POP UP IN BRIXTON
Backdoor SALON, 1st take
Sunday, 21st July 2013 | BOOK YOUR SLOT |
| COMPLIMENTARY DRINK |
| CROSTONI ‘FLAT C’ | Warm ciabatta bread slices served with melting smoked provola, fresh basil leaves, prawn marinated in garlic and homemade Basil extra virgin olive oil each one wrapped in gently-baked rolled pancetta!
| RISOTTO Y PAELLA RENDEZ VOUS | An Italian and a Spanish classic together all in one go: traditional Milanese Saffron risotto meets Spanish Paella in an intense jumble of flavours – Pecorino cheese, Spanish Chorizo, Courgette, Squid and an unusual all-British kick as well: Real Blood Chorizo shavings – straight from the deli downstairs! – to finish it off;
| NASELLO CON CREMA VERDE | Hake steaks gently baked with garlic and extra virgin olive oil, all dressed with a special green sauce made from pea, potato, mint and lime – all sprinkled with white peppercorns;
| SECRET DESSERT | ???
£ 27 , 21th July at noon | BOOK YOUR SEAT |
JOIN US FOR THE AUTHENTIC ITALIAN APERITIVO!
You have a seat, grab your cocktail and get served 3 delicious cicchetti.
Chef will go freestyle – as it happens in all Italian cocktail bars during the happy hour – so dishes will be served randomly on the table. It’ll be totally up to Rob’s inspiration!
Just so you know, you’ll get to eat some of these Italian treats. But mind you! This is just a sample for now, we are still working on this and more are yet to come 🙂
| COMPLIMENTARY DRINK |
| UOVA GRATINATE e BOTTARGA | Egg au gratin stuffed with Pecorino cheese, chive, lemon juice, boild egg yolk and sprinkled with Sardinian dried mullet roe;
| ARANCINI DI ZUCCA e ‘NDUJA | Deep-fried rice balls filled with butternut squash cream, pink pepper, spicy Italian sausage and mozzarella;
| CAPONATINA DI COPPA | Courgette, sultana, pinenut caponata mixed with Roman coppa and Pecorino Romano cheese cream;
| BOCCONCINI DI CONIGLIO | Rabbit Nuggets served with homemade alioli sauce;
| BILTONG e CAPPERI | Cannon & Cannon British Biltong served with a caper, anchovy and cannellini beans cream;
| BRUSCHETTA di CICERCHIE e BRANZINO | A warm bruschetta topped with a seambream, basil, parsley, carrot, celery and roman chickpea salad;
£ 15 , 21th July
Slot 1, 3pm to 4pm | BOOK YOUR SEAT |
Slot 2, 4.30pm to 5.30pm | BOOK YOUR SEAT |
THE REGIONAL ITALIAN CUISINE SERIES
| CAMPANIA: “One Night In Naples”
Saturday, 22th June 2013 | BOOK YOUR SEAT |
| COMPLIMENTARY DRINK |
| PANZEROTTI | the cutest deep-fried pizza dough pouches filled with Smoked Scamorza cheese, marjoram, kalamata olive tapenade and Rolled pancetta. Neapolitan street food with a greedy twist;
| LIMONI RIPIENI | Scooped lemons filled with mint, extra virgin olive oil, garlic, octopus and Provolone Piccante cheese;
| STELLE AL FORNO | Star-shaped durum wheat pasta from Gragnano – the city of pasta in the world – filled with Ricotta and Asparagus cream/Pumpkin cream/Pecorino, Parmesan and Black Pepper, aubergine and spicy sausage;
| GNOCCHETTI ALLA VESUVIANA | Homemade Ricotta Gnocchi with anchovy, caper, fresh tomato, chilli and Parsley;
| INSALATA PICCANTE DI PATATE E ORATA | A warm seabream, potato, spicy Neapolitan sausage and Pecorino salad topped with homemade basil olive oil;
| SECRET DESSERT | ???
‘SIMPLY THE BEST’ SERIES:
“The Incredible Times Of The BDK”
Saturday, 8th June 2013
| COMPLIMENTARY APEROL SPRITZ |
| ARANCINI DI ZUCCA E ‘NDUJA | Butternut squash, ’nduja spicy salame and pink pepper Arancini featured at the Two Hungry Girls hostess Shuwen’s birthday supperclub;
| MUFFIN FAVE E PECORINO | Extra sinful Guanciale, broadbean and Pecorino Romano cheese muffins delighted our guests when we celebrated the first year the “Roman nights” series;
| VENUS SAUTEE | you never forget the first time. This is one of chef’s first ever cooked dishes and still a classic which featured for the first time in a supperclub last May for our “freestyle nights”. It is naturally grown black rice dressed with EVO oil, garlic, lemon zest, parsley and capers eventually topped with the ultimate white wine and chilli razorclam sautee;
| THE ULTIMATE SPRING LASAGNA | One of the highlights at the Jam Tree pop-up in Clapham Common: chef’s asparagus cream, Pecorino and Parmesan cheese and char-grilled fine asparagus and mushroom meet together to give you a to die for homemade Lasagna;
| STINCO IN SALSA VERDE | The Butchery LTD’s pork hocks are chef’s favourites. Hard boiled, pulled and marinated in apple jam, these beauties are served with homemade Salsa Verde all over;
| SECRET DESSERT | Well… those of you who attended one of our “Artusi’s nights” know what we’re talking about 😀
ITALIAN-SPANISH FUSION NIGHT:
“Buscando, Picando, Encontrando”
Saturday, 25th May 2013
| COMPLIMENTARY PROSECCO SANGRIA |
| CESTINI DI MANCHEGO CON BRESAOLA Y GAMBAS | Manchego cheese baskets filled with char-grilled marinated asparagus, prawn and Breasaola – cured and spiced beef fillet;
| CROQUETAS DI PROSCIUTTO | Parma ham, Smoked Scamorza and Potato deep-fried croquettes;
| TORTILLISSIMA | Guanciale, chickpea, caramelised onion, Soft Pecorino tortilla;
| RISOTTO Y PAELLA | When Risotto met Paella. Sinfully yummy chef’s saffron risotto is tossed with juicy chorizo, sauteed courgette and squid. Expect occasional scorched rice bits to make each bite even naughtier;
| FETTUCCINE A LA GALLEGA | Homemade Fettuccine pasta topped with octopus ragout, homemade DAIRY FREE basil pesto, Potato and a sprinkle of paprika;
| FLAMENQUIN ALL’ITALIANA | These pork medallions stuffed with thinly sliced Mortadella and Fontina cheese will have the time of their life when they’ll be coated in breadcrumbs and deep-fried. Allow some homemade alioli to finish it off;
| SECRET DESSERT | ???
ASK THE CHEF AND HE’LL GO FREESTYLE
Saturday, 25th May 2013
| COMPLIMENTARY KIWI CAIPIROSKA |
A favourite of the house, this cocktail has been around between Fabio and Rob’s hands far before the BackDoor Kitchen started. Good old times!
| VENUS SAUTEE | Razorclam sautéed in white wine, chilli, garlic and parsley laid on a bed of Venus Rice – a naturally black variety of rice from Northern –Italy – dressed with lemon juice, caper, kalamata olive and extra virgin olive oil;
| GAMBERI E FRAGOLE | Tiger prawns marinated in garlic and basil olive oil laid on chef’s strawberry puree and topped with basil leaves. Food for Gods! ;
| SCALLOP SALTIMBOCCA| Signature dish: Juicy and meaty scallop wrapped in Parma Ham and chives slowly cooked in white wine and sage. Served with toasted Sardinian fregola pasta;
| REAL BLOOD CARBONARA | Homemade R E D Tortelloni stuffed Cacio e Pepe Style (Ricotta, Parmesan, Pecorino and Black Pepper)sauteed with a special Asparagus Carbonara sauce and topped with Real Blood Chorizo;
| COMPLIMENTARY GLASS OF PORT WINE | Yes, you heard this very well!
| ANATRA AL PORTO CON SAOR DI PRUGNE| If there is a thing Fabio has been craving for since we started the BDK is a dish Chef used to make when the dynamic duo was still living in Paddington: a duck slowly cooked in a reduction of Port Wine. This time we serve it with a sweet and sour salad made from plum, endive, pine nut and sultana;
| SECRET DESSERT | ? – F R E E S T Y L E !
POP UP NIGHT at The Jam Tree:
“Climbing up on a jam tree”
Wednesday, 15th May 2013
| COMPLIMENTARY JAM MOJITO | One of the “signature cocktails” of the Jam Tree. We both do love Mojito and tried out personally this one the last time we seated at the bar. We do quote from the drink list: “THE JAM TREE CLASSIC: BACARDI GOLD RUM STIRRED WITH FRESH MINT, LIME AND RASPBERRY JAM”.
| INSALATA DI GRANCHIO ALLA ROMANA | Crab salad with courgette, mint, lemon, extra virgin olive oil and garlic, spread all over olive bread;
| SFORMATO DI MELANZANE E POLPO | a Signature dish: layers of deep fried aubergine, basil leaves and smoked Italian scamorza topped with a luscious Octopus ragout marinated in olive oil and fresh basil;
| FAVE, CALABRIA E FANTASIA | Signature dish: A salad with broadbean, Pecorino cheese, baby squid marinated in herbs and white wine vinegar and Calabrese spicy sausage? IT SOUNDS DARING, DOESN’T IT? THAT’S HOW WE LIKE IT!
| FARINATA DI GAMBERI | Deep-fried prawn§s in chickpea batter served with an homemade avocado alioli sauce;
| DRINK 2 – COMPLIMENTARY GLASS OF WINE | It’s gonna be a white. Just to give out a break, wash your mouth and get you ready for the best which, everybody knows that, is yet to come;
| CRISPY LASAGNA | Fontina cheese, asparagus, sauteed Lasagna, everything topped with crispy Guanciale – cured pork cheek;
| MAIALE 3-WAYS | Whatever you do with it, pork tastes great anyway. So why stick only to 1 dish, when you can have it cooked in 3 different ways all in one go?
1. Pork fillet butter and sage, Mostarda di Cremona & caramelised onion;
2. Pork hock with Salsa Verde mayo and apple jam;
3. Pork belly with chili oil and balsamic vinegar mushroom;
| SECRET DESSERT | This dessert gave the name to the pop up: “Climbing Up On A Jam Tree”. You gotta be good and wait!
NOTTI ROMANE | 2 . 1 :
“An Easter Breakfast (at night)”
Saturday, 20th April 2013
| COMPLIMENTARY GLASS OF FRASCATI WINE |
I mean a real proper Frascati wine from Rome, not a supermarket cheap “simply crap something” you might be thinking of right now;
| CORALLINA E PECORINO MARINATO | A traditonal board with homemade preserved Pecorino Romano cheese marinated in herbs and Corallina salame, a must on each Roman table during Easter time;
| MUFFIN FAVE E PECORINO | Broadbean and Pecorino cheese are a classic for Romans to be consumed during springtime when you go outdoor with family and friends. Chef gives his twist serving warm mini broadbean and Pecorino muffins laced with Coppa di Testa – one of Roman quintessential cured meat delicacies;
| PIZZA E FICHI | Homemade thin Roman style pizza filled with Mortadella and fresh figs. A must as much as posing gladiators outside the Coliseum;
| MILLEFOGLIE DI PROVATURA E ALICI | Provatura is the Roman version of Mozzarella, usually perfect partner to anchovies. Shipped directly from Rome it is served on a potato millefeuille topped with cherry tomato, anchovy and black olives. A feast for Ceasars;
| CARBONARA 2.0 | Carbonara is not a sauce, it’s more of a lifestyle. Usually the Carbonara Sauce is made out of cheese, beaten eggs and pasta starch. It is an incredible balance of textures and it cannot be jarred…just saying, IT CANNOT BE JARRED! We offer an inside out of this recipe making Giant Ravioli pasta stuffed Cacio e Pepe style (ricotta, Parmesan and Pecorino) with an egg yolk n the middle and served with crispy guanciale and onion. ;
| BROCCOLO INCOPPATO | King of the Roman table from Autumn to early Spring, the Romanescoo cauliflower is a supertasty, versatile veggie friend. We stew Roman style in Red wine and spices to accompany the next course;
| ABBACCHIO ALLA MENTA | one of chef’s signature dishes. Lamb is something huge in Rome during Easter and Roman style roasted lamb is something popular all over our peninsula. We give you that but with a twist: in fact the lamb is roasted in two varieties of mint that only grow in the surroundings of the Eternal City. Russel Crowe would be crying right now;
| SECRET DESSERT | ? – We take no prisoners, we just create new Romans;
THE ARTUSI’S WAY SERIES | 2:
From Black & White to Technicolor
Sunday, 17th March 2013
| COMPLIMENTARY RED GLASS OF ROSSINI COCKTAIL |
| BLACK & WHITE | Seppe al Nero” is a traditional Venetian dish made from baby squids slowly cooked in wine, herbs, garlic and their own ink. Served on toasted bread. Wicked.
| GREEN | “Broccoli Polenta with mussels” is chef’s twist on the Calabrese green Polenta. We stick with the colours but change the topping with some juicy and meaty mussels cooked in wine, chilli and garlic with a sprinkle of Pecorino to add on flavour;
| PURPLE | “Lasagna pulp” is a BackDoor signature dish. Layers of homemade pasta alternate to layers of Radicchio lettuce, Mascarpone and Gorgonzola cream sauce. Something to try before you die;
| YELLOW | “Risotto alla Milanese” Artusi’s original recipe places bone marrow slowly cooked in tomato right in the middle of the risotto once plated. That’s why we love tradition;
| TECHNICOLOR | “Bollito” in Italian literally means “hard boiled” but what it means to an Italian when it comes at eating is pork cuts (belly, shank, loin) slowly braised in wine and broth. We lay the Bollito on a bed of caramelized onion and serve it in 3 styles: with 12yo aged balsamic vinegar and sage butter, with salsa verde and Bramley apple jam and with Mostarda (mixed fruit pickled in mustard essence) from Cremona;
| SECRET DESSERT | ORANGE – That’s the colour of our secret dessert :D!
THE REGIONAL ITALIAN CUISINE SERIES | TRENTINO-ALTO ADIGE:
Cooking the Alps
Sunday, 24th February 2013
| COMPLIMENTARY GLASS OF VINE BRULE | traditional Alto Adige version of Mulled Wine;
| CARNE SALADA | Homemade slightly dry-cured beef spiced with juniper berries and dressed with finely chopped picled gherkins and crispy onions;
| VELLUTATA DI BORLOTTI IN CROSTA DI PANE | Borlotti cream soup with Italian sausage and herbs served in a wholemeal bread cup;
| CANEDERLI AL FORMAGGIO | Homemade Canederli (tradional bread balls) stuffed with Emmenthal cheese, Fontina cheese and coated in Parmesan cheese cream;
| RAVIOLONE SPECK E SALSA ROSA | Giant ravioli stuffed with ricotta and spinach sauteed with speck ham, sage and dressed with homemade salsa rosa sauce;
| COSCIA D’AGNELLO E POLENTA CON GORGONZOLA | Lamb shank slowly roasted with carrot, onion and celery and dressed with homemade Italian herb butter and a restriction of red wine, and laid on a bed of creamy Gorgonzola cheese polenta;
| DESSERT | hint buckwheat is something huge in the Trentino-Alto Adige region;
THE ARTUSI’S WAY SERIES | 1:
A Peninsula without tomatoes
Sunday, 20th January 2013
| COMPLIMENTARY GLASS OF BELLINI COCKTAIL |
| BRUSCHETTA | traditionally made in Latium and Tuscany from basil leaves, garlic, extra virgin olive oil and fresh tomatoes, what this quick delicious starter could be like without its main redingredient? A peace of bread with the random leaves on it or a new tasty Italian alternative?
| ACQUA PAZZA | In Naples fishermen used to make a super quick broth to add extra flavor to their white fish. Hot olive oil, garlic, fresh tomatoes and water: that’s all. They called it Acqua Pazza “crazy water” and it became one of the most popular and elegant style of cooking fish in Italy. And if tomatoes were not to land in Naples at all ?;
| PARMIGIANA DI MELANZANE | In Emilia-Romagna this is one of the kings of their regional cuisine: deep fried aubergine layered with mozzarella cheese, tomato sauce, fresh basil and parmesan cheese. We take off the tomato sauce and play a bit with the recipe so to enjoy a brand new white Parmigiana!;
| TAGLIATELLE ALLA BOLOGNESE| Before tomato arrived to the Bel Paese, that’s what Bolognese was all about: a super tasty meat white sugo to add to homemade tagliatelle pasta. We’ll just follow the 100 and something else years old recipe regarded by Culinary Dean Pellegrino Artusi;
| POLPETTE AL SUGO | What is the Italian stereotype without meatballs floating in a sea of tomato sauce? Well I guess you’ll have to find out yourselves. White sauce veal and pork meatballs are coming!;
| DESSERT | (Chef reavealed the name of the our first dessert of the year: the Discovery of Tomato!)
SEAFOOD DREAM BEFORE CHRISTMAS
Saturday, 15th December 2012
| COMPLIMENTARY GLASS OF PROSECCO |
| POLPO ALLA GIUDIA | Octopus, Romand mint and deep-fried artichoke salad;
| TARTARE DI VERDURE E CAPESANTE | Pumpkin, cauliflower and courgette tartare topped with chargrilled scallop and dressed with homemade basil flavoured extra-virgin olive oil;
| QUENELLE DI SALMONE | Ricotta cheese and smoked salmon, all sauteed with mushroom and thyme;
| LASAGNA DI MARE | Homemade squid ink lasagna sheets layered with prawn, scallp crab meat, mascarpone cheese, a touch of tomato sauce and just a hint of chili pepper.
| COD SALTIMBOCCA | Cod fillet wrapped in pancetta coppata – cured pork loin and belly – slowly cooked in wine and served on a bed of cannellini bean and sage;
| DESSERT | ? (yep guys, that’s a secret!)
A TRADITIONAL ROMAN DINNER
Sunday, 2nd December 2012
| COMPLIMENTARY AMARETTO SOUR COCKTAIL |
| CANNOLICCHI RIPASSATI | Razorclams served along with fresh spinach leaves and dressed with a garlic, chilli pepper and extra virgin olive oil emulsion;*
*IF RAZORCLAMS WILL NOT BE IN STOCK ON THE DAY WE WILL SERVE: GAMBERETTI ALLA GIUDIA | DEEP-FRIED ARTICHOKE SALAD WITH ROMAN MENTUCCIA – TRADITIONAL ROMAN MINT VARIETY -, WHITE WINE AND PRAWNS;
| BACCALA E CICERCHIE | Salt Cod marinated in Vinegar, Red Onion and rosemary on a cream of a traditional Roman variety of chickpea;
| RAGU DI MOSCARDINI E SCAMORZA | Oven baked Matured mozzarella layered with a white ragout made from baby rock octopus, smoked salt and basil;
| PUMPKIN AMATRICIANA | Homemade pasta served along chef’s pumpkin cream, an emulsion made from sage, water buffalo butter and Parmesan cheese, caramelized shallot and crispy guanciale;
| ABBACCHIO ALLA MENTA | Lamb chops oven baked Roman style with some Roman mint and other herbs to kick off a simphony of flavours;
| DESSERT | ? (yep guys, that’s a secret!)
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