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San Valentino 2012
La Locanda ha preparato per tutti gli innamorati una speciale offerta di San Valentino
Last Minute
Offerte non cumulabili:
Solo nel periodo infrasettimanale per soggiorni di due notti ne paghi solo 1
Giuliani's Agreement
For all customers of orthopedics Giuliani the Locanda reserves a special offer.
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Appetizers
Bruschetta Ingredients for 4 people: 8 slices of bread, 2 garlic cloves, 1/2 tablespoon of Extra Virgin Olive Oil of Canino per slice, salt. Preparation: Cut the bread slices with a thickness of about 1 cm. and toast them on a wood fire until they are crisp but not hard. Still very hot, rub with garlic and season with salt and extra virgin olive Canino.
Crostini ai funghi porcini Ingredients for 4 people: 8 slices of bread, 30 gr. dried porcini mushrooms, 4 cloves of garlic, 1 / 2onion, 2 teaspoons extra virgin olive oil 1 glass of white wine, parsley, saltand pepper. Preparation: Let the mushrooms soaked in warm water, chop the garlic and onion and fryin oil, salt and pepper. When they begin to dry out, add the wine and letevaporate. Mix and served on thin slices of bread, lightly toasted, filling with chopped parsley.
Pizza coi Friccioli Ingredients for 4 people: 11 kg of flour, 25 gr. brewer's yeast, 2 handfuls of friccioli, 1 pound of gratedcheese, 1 pound of grated Parmesan cheese, 5 tablespoons extra virginolive oil, salt. Preparation: Mix the yeast, dissolved in 1 / 4 of a liter of warm water, flour, enough to forma first ball. Let rise, covered, in a warm place. Make a fountain with the remaining flour and combine the dough of yeast, a pinch of salt, friccioli, cheese, olive oil. Spread the dough with a hole in the insoles insoles orwithout a hole, as a kind of cordon on either side of the insole itself. Let rise.Bake in preheated oven until it reaches the surface, a golden color.
First courses
Acquacotta Ingredients for 4 people: a codfish about 800 gr, 1 small onion, 1 carrot, 1 clove garlic, 2 kg ofpotatoes, 3 tablespoons olive oil 1 chilli, 1 bottle of tomato sauce. Preparation: Soak the codfish for at least 12 hours. Peel the potatoes, wash and cut into chunks. Thinly slice the celery, onion, carrot and garlic. Put the oil in a pan, the smells, the filleted cod depriving him of the tail, skin and thorns, potatoes,peppers, tomatoes and cover generously with water. Bring to a boil and cookfor about 90 minutes over low heat. If you need to add some 'salt.
Fagioli con le cotiche Ingredients for 4 people: 350 gr. of dried cannellini beans, 150 gr. the rind of ham, 1 ham bone, 350 gr.tomato pulp, 1 sprig of rosemary, 1 clove garlic, 1 / 4 onion, 1 tablespoonextra virgin olive oil, salt, pepper. Preparation: To boil the beans in plenty of lightly salted water with a sprig of rosemary andham bone with the poached for 10 minutes. At the same time pass the flameto remove the rind hair, blanch, drain, cut into square pieces of 4-5 cm. to the side and cook in a cassueruolino, over moderate heat, covered plenty of cold water, drain them al dente. In another pan, brown the chopped do with oil,pour the tomato and season with salt and freshly ground pepper, continue cooking over moderate heat, for about twenty minutes. Drain beans wellcooked, put them in a pan with the sauce, add the rind and the fleshwithdrawn from the bone of the ham and cut into small pieces and seasonthem well to moderate heat. If the sauce is very thick, and 'should dilute it withwater a few tablespoons of cooking beans. Serve immediately beans with pork rind still hot.
Frascarelli di Vasanello Ingredients for 4 people: Flour, water. Preparation: Sprinkle a little flour on a board. Water Spray several times over the flour with your fingers and slightly move around frequently with his hand. Pass the flourthen sprinkle the water in a sieve. Remain in the sieve of small balls, these are the Frascarelli, that can be cooked in beef broth or chicken. In ancient times the water was not sprayed with fingers but with a branch (in dialect:Frasca, hence the name frascarelli). This dish is still used today forbreastfeeding women.
Main courses
Abbacchio alla cacciatora Ingredients for 4 people: 1 kg of lamb, 3 sprigs of rosemary, 1 sprig of sage, 7 tablespoons extra virgin olive oil, 3 cloves garlic 3 anchovies, vinegar, salt, pepper.Preparation: Infuse into a glass for a few hours, in half water and half vinegar, garlic, lightly crushed, rosemary and sage. Lightly fry the pieces of lamb, the prepared salt,then pour the entire contents of the cup and cook, covered, over moderate heat for three-quarters of an hour. Remove garlic, rosemary and sage,pepper, add the anchovies and as soon as the sauce will be pulped andcondensed served. The lamb is the lamb from the milk of one or two monthsof age. You can also prepare this recipe with the kid. If you use lamb, cooking times will increase with age of lamb.
Agnello Ingredients for 4 people: 1.2 kg of lamb on the bone, 4 tablespoons oil, 1 carrot, 1 celery stalk, 1 small onion, 1 glass of white wine, 1.8 kg of potatoes, chili, 1 bottle of tomato sauce, 2 cups broth. Preparation: Cut the lamb into pieces after washing it, put it in a saucepan with the oil, wine, carrots, celery, onion, garlic (all chopped finely) and a liter of broth. Boilfor about 30 minutes over moderate heat and in the meantime, peel, wash and cut the potatoes into pieces big enough. After 30 minutes add the potatoes and the remaining stock to a boil reporting and cook on high heat for about 15-20 minutes. Finally add the tomato, pepper and if you need a pinch of salt and boil for 10 minutes over moderate heat.
Coda di bue Ingredients for 4 people: 1.2 kg of ox tail, 3 / 4 tablespoons oil, 1 sprig of parsley, 5 ribs of celerygreen, 2 cloves of garlic, 1 onion, 2 carrots, large, Pepper to taste, 2 cans of 400 gr. chopped tomato. Preparation: Cut the tail into pieces, wash and place in a saucepan with the olive oil, parsley, celery, garlic, onion and carrots. Of course, the spices and vegetables that require it to be washed or scraped and cut into small pieces.Cover with water, preferably broth and cook over moderate heat for 90minutes. Add the tomatoes, salt, pepper and let boil for 30 minutes.
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Following the assessment of the accommodation and catering of quality by the Chambers of Commerce in 2010 the Hotel Antica Locanda Via Francigena was awarded with this important recognition of the "OSPITALITA' ITALIANA".
