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C'a del Bosco
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この日のメニュー
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自家製コッパ、モルタデッラ、カラブリア ソップレッサータ
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長崎産ヨコワマグロと焼き茄子のインサラータ 新玉葱のジェラート添え
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ヨコワマグロの下から登場した焼き茄子のインサラータ
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パンデュースのバケット
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Altrove Bianco VIVERA
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100%なにわ黒牛のホルモンと白インゲン豆のトマト煮込み カラブリア産ンドイヤのアクセント
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なにわ黒牛のホルモンと白インゲン豆のトマト煮込み リフト
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なにわ黒牛のホルモンと白インゲン豆のトマト煮込み バケットにのせて
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Le Rocche Malatestiane Antica Marineria Rubicone Bianco
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岐阜の各務さんのスナップエンドウとバジリコのジェノヴァ風 トロフィエ
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トロフィエ リフト
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Barbaresco Fratelli Giacosa 3L
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Barbaresco Fratelli Giacosa こんな大きさです
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ポルチーニ茸香るリコッタチーズのラビオリ なにわ黒牛のテールの赤ワイン煮込み 夏トリュフ添え
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ラビオリ リフト
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青森産海峡サーモンのブラッサート タロッコオレンジとフェンネルのサラダ 八尾枝豆のピューレ添え
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Dulcamara Toscano Rosso マグナムボトル
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Dulcamara Toscano Rosso こんな大きさです
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河内鴨のサルシッチャとなにわ黒牛のアッロースト“カルネミスト” フォアグラ風味の赤ワインソース
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なにわ黒牛のアッロースト
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河内鴨のサルシッチャ
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食後酒
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「Murgo Brut」
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「肉の盛合せ」
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「Collio Ribolla Gialla」
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「ターターステーキ」
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「D'OVIDIO(ドヴィーディオ)」
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仔羊のロティローマ風
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某日のコース料理とワインのメニュー
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「いろんな魚介のマリネ、茨城産ウサギの自家製テリーヌ タスマニア産粒マスタード添え」のウサギのテリーヌ
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「いろんな魚介のマリネ、茨城産ウサギの自家製テリーヌ タスマニア産粒マスタード添え」の「イサギのマリネ」
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茨城産ウサギの自家製テリーヌ タスマニア産粒マスタード添え
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「Tiboldi Bric NV,Malvira」
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バケット
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「ツムラさんの河内鴨の自家製ハムと温野菜 ペコリーノチーズ風味」
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「Jale'09,Cusmano」
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「群馬産上州牛トリッパのトマト煮込み ローマ風」
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「群馬産上州牛トリッパのトマト煮込み ローマ風」 辛いバージョン
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「Roero Sru'07,Monchiero Carbone」
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「スモークしたアナゴとオリーブとケッパーとフレッシュトマト"プッタネスカ"スパゲッティ」
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「黒毛和牛のボローニャ風ラグーと黒キャベツ タリアテッレ」
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「Brunello di montalcino'00,Col d'orcia」
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「天然イノシシ肩ロース肉のローストとバラ肉の煮込み"ストゥファート"栗
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ドルチェ
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グラッパ
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エスプレッソw
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-
カウンターから見たキッチン
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「CA'DEL BOSCO(カ・デル・ボスコ)」
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「チーズ(品種不明)のベイクド」
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赤ワイン(名前失念)
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「トリッパ」
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「バケット」
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「トリッパ」 をバケットにのせて
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トリッパを入れた激辛スパゲティ
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-
「アーリーオーリーペペロンチーノ」
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-
ドルチェ
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グラッパ
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ターターステーキをバケットにのせて
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「アイスクリームとソルべの盛合せ」
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-
グラッパ「Massa Vecchia」
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店先のランチメニュー
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-
店先のパーティーメニュー
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デシャップ代わりのテーブル
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店が入ってる「中之島ダイビル」
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本日の小皿たちの「オリーブ」
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本日の小皿たちの「カポナータ」
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本日の小皿たちの「タマネギのタルト」
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「サバのマリネ」
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「千珠かきのベーコン巻」
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「Noi Colli di Rimini」
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「真鯛のポアレ」
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-
「猪肉とごぼうのパスタ」
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ドルチェ盛合せ
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【再訪】
この日は呑んだ暮れ仲間のH氏が幹事で『Arialasca Marble*tre』を貸切っちゃいました!
いつものメンバー20数名が参加
H氏が幹事の呑み会ってハズレが無いんですよね(笑)
この日の料理はこんな感じ・・・
■自家製コッパ、モルタデッラ、カラブリア ソップレッサータ
・コッパ
豚の頭から腰にかけての部分(首肉)を使用して作られます
・モルタデッラ
別名ボローニャソーセージ
ピスタチオや黒胡椒が粒のまま入ってるが特徴
・カラブリア ソップレッサータ
粗挽き豚肉、脂身を腸詰にしたもの
■長崎産ヨコワマグロと焼き茄子のインサラータ 新玉葱のジェラート添え
ヨコワは厚めに切って軽く塩胡椒、オリーブオイルで味と風味付
オレンジのソースの詳細は失念(汗)
インサラータは、サラダの事です
この茄子が味に深みが有ってワインが進みます
■100%なにわ黒牛のホルモンと白インゲン豆のトマト煮込み カラブリア産ンドゥイヤのアクセント
此方では、大阪で生産されている黒毛和牛「なにわ黒牛」に拘って料理に取り入れています
流通量が少ないので、この日の人数分のホルモンを揃えるのにはかなり苦労した様です
定番のトリッパ同様にトマトで煮込んで有りますが、濃厚さは数段上です(笑)
「ンドゥイヤ」って聞き慣れない一品
大体「ん」から始まるってありえないでしょ
これなら尻取りでも使えそうw
豚の盲腸を使った腸詰だそうです
■岐阜の各務さんのスナップエンドウとバジリコのジェノヴァ風 トロフィエ
またまた聞き慣れない言葉が・・・
「トロフィエ」はイタリア北西部リグーリア州ジェノヴァで生まれた手打ちのショートパスタ
手のひらで4~5cm長さの細いひも状に伸ばし、左右の端がねじれた形につくります
語源は木くず、かんなくずだそうです
スナップエンドウが加わっているので一般のジェノバ風よりソフトな感じです
■ポルチーニ茸香るリコッタチーズのラビオリ なにわ黒牛のテールの赤ワイン煮込み 夏トリュフ添え
「なにわ黒牛」が再登場!
煮込んだテール肉がラビオリに入ってます
ポルチーニとトリュフの香りがWで・・・ 贅沢です(笑)
■青森産海峡サーモンのブラッサート タロッコオレンジとフェンネルのサラダ 八尾枝豆のピューレ添え
すいません記憶が余り無いんですw
■河内鴨のサルシッチャとなにわ黒牛のアッロースト“カルネミスト” フォアグラ風味の赤ワインソース
サルシッチャは松原のツムラの河内鴨
豚肉のサルシッチャよりライト味わいです
牛肉は全く刺しの無い赤身
肉々しい一品です
この後は、ドルチェとエスプレッソ、そして食後酒のグラッパと続きます
結構呑みました!
途中睡魔に負けて寝落ちしちゃいました
本当にハズレの無いH氏幹事の呑み会
今回も堪能させて戴きました!
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~たまにはお洒落にイタリアンで呑んだ暮れる~
marble*treの4号店で中之島ダイビル2階に店が有ります
大きな窓から景色を見ながら食事やお酒が楽しめるのが特徴かな?
「TAVOLA CALDA(ターヴォラカルダ)」は食堂、惣菜店
「Arialasca(アリアラスカ)」は柔らかい空気、雰囲気と云う意味で
店のコンセプトはイタリアの町中にある食堂をイメージした普段着感覚の店って事らしい!
ランチメニューは・・・
「A PRANZO」@1,000円.
前菜盛り合わせ+本日のパスタ+パン
「B PRANZO」@2,000円.
前菜盛り合わせ+本日のパスタ+本日メイン料理+パン+デザート+コーヒー
「C PRANZO」@3,500円.
付き出し+本日の前菜+本日のパスタ+本日のメイン料理+パン+デザート盛り合わせ+コーヒー
*本日のパスタは2種類からのチョイス
ディナータイムにはこんなセットも有るようです
「ハッピーアワー」@1,000円
前菜3種盛り合わせ+好きな飲み物
「パスタセット」@1,800円
前菜5種盛り合わせ+本日のパスタ
普段は一緒に呑む仲間が超が付くほどの常連さんなので註文は大抵アラカルト
こちらの食べたい物をリクエストしたり、店のサゼッションを受けたりの遣り取りを愉しんでます
酒もその日の呑みたいワインをリクエストして、ソムリエさんにセレクトしてもらってます
普段は呑み中心で料理は脇役なんですが・・・
数少ない料理が主役だった日のメニューはこんな感じです(笑)
・いろんな魚介のマリネ、茨城産ウサギの自家製テリーヌ タスマニア産粒マスタード添え
「ウサギのテリーヌ」は豚や鶏には無い独特風味がうま~
・バケット&オリーブオイル
これだけで旨みのあるオリーブオイル!コース料理でなければ・・・
・ツムラさんの河内鴨の自家製ハムと温野菜 ペコリーノチーズ風味
松原の有名店ツムラの合鴨は濃厚な鴨の風味、温野菜もチーズの風味が野菜の旨みを増してます
・群馬産上州牛トリッパのトマト煮込み ローマ風
トマトの風味控えめにミントのアクセントが絶品、おかわりしました(汗)
おかわり分には自家製激辛(店的に)が添えられ味に変化を(笑)
・スモークしたアナゴとオリーブとケッパーとフレッシュトマト"プッタネスカ"スパゲッティ
スモークした穴子の味深さとフレッシュトマトのスッキリ感のバランス良し!
・黒毛和牛のボローニャ風ラグーと黒キャベツ タリアテッレ
ラグーソースと幅広麺がよく絡んで旨々!おかわりは我慢w
・天然イノシシ肩ロース肉のローストとバラ肉の煮込み"ストゥファート"栗が入った甘酸っぱい赤ワインソース オレンジ風味
オレンジ&チョコレートソースで野性味を抑え込んでる感じ?もっと野味が前面に出てもOK
・本日のドルチェ&エスプレッソW
ご馳走様でした!
この日の脇役だったお酒(汗)
「Supumante(スパークリングワイン)」
・Ferrari Maximum Brut
イタリアの大統領官邸や国外大使館等で使用される逸品!
「Vino Bianco(白ワイン)」
・Tiboldi Bric NV,Malvira
ピエモンテの白、アッサリスッキリの軽めの白
・Jale'09,Cusmano
同じくピエモンテの白、しかし真逆で樽香りがしっかりしてて、ボディもしっかりした感じ
「Vino Rosso(赤ワイン)」
・Brunello di montalcino'00,Col d'orcia
トスカーナの赤、フルーティなテイストで肉との相性バッチリ!
「Grappa」
色々出てきてどれがどれか?収拾付かずw
いつもお世話になり有難うございます!