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| Chef Vito Bardaro |
Not too early to start thinking about a New Year’s Eve dinner menu. This time I asked Chef
Vito Bardaro of
Mise En Place for suggestions…
He suggested that as an
apperitivo I start off with a raw seafood salad with shrimp and prawns, zeppoline, and salmon tartine. Then I should move on to lobster in a sweet and sour sauce as an appetizer.
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| seafood salad |
First course? Spaghetti with clams and piennolo tomatoes of course…The holiday season would be empty without them.
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| spaghetti with clams and fresh tomatoes |
For my second course, I could have baked sea bass, eel and fried cod. I should side it with insalata di rinforzo and broccoli.
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| fried eel |
Time for dessert. Stick with tradition…struffoli, rococo, and panettone!
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| panettone |
Happy New Year!
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