On a balmy September evening I prepared the following menu.

Crostini di Peperoni
(Roasted Pepper and Goat Cheese Canape)

Acquacotta Della Montagna Cortonese
(Bread Soup with Wild Mushrooms)

Veal Osso Bucco
(Braised Veal Shank Slices with Gremolata served over Gnocchi and a Seasonal Vegetable)

Crostata di Mele con Frangipane
(Apple Frangipane Tart)

The Roasted Red Pepper and Goat Cheese Canapes were made from the Red Peppers that I had preserved earlier in the week.

We sliced a baguette, brushed the slices with a little garlic oil, toasted them and then toped them with goat cheese, roasted red peppers and a little fresh basil.

 

Frangipane Tart
Bread Soup with Wild Mushrooms