Six to seven months at the FCI is equivalent to three years
in the restaurant world. Yeah, I totally buy that. It's all about the cooking. I've never been so into my studies. Here's a recap of some dishes I've made.
Chicken Scaloppine over Egg Fettuccini
Pan Roasted Pork Tenderloin with Orzo Salad
We wrapped it in caul fat. The purpose of the caul fat is to baste the meat and keep it moist but I also think it looks cool.
And a few sea dishes.
Seafood Risotto
Flounder Alla Mugnaia. Made in the style of the miller's wife because she had access to flour, or so goes the story.
Insalata di Mari
Buon Appetito!
Buon Appetito!
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