Ride for Life

cycling and food in aid of cancer research in association with FORCE

The 2nd Nello Century Cycle Challenge

Pasta Feast Menu

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Antipasti:

Selection of salads by Rosie Barron and Christine McFadden, including
Rosie's chick-pea and chard salad
Lebanese tabouleh
Cucumber, yogurt and mint salad seasoned with za'atar
Two-rice salad with orange and ginger dressing
Vietnamese cabbage, pomelo and carrot salad
Mixed green leaves
(Vegetables supplied by Highfield Organic Farm and Darts Farm Shopping Village)
Mediterranean roasted vegetables with balsamic dressing by Michael Caines
Topsham tabouleh by Jane Goss-Custard

Bread

Baguettes supplied by cyclist and baker Neil Tubbs of the Crusty Cob

Pasta, risotto and polenta

Penne with tomato and pesto by Barry and Cathy Parsons
Pasta ai frutti di mare by Michael Caines
Risotto alla ortolana by Paola Nono
Polenta alla griglia by Mariangela Williams

Meats

Chicken, lamb and sausages cooked by David and Ondine Kearley and by Katherine and Paul Russell (meats supplied by Arthurs Butchers)
Tuscan sausages braised in red wine and porcini mushrooms (sausages made by Turtons Butchers and prepared by Marc Millon)

To Finish

Strawberries (picked on the day by the Boyce family at Shillingford St. George and prepared by Liz Franklin)
Clotted cream (freshly made for us by Quickes Dairy, Newton St. Cyres)

The Wine

Cascina Fontana Barbera d'Alba 1998 (made by and driven over for the event by winemaker Mario Fontana, Castiglione Falletto, Alba)

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