Secondi

Question 1

Pollo al carciofi

Answer 1

Mary’s organic chx breast
tomato
basil
artichoke
white wine

Acidic foods make wines taste less acidic. So tart wines will taste fruitier when paired with tomatoes, while richer wines will skew toward the flabby side
falanghina pino noir

Question 2

saltimboca alla romana

Answer 2

veal cutlets
parma ham
fontina cheese
in white demi-glace

Veal cutlets are thin, boneless portions of meat taken from the leg of the animal. Avoid cutlets from the shoulder, which contain too much sinew and connective tissue to be tender.
Fontina cheese is incredibly rich and creamy, the flavors of this cheese are sweet and pungent

Question 3

grass-fed angus new york steak

Answer 3

in a cabernet reduction
with seasonal vegetables

pair with cabernet. The wine boasts high tannin levels, high acidity, and a high alcohol content, all of which help to cut through the fat of the steak.

Question 4

pesce del giorno

Answer 4

ask

Question 5

gamberi

Answer 5

sauteed prawns
lemon
italian herbs
white wine
creme fraiche

Crème fraîche is soured cream. It is soured with a bacterial culture.

Question 6

filet mignon

Answer 6

dijon mustard demi-glace
sauteed spinach

Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces
Filet Mignon is extremely tender because it comes from a muscle called the tenderloin that cows rarely use. Tenderloin only makes for 1% of the total percentage of the carcass. That makes Filet Mignon very rare, and therefore more expensive

Question 7

ossobuco

Answer 7

veal shank
onions
carrots
celery
marinara
on a bed of soft polenta