyone recieved all three of these.
Primo was two dishes first picture was Ravioli di carne in brodo di cappone, ( ravioli with meat in a chicken broth). The second dish was Risotto al tartufo d"Alba, ( risotto with white truffles from Alba), turely heavenly. I was sooooo busy I did not get a picture of that dish.
The secondo was Controfiletto di barbina, salsa madera e tartufo nero di Norcia, ( A beautiful filet with madera wine sauce anf black truffles from Norcia. Then Robiola di capra con cotognata, ( Robiola cheese is a goats milk cheese served with a fruit pate). The dessert or dolca was Mousse al caramello profumata al rum e cialda croccante di mandorle, ( Carmel mousse with a rum sauce and a little disc of, kinda like heath bar, but not).
Then coffee and a pastry tray, cookies, and chocolates. The pastry tray was like the ones I prepared in another blog.

It was a fun night. Everyone was in a good mood and the owners had Spumante and some dolca for us at the end of the night. We left about 1:00 and walking back I took pictures of the city and fireworks that people were setting off. I wish all nights were like that. I understood what I needed to do all night. Some nights I feel lost.
I will write about my great trip to Verona in a couple days.
Bye from Italy, Yvonne