Girasole

Lou Patierno

Cooking Class with Chef Patierno

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Cooking Class with Chef Patierno

Tuesday, March 7, 6:30pm
Pasta Making
Cost: $85 per person, includes dinner

Come enjoy a cooking demonstration by Chef Patierno, followed by dinner. On February 7 at 6:30pm, Chef Patierno will demonstrate antipasti and several regional Italian soups. Then on March 7 at 6:30pm, we’ll feature the ever-popular pasta making! Come learn some new dishes, enjoy a nice dinner following the cooking demonstration, and perhaps make new friends. The cost is $85 per person, which includes dinner, or 3 classes can be purchased for $225. To make a reservation, please call the restaurant at 540-253-5501.

Thanksgiving Dinner

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thanksgiving

Thanksgiving Dinner

Thursday, November 24
Seatings from Noon-5 pm

Cost: $70 per person, exclusive of beverages, gratuity, and tax

Featuring the following menu choices:

Antipasti
Oysters Florentine
House Smoked Salmon
Ricotta & Spinach Agnolotti in a Cream Sauce
Burrata with Tuscan Olive Oil
Autumn Soup

Insalate
Caesar
Local House Greens
Arugula, Sliced Pear, Gorgonzola & Walnuts

Piatti Principale
Traditional Roasted Turkey
Roasted Ayrshire Farm Rose Veal
Venison Medallions with Brandied Cherries
Pan-seared Faroe Island Salmon with Local Mushrooms & Roasted Cherry Tomatoes
Housemade Pumpkin Ravioli in Sage Butter with Crispy Sweet Potatoes

Dolci e Gelati
Selection of House Made Desserts

** Menu is subject to availability

Tiramisu, Chef Patierno’s Tiramisu Recipe, Girasole, The Plains, VA

Chef Patierno’s Tiramisu Recipe

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Need some comfort food during these dark days of Winter? Impress your family and friends with this simple, yet delicious Italian classic. The recipe serves eight and takes only twenty minutes to prepare (and then approximately 4 hours to chill.)

4 egg yolks
¾ cup (150 grams) granulated sugar
1 pound mascarpone
8 ladyfingers
2 shots espresso
8 ounces Marsala wine
1 tablespoon cocoa powder
1 tablespoon confectioners’ sugar

Beat the eggs and sugar until firm. Add the mascarpone and continue whipping until thickened. Combine the espresso and the Marsala in a small bowl. Dip the ladyfingers into the liquid mixture. Place the moistened ladyfingers in the bottom of a glass dish and top with the mascarpone mixture. Decorate with cocoa powder and powdered sugar. Chill and serve.