Gastrotour 2013 – Menu #3

by Chef Pandita on December 23, 2013

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Third and last Gastrotour menu at Pat’e Palo. I’m gonna miss it! This time I ordered a Campari Spritz. I like to make this at home, grab the recipe at Campari’s website if you’re a Campari lover like me.

Tercer y último menú Gastrotour en Pat’e Palo. ¡Lo voy a extrañar! Esta vez ordené un Campari Spritz. Me gusta prepararlo en casa, pueden ver la receta en el sitio web de Campari si son amantes del Campari como yo.

Amuse bouche: boquerones [fresh anchovies] in sicilian olive oil, lime and oregano. Light and refreshing!

Amuse bouche: boquerones [anchoas frescas] en aceite de oliva siciliano, lima y orégano. Ligero y refrescante!

boquerones

 

Antipasto: polpette di spinaci e ricotta. Spinach and ricotta balls [no flour added], with alfredo and diavola sauce. Scrumptious! I could have a dozen of these, even tho I’m not a cheese lover…

Antipasto: albóndigas de ricotta y espinaca [sin harina], servidas con salsa alfredo y salsa diavola. Deliciosas! Podría comerme una docena de estas, a pesar que no soy amante del queso…

polpette di spinaci e ricotta

 

Primo Piatto: sweet potato and amaretto ravioli, partridge alla cacciatora. I learned to make squash and amaretto ravioli from one of Saverio’s workshops, this is basically the same recipe using sweet potato instead of squash. The combination of the sweet tuber with amaretto is exquisite. Cacciatore means “hunter” in Italian, ‘alla cacciatora’ is a culinary term that refers to a meal cooked with onions, tomatoes, mushrooms, herbs and wine.

Primo Piatto: ravioli de batata naranja y amaretto,  perdiz a la cacciatora.  Aprendí a hacer ravioli de auyama y amaretto en uno de los talleres de Saverio, esta es la misma receta pero usando batata en lugar de auyama. La combinación de la batata dulce con el amaretto es exquisita. Cacciatore es ‘cazador’ en italiano. ‘A la caciatora’ es un término culinario que se refiere a un plato cocido con cebolla, tomate, hongos, hierbas y vino.

ravioli

 

Pesce: branzino alla acqua pazza, asparagus and porcini broth. I was so happy when I saw branzino in the menu. This fish is not common here, I think the only restaurant that has branzino in their menu is La Cassina [a beautiful dish with wild rice and beets]. Acqua pazza means ‘crazy water’ in italian, in italian cuisine refers to poached white fish.

Pesce: branzino a la acqua pazza, caldo de espárragos y porcini. Me emocioné al ver branzino en el menú. Este pescado no es muy común aquí, creo que el único restaurant que tiene branzino en Santo Domingo es La Cassina [un plato hermoso con arroz salvaje y remolacha.] Acqua pazza se traduce literalmente como ‘agua loca’ en italiano, en cocina se refiere a pescado blanco escalfado/pochado.

branzino

Carne: sous vide boneless short rib with polenta. Tender short rib with the creamiest polenta I’ve ever had. Musicman said this was his favorite dish from all the Gastrotour meals he’s had. It’s obvious he’s a meat lover!

Carne: cuadril de short rib cocido sous vide y polenta. Short rib super tierno con la polenta más cremosa que he probado. Musicman dijo que este fue su plato favorito de todo el Gastrotour 2013. Obviamente es un amante de la carne!

short rib

 

Cheese time! As always Anabel chose for us. Truffle honey, I love you.

Quesos escogidos por Anabel. Amo la miel de trufa.

cheese

 

Dolce: sicilian cannoli with illy cappuccino milkshake. The cannoli had two different fillings, both were gooooood.

Dolce: cannoli siciliano con una malteada de capuccino illy. El cannoli tenía dos rellenos, ambos muy buenos.

cannoli

 

This menu will be available at Pat’e Palo until the 30th. Merry Christmas!

 

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{ 2 comments… read them below or add one }

Maureen | Orgasmic Chef December 24, 2013 at 7:56 am

I keep scrolling back to the sweet potato and amaretto ravioli. What a lovely dish – they all are. I want to go on a gastrotour now.

Have a wonderful holiday.

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yummychunklet December 24, 2013 at 11:05 pm

Have a wonderful Christmas!

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