MARIA'S DIVINE MENU
This is the menu must haves for your cooking class!
MY LUSH BRUSCHETTA COLLECTION
AUTHENTIC TOMATO Roma tomato with spanish onion, garlic, basil, olive oil, and drizzled with balsamic vinegar.
CARAMALISED ONION AND CAMEMBERT. Juicy sweet caramalised onion with camembert cheese. The sweet and the salty!
SUCCULENT SEAFOOD ENTREES
GARLIC PRAWNS CAPRI Creamy garlic prawns with a hint of lemon.
PRAWNS SIRACUSA Prawn skewers marinated in an oregano, olive oil garlic dressing encrusted with parmesan and breadcrumb.
PROSCIUTTO AND MUSHROOM RISOTTO
FETTUCINI SAFFRON GAMBERI Fettucini pasta with a creamy prawns, leek and saffron sauce.
FRESH SPINACH AND RICOTTA RAVIOLI NAPOLETANA.
Home made fresh ravioli topped with a rich tomato sauce and fresh parmesan.
SPAGHETTI MARINARA Fresh seafood, in a tomato white wine base with a dash of cream and fresh parsley.
AUTHENTIC MEAT LASAGNE
SPINACH AND RICOTTA CANELLONI. A light ricotta and spinach filling topped with a rich tomato and bechamel sauce.
GNOCCHI ALLA CASALINGHA Potato gnocchi with a slow cooked lamb and pork sauce.
PENNE PRIMAVERA Penne pasta in a rich tomato base sauce, a dash of cream, zucchini, eggplant and boconcini cheese.
VEAL SCALLOPINE Veal pieces lightly cooked in a creamy mushroom sauce and topped with prosciutto.
VEAL SORRENTINA Veal pieces marinated in oregano and basil, cooked in white wine and roma tomato topped with eggplant, prosciutto and boconcini cheese.
VEAL FLORENTINA Veal encrusted in parmesan, breadcrumb and herbs topped with a creamy lemon garlic sauce
CHICKEN SOPRESA Chicken breast stuffed with spinach, sundried tomato and fetta cheese wrapped in prosciutto-baked- then cut into roulards and served with a capsicum and tomato salsa.
TO ACCOMPANY YOUR MAINS.
ROSEMARY GARLIC POTATO
HERBED CARROTS WITH TOMATO
LEMON TIRAMISU IN A CUP Limoncello soaked sponge with a lemon cream filling.
POACHED PEARS Pears poached in red wine and secret spices served with vanilla ice cream.
PANNA COTTA served with strawberries.