Our Night Out at the Brunos of Brooklyn Cooking Class Event
Call 239-278-0211 or Email mangia@brunosofbrooklyn.com for information on our next event.

Appetizer
Veal and Eggplant Involtini
Sliced and pounded thin veal cutlet, stuffed with sliced eggplant, scallion and ricotta cheese. Rolled in herb infused bread crumbs and pan fried to a golden brown perfection. Makes 2 Servings
2 4 oz. Veal Scaloppini pounded thin
6 Slices of Eggplant sliced long
2 Large Scallion sliced down the middle long
2 Medium Plum Tomatoes diced
1/2 cup SopraFina Ricotta
1/2 cup Del Pastaio Ricotta
2 oz. Grated Parmigiano
1 oz. Chopped Parsley
Course Ground Black Pepper
Pink Himalayan Salt
Bread Crumbs
Fresh Chopped Garlic
Dried Oregano
First Cold Press Organic Olive Oil
White Wine
Entree Rigatoni with Sautéed Leeks, Pancetta and Lentils
2 oz. Sliced Leeks
1 cup Dried Lentils
2 oz. Chopped Pancetta
1 tspn Chopped Rosemary
2 oz. White Wine
1 tspn. Tomato Paste
Salt to Taste
Pepper to Taste
2 oz. Vegetable Stock
Extra Virgin Olive Oil
Dessert Pistachio and Chocolate Covered Rocher
Chopped vanilla sugar wafers mixed with chopped pistachio nuts, rolled in dark chocolate and more chopped pistachios served chilled
16 oz. Lady Fingers / Savoiardi Cookies
4 oz. Pistachio Paste
6 oz. Chopped Pistachios
2 oz. Whole Shelled Pistachios
6 oz. Dark Chocolate for Melting
2 oz. Heavy Cream