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2012-11-26
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Deep-fried stuffed parmigiana risotto balls. Chopped into small chunks for convenient eating. An addictive snack, but surprisingly filling, so go slow on them. Ravioli stuffed with duck meat, fried with sage and truffle butter sauce. A terrific recipe; the ravioli skin was soft and smooth, while the stuffing and the sauce combined forces for a powerful wallop of meaty and herbal flavours. Roasted baby goat. Steeply priced at RM160, but enough to feed two moderately hungry people. Our favourite
Deep-fried stuffed parmigiana risotto balls. Chopped into small chunks for convenient eating. An addictive snack, but surprisingly filling, so go slow on them.
Ravioli stuffed with duck meat, fried with sage and truffle butter sauce. A terrific recipe; the ravioli skin was soft and smooth, while the stuffing and the sauce combined forces for a powerful wallop of meaty and herbal flavours.
Roasted baby goat. Steeply priced at RM160, but enough to feed two moderately hungry people. Our favourite platter for the evening: the meat was fork-tender and flavourful, though we're still not sure how to distinguish goat from lamb.
Organic red wine (Cab. Sauvignon, Santa Julia Familia Zuccardi 2007, Argentina).
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