200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
Noten
Sulfiet
SojaRomeo & Juliet 3-Course Valentine's Menu
<b>Focaccia & Antipasti</b> Crispy and creamy: Our homemade focaccia served with 3 antipasti: ricotta al forno, tomato tapenade, and pickled fennel and courgette in chilli oil. <b>Arancina & Caponata</b> Crunchy and soft: Arancina filled with spinach and cheese accompanied by classic Sicilian caponata. <b>Torta Caprese & Fresh Compote</b> Sweet and fresh: Italian chocolate cake made with dark chocolate and almond flour. Served with a refreshing sweet compote of rhubarb and raspberries.
Aubergine, courgette, celery, white onion, vine tomatoes, pumpkin, spinach, garlic, fennel, red pepper, lemon, raspberries, rhubarb, orange zest, fresh rhubarb, fresh basil, rosemary, sage, green olives, capers, sun-dried tomatoes (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), fennel seeds, sea salt flakes, almond flour, pine nuts, sunflower seeds, mini mozzarella, Parmesan cheese, ricotta, pasteurised free-range egg, fresh free-range egg, Carnaroli rice, breadcrumbs, panko (contains gluten), wheat flour, tomato purée, fresh baker's yeast, Amaretto (almond liqueur), cocoa, gelling sugar, dark chocolate, sugar, vanilla, organic vegetable stock, extra virgin olive oil, butter, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, noten, selderij, soja, sulfiet.
Microwave
Starter: see above for oven instructions. Main course: remove the arancina with baking paper from the dish and heat the caponata covered with cling film for 3 minutes (1 person) to 6-7 minutes. Heat the arancina on baking paper for 1 to 1.5 minutes. Note, it will not be crispy in the microwave! Dessert: see above for oven instructions.
Oven — 200°C, 15-30 minMarleen's choice
Starter: heat the focaccia for 5 minutes in the oven or toaster and serve with the tomato pesto, pickled vegetables, and ricotta on a nice plate. Main course: remove the arancina with baking paper from the dish and heat the caponata covered with aluminium foil or an oven-safe dish for 20 minutes (1 person) to 30 minutes. For the last 20 minutes, place the arancina on the baking paper alongside. Dessert: spoon some of the compote onto a nice dessert plate and place the cake against it.
Average weight: 540 g
