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L’Invito was founded in Paris
as a Cultural Associatión for the diffusion of Italian Gastronomy
abroad, and it is part of the Italian Institute of Culture.
The cheeses, mozzarella, stracchino, gorgonzola, goat cheese, the cold cuts, like prosciutto, salame, mortadella are all made following the rules of the real Italian tradition. Our cuisine respects the philosophy of the Slow Food movement for the defense of biodiversity. |
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The Restaurant
Green
Ranch, at 5 km from San Miguel to Dolores,
enter on country road just opposite to the entrance of Candelaria,
look for the green house straight ahead slightly left.
San Miguel de Allende, Guanajuato, Mexico
Tel. (415) 110 20 80
The restaurant in San Miguel de Allende serves Italian Regional
Cuisine with recipes elaborated with ingredients imported from Italy
or made in the area by small producers with organic farms.
The cheeses, mozzarella, stracchino, gorgonzola, goat cheese, the
cold cuts, like prosciutto, salame, mortadella are all made following
the rules of the real Italian tradition. Our cuisine respects the
philosophy of the Slow Food movement for the defense of biodiversity.
L’Invito is the only Italian Restaurant recommended by all
the foreign Travel Guides (Frommers, Fodors, AAA, Rough) and the
Italian Academy of Cuisine.
Click
Here to view the picture gallery of the restaurant.
Our Menu
Appetizers
Pizzelle napoletane (4)
Small pizzas fried with tomato sauce and parmesan
Panzerotti (4)
Small calzone filled with cheese and prosciutto
Pizzelle napoletane (4)
Plate with chesse and Italian prosciutto served with home-made bread
Panini
Pomodoro e mozzarella
Home-made focaccia with tomato and mozzarella
Spinaci e caprino
Focaccia filled with spinach and gota cheese
Prosciutto e mozzarella
Focaccia with Italian prosciutto and mozzarella cheese
Acciughe
Focaccia with mozzarella cheese and anchovies
Carne e spinaci
Focaccia with meat and spinach
Soups
Lentil Soup
Carrot Soup
Potato and Mushroom Soup
Salads
Insalata Mista
Lettuce, tomatoes and onion
Insalata caprese
Mozzarella cheese, tomato and oregano
Caprino
Tomato, onion and goat cheese
Gorgonzola
Lettuce séller, tomato and blue cheese
Pastas
Spaghetti alla carbonara
Spaghetti with egg, bacon and parmesan cheese
Spaghetti all' amatriciana
Spaghetti with bacon and tomato sauce
Penne alla bolognese
Penne with bolognese meat sauce
Spaghetti alle acciughe
Spaghetti with tomato and anchovies sauce
Spaghetti aglio olio e peperoncino
Spaghetti with garlic and chili pepper
Penne all' arrabbiata
Penne with garlic, tomato and chili pepper sauce
Penne con le melanzane
Penne with eggplant, mozzarella, tomato
Spaghetti ai funghi
Spaghetti with tomato sauce and mushrooms
Risotto del giorno
Risotto of the day
Meats
Gulash tirolese
Beef stew in páprika sauce
Arista al vino rosso
Lion of pork in red wine sauce
Scaloppine al vino bianco
Chicken scaloppine in white wine sauce
Pollo alla Rossini
Chicken with bacon and mushrooms in lemony sauce
Brasato alla piemontese
Braised beef in vegetable sauce
Vegetables
Carote al cognac
Carrots flambé with cognac
Spinaci saltati
Spinach sauté with garlic and olive oil
Broccoli strascinati
Brócoli sauté with garlic and chili pepper
Verza o cavolfiore in padella
Chicken with bacon and mushrooms in lemony sauce
Desserts
Hand-made vanilla ice cream
Coffee ice cream
Tiramisú
We accept all major credit cards. |
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| Recipe
of the Month:
SPAGHETTI ALL’AMATRICIANA
Ingridients for 6 people
500 grams of spaghetti
200 grams of bacon or pancetta
1 onion
4 spoons of olive oil
kilo of ripe tomato
1 chile de arbol
Salt
Prepare the tomato sauce:
Cook the tomato with little water until they are soft.
Take them from the fire and leave them cool for a while, then
blend them in the blender, without taking the skin.
Cut the pancetta in stripes on one cm wide.
Slice the onion very thin. Put the onion and the pancetta into
the frying pan with the olive oil and the chile de arbol and cook
in midde fire.
The pancetta mustn’t be cooked very much or it will be too
salty. When the pancetta has a blondish color add the tomato sauce.
Rise the fire and cook for 10 minutes, mixing every once in a
while.
Boil a lot of water and add 2 spoons of grain salt and the pasta.
Stair the pasta with a fork every minute and cook al dente.
Wring out the pasta and mix it with the sauce. Add lots of grated
parmesan cheese and serve immediately.
PIZZELLE NAPOLETANE
For 15 pizzelles:
kilo of white flour.
15 grams of beer yeast.
A pinch of salt
Warm water
For the tomato sauce:
kilo of tomato
1 garlic piece
4 spoons of olive oil
Salt and sugarTo fry:
Natural lard or olive oil
NOTE: The lard is the best way to fry because
it has a very resistant chemical structure. This prevents their
molecule structure to break even if it is heated. The result is
that the element we are about to fry won’t absorb the lard
(fat). Always fry on a little frying pan with deep lard.
Prepare the dough:
Melt the flour on warm water, then add the flour and
work it keeping the doe pretty soft.
Then put it to rest in a place away from cold spots for half an
hour or until it’s volume doubles.
Prepare the tomato sauce:
Brown the garlic in olive oil. Cut the tomatoes in 1
cm cubes and add them to the oil.
Cook in mild fire for 10 minutes. Add salt and a pinch of sugar
and if it is need add a little bit of water.
Mix well and remove from the fire.
Prepare the pizzitas:
Heat the lard in a small and deep frying pan.
When it starts to smoke take the little ball of doe with the hands
of the size of a hazelnut and squish obtaining a little pizza.
Fry it in the oil flipping it very often to brown it well, and
inflate it a little bit. Wring out in a metal colander and continue
with the other little pizzas until run out of dough.
Set the little pizzas on a plate, cover them with the tomato sauce
and add grated parmesan cheese. Serve immediately.
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