July 12, 2013 Celebrating Umbria Jazz Festival we started off sitting outside enjoying the early evening:IMG_1819

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Prosciuto, zucchini, carrots, artichokes, celery root, and béchamel sauce strudel

Our first coarse was one of my old  favorites a vegetable strudel that I enhanced from the last time I made it. I used  carrots, artichokes, zucchini and celery root added a béchamel sauce and layered it all with prosciutto. Topped with a balsamic port reduction and eatable flowers and it was a hit

Our next coarse was;  Umbrian  (homemade) Spaghetti with black truffles. Actually I used my new pasta press and i really liked it, however I left them out to dry and it was too humid and they stuck. So I turned on the air-conditioning and had to make them again. The flavor of this dish was fantastic with the infused truffles. I also used black and white truffles.

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Umbrian (homemade) Spaghetti with black truffles

We cleaned our pallet with a lemon, basil anise granita.

Our main coarse was;  Grilled yellow fin tuna Steaks over heirloom tomatoes with eggplant quenelles of grilled eggplant, zucchini, yellow pepper, black olives, sun dried tomatoes and onion. Tuna just melted in our mouths.

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Grilled tuna Steaks over heirloom tomatoes with eggplant quenelles of eggplant, zucchini, yellow pepper, black olives, sun dried tomatoes and onion

Our desert coarse was a hot and cold one. Millefoglie with a vanilla custard and fresh caramelized roasted fruit of peaches, nectarines, blueberries, blackberries and raspberries with fresh cream.

Millefoglie with fresh roasted fruit of peaches, nectarines, blueberries, blackberries and raspberries

Millefoglie with fresh roasted fruit of peaches, nectarines, blueberries, blackberries and raspberries

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