Ristorante Italiano

Welcome to our Website !

Welcome to Mamma Mia Restaurant ! Welcome to this piece of Italy in Kent !

I trulli di Alberobello

This, in the picture, is Alberobello, meaning -beautiful tree-. An image that may seem out of place on an Italian menu, but your host, Roberto and his family, come from this picturesque village in southern Italy, from a typical house of that area called -Trullo-. Hope you like it !

An Italian tip for your cooking:
Barchetta Endivia Belga E Taleggio

Ingredients

4 Belgian endive heads 1/2 Pound Taleggio cheese, room temp 1/4 Pound Smoked Salmon, thin slice 15 Prosciutto or bresaola − cured beef slices 2 Tablespoon Fennel leaves, finely chop 2 Tablespoon Parsley, fresh, fine chop 1 Tablespoon Sun−dried tomatoes, pureed 1 cup Roasted peppers, cut in thin strips Fresh ground black pepper Extra virgin olive oil

Directions

Carefully remove endive leaves: rinse and dry carefully. Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) "boat". Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve. Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley. Gently mix the sun−dried tomatoes into the cheese. Place a spoonful on top of the "boat"(endive) and serve. If unable to locate Taleggio cheese use goat's cheese.