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2012-09-13
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Meanwhile, at Vineria, there's often something seemingly intriguing to try, particularly in the meat and cold-cuts section. Air-dried salted venison with blueberry reduction & fontina cheese. Similar to beef bresaola, sharing the same lean tenderness and savory mustiness. Truffle-stuffed "mezzelune" egg pasta sauteed with 24-month aged Parmigiano cheese. Alas, the taste of truffles was reduced to scarcely a scent of earthiness _ unfortunate because this cost north of RM50. The menu called this
Meanwhile, at Vineria, there's often something seemingly intriguing to try, particularly in the meat and cold-cuts section.
Air-dried salted venison with blueberry reduction & fontina cheese. Similar to beef bresaola, sharing the same lean tenderness and savory mustiness.
Truffle-stuffed "mezzelune" egg pasta sauteed with 24-month aged Parmigiano cheese. Alas, the taste of truffles was reduced to scarcely a scent of earthiness _ unfortunate because this cost north of RM50.
The menu called this "schiacciata," a classic flat bread recipe, but it seemed like regular pizza, topped with ham, rocket salad and maybe stracchino cheese.
What saved the evening: amaretti & apple cake, a creamy concoction with balsamic berries.
Alcohol helped: Prosecco Brut Nino Franco and Erbaluce Arneis Miranda Del Centovigne 2010.
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