When you do not expect a simple Sunday lunch can be a wonderful dining experience.
We started to do some shopping, taking advantage of Sunday opening a center for garden furniture and terraces where we wanted to find something for our terrace.
After the tour, "fortunately" inconclusive, it is noon, then we decide to eat something and we can think of that Sunday in Bologna restaurants are almost all closed.
Where are we going?
Think and think we remember that shortly after the Marconi Marconi Pontecchio is open at midday on Sunday. Quick phone call and confirmed the table, we get in the car.
is not the first time we go to Marconi, but the other times we went there on purpose, with a little 'expectations, perhaps exaggerated. This time, perhaps because it thoughtfully, we went to relax.
be seated in the front room, almost the entire room just us. The other room, the one with glass, was full of customers had probably planned lunch with more advance than us.
After a quick look at the menu, we decided to try the Chef's proposal, Aurora Mazzucchelli, call: ... Moments of the kitchen ...
I'm sorry for you, and a bit 'for me, but I had forgotten the camera in the car and I could not capture the dishes. I can not, therefore, to share with you the rewarding side of the view.
A welcome home: marinated anchovies, a delicacy out of the ordinary.
Served on a piece of toasted bread was divine, for taste and freshness. The notes of the fish intact, were "fixed" by making a marinade recipe so simple, a true masterpiece liver.
We begin with: raw red prawns with cream sauce with peas and sausage.
bed so I left a bit 'confused, even when they served the ice cream of peas was of a color so bright, pea green, which seemed artificial, the sauce of sausage, so gave the impression of liquid broth, BHO, I said! I first tasted the ice cream you ever had to eat the fresh peas, right out of the pod? Well, it tastes the same! I was catapulted into the middle of a field full of pea plants devour them with two hands, like when I was a child. Then I dipped the spoon into the broth, opss in sauce and sausage I've tasted. Even when I approached I heard the spoon to his nose up into his nostrils the scent of mortadella, the real one, not the one who bought the COOP! The mouth and the flavor was complete. I do not know what mortadella Marconi to use, but I remember so much of Pasquini, once lauded by Slow Food, now a bit 'less, but for me, still the best I've ever eaten. Then came the red shrimp, I think are those of Mazara del Vallo. Usually recognize because they are also raw ROSSI, these were incredible freshness of the flesh is firm and sweet flesh of the simple and elegant. After a selective taste like this, I then proceeded to give a real spoon to the plate, picking up from the bottom of the sausage sauce, then taking a few pieces of shrimp to finish caressing the ice cream peas. If the raw materials taken singly were excellent, the performance of this "amalgamation" was comparable a work of art.
The second proposal: grilled octopus with black olives Ferradini. A plate
very good, the result of an excellent raw material, a perfect cooking and a great balance of flavors. If I make an appointment, I can only say that after the acute first proposal, it does not taste the emotions that I expected in a "crescendo", to put it in musical terms.
Third proposal: Stop goose race romagnola egg sauce with black tea Lapsang Souchong. You return to fly high. The meat is savory her, I do not think with the addition of salt, the sauce is given by this sauce, perfect, made with egg yolk and smoked tea that expresses a considerable added value. It enhances the taste of meat and egg dall'affumicato. Long ago, the plate Pennabilli, I had tasted for the first time the Lapsang tea, but then the proposal was in the form of a grenade that accompanied a dessert
( http://vendita-vino.blogspot.com/2010 / 04/il-piastrino.html ) beyond the strong flavor of the tea covered the taste of the dessert, but here harmonizes perfectly with the dish and enhances the taste of everything.
Fourth proposal: Macaroni press stuffed with smoked eel with sauce and oyster sauce with spinach. The plate are as small candies, crushed the sides topped with a ragout of oysters and a light white sauce with spinach. Macaroni pasta stuffed with smoked eel. Here too, a great product as a raw material with a light smoke, non-intrusive that blends in well with the sauce of oysters, the full flavor of the sea! After reaching the altitude, the flight started cruising!
Fifth proposal: Amberjack in a crust of pistachios and basil.
The flesh of the fish was perfectly cooked as, tender, not at all stringy, juicy taste that perfectly match with the crust, slightly crunchy pistachios. The sauce of basil, usually quite intrusive, in this case was light, elegant and fully completed the function to enhance the dish.
Sixth proposal: Pig Nose "race romagnola with sour red beets and roots. Another surge in flight
liver of the day. The nose presented in strips, fat and sweet as I had not eaten for years, the juice of beetroot, sour, yes, but without exaggeration, the roots, carrots, turnips, and others who do not remember, carrying the sweet mouth. A balance of flavors rarely found in flat so strong contrasts. It 's a dish for which, IMHO, worth the trip, if she's in the area, would be a mortal sin not to stop here.
Seventh proposal: Lamb chops, herbs and artichokes in oil.
begin with a critique: the artichokes were not up to the plate. Maybe because now I'm used to those of Ciociaria Agnone and I find it hard to appreciate artichokes less tasty, but still ... Lamb, however, was stratospheric, so good I only ate at the Caveau del Teatro in Pontremoli and there it was Zeros of a lamb, not jerking off! J Cooking the perfect pink, juicy meat and tasty, with a tenderness that could have been cut with a bread stick, unless they had already finished the first, the bread sticks!
Eighth proposal: Cookie soft licorice with mango salsa, wild fennel and orange ice cream.
began the descent before landing. The biscuit, very soft, I was not impressed, however good the mango salsa and excellent ice cream. A pairing of orange and that of fennel, curious and intriguing, good mouth opening and closing with a great mouth clean and fresh.
The maitre, Massimo Mazzucchelli, Aurora's brother, saw our enthusiasm, we propose the selected sample some cheese from him. This is a small selection of cheeses from the pastures of the Abruzzi.
A cheese aged for a year and then cooled in the must of wine, a cow, and a slightly blue-veined cheese, always well seasoned.
As you know I love to finish the meal with cheese, here it says: From
tevla 'nt livert ever, sla you know of Ian Berry furmai. These were truly unique, three different flavors joined by a superior quality, served without the accompaniment of jam or honey, even if the most like a lot, it seems to me that Servino mostly to mask the quality of this wonderful derivative of milk and cheese.
Petit fours (very good), two coffees and two bottles of water all at a price of € .170,00 wine not included. This figure more than adequate when I think of the sublime feeling that the brothers have made us try Mazzucchelli.
Add to this an amazing bottle of Josko Gravner, a Ribolla "Amphora" in 2001 and two glasses, plenty of liters in 1998 for the cheese to reach the total figure of € 240.00.
time I checked, the best account I have found that two glasses of liters at the end, were offered: extra bonus very good to Massimo.
I do not know what else to say except that we can not wait to come back and fly again with this beautiful kitchen.
Restaurant Via Marconi
Porrettana, 291
40037 Sasso Marconi (BO)
Tel: 051-846216
Email: info@ritorantemarconi.it
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