16 Oct 2019
With the arrival of autumn comes an exciting new menu from Carluccio’s. Available at restaurants nationwide, the autumn/winter menu sees the introduction of some of Antonio Carluccio’s original heritage recipes.
From antipasti to small plates through to freshly made pasta, salads and main plates, every new dish is mindful of Antonio Carluccio’s motto of MOF MOF (minimum of fuss, maximum of flavour). The new menu is an homage to the legacy that Antonio created twenty years ago, with recipes originally crafted at his first restaurant, the widely acclaimed Neal Street in Covent Garden.
Recipes from Antonio taking centre stage on the menu include Zuppa di Funghi, a rich and earthy soup of porcini, shiitake and oyster mushrooms served with fresh focaccia bread and Beef Ragù Pappardelle with slow-cooked beef and red wine ragù with olives which Antonio developed with Eric Chauvet who remains our executive chef today.
Other additions include five new antipasti dishes, perfect for sharing, with choices including Pugliese Burrata, a Salumi Plate, offering a regional selection of cured meats with fresh focaccia, and Polpette, beef meatballs in a tomato sauce with a Parmigiano Reggiano served on grilled ciabatta.
Reflecting Antonio’s desire for reinvention and innovation, the secondi section expands Carluccio’s plant-based options with the Veganese. The dish is an equally flavourful alternative to the classic Chicken Milanese, made with a plant-based escalope in rosemary breadcrumbs served with charred tender-stem broccoli, sweet & sour peppers, raisins, flaked almonds, basil and chilli mayonnaise.
Simply too good to ever take off the menu are Carluccio’s signature dishes of penne giardiniera, giant Pugliese penne with crispy spinach balls; Antonio’s famous mushroom risotto with a hint of chilli and truffle oil as well as a fabulous sharing verdure board laden with baby peppers with pesto, grilled courgette, artichokes, balsamic onions, olives, sweet and sour peppers with raising and flaked almonds, served with homemade focaccia.
Finish off with the ‘Bosco Incantato’(meaning ‘Enchanted Forest’)– a dessert inspired by Antonio’s passion for all things funghi – a ‘toadstool’ of vanilla & chocolate ice cream, chocolate & hazelnut sauce, on a forest floor of pistachios, hazelnuts, fresh raspberries and panettone just made for your Instagram feed.
Celebrate the season with Carluccio’s autumn/winter menu where everyone can enjoy delicious Italian comfort food regardless of their dietary requirements.
For more press information, please contact Kellie Erm or Isobel Wilson at Roche Communications on 020 7436 1111 or email email@example.com