Front: Zucchini Piccata on spaghetti with tomato sauce
The zucchini piccata tasted very "green" :)
Dinner today was a grand affair.
Bread:
Amuse-bouche (to eat with the bread):
First course was prawns fried in tempura batter with salad.
Third course was passionfruit sherbet.
Main course was giant ravioli with chopped tomatoes and walnuts on a bed of steamed vegetables.
Sorry, you can't see the vegetables. They were carrots and turnip cabbage.
Dessert was marbled mousse au chocolat.
Wow, what a splendid dinner!
ReplyDeleteThe only sad thing about the dinner (from a Japanese point of view) is that the tempura'ed prawns were not straight but curled.
When I have eaten prawns in Europe (deep-fried or pan-fried), for the most part they were curled. Tempura'ed prawns or ebi furai at Japanese restaurants were the big exception.
DeleteMy guess is that it is normal for prawns to curl up when (deep-)fried, and that Japanese cooks take special precautions so they don't curl up. But why do they? What is sad about curled-up prawns?
Well, I just provided a Japanese point of view. I just don't want to see such mediore pieces of tempura in such a gorgeous dinner. Tempura making is an art, and every care is taken to make each ingredient look and taste good. As for prawns, they must be straightened up by making several cuts on the belly. The tail must be cut diagonally to remove dirt and water. When putting a prawn in a fryer, you must hold the tail in such a way to expand it like a butterfly.
ReplyDelete