Dinner-Antipasti

Question 1

Insalata

Ingredients

Answer 1

Market greens, Anchovy, Pecorino, Breadcrumbs

Question 2

Insalata

Dressing

Answer 2

dressing containing egg yolk, garlic, anchovy, colatura, red wine vinegar, lemon juice, dried oregano, olive oil, and grana padano.

Question 3

Insalata

Allergies:

Answer 3

gluten, dairy, egg

Question 4

Insalata

Aversions:

Answer 4

raw egg, unpasteurized cheese, anchovy

Question 5

Testarella

Preparation

Answer 5

pig face, greens, lemon
brined for 5 days, in pepper, chili, flake, garlic, pink salt, red pepper, bay leaf, and thyme. Heads are braised for 1.5 hours. Heads are chilled. Heads are fried to order.
Greens are tossed in lemon, olive oil, salt, and pepper. Head placed on top of the greens and served with a lemon wedge.

Question 6

Testarella

Allergens

Answer 6

Gluten, Pork, Allium

Question 7

Stracciatella di Burrata con Alici

Answer 7

The stracciatella is the cheese in the middle, and the mozzarella is essentially the skin. The cheese is semi liquid, in the middle.

Question 8

Trippa alla Trasteverina

Answer 8

Tripe is blanched, stewed in a basic tomato sauce made with crushed tomatoes, onion, carrot, celery, chili flake, veal stock and mint. Seasoned with chili, red wine vinegar, and pecorino cheese.

Question 9

Trippa wine pairings:

Answer 9

chianti, valdicava rosso di montalcino

Question 10

Fegato

Answer 10

chicken liver mousse, grape jelly

Question 11

Fegato

Preparation

Answer 11

1) shallots and garlic are sauteed in clarified butter then spices are added to toast.
2) sweet vermouth is added to the pan to burn off some of the alcohol and to steep with other juices
3) resulting liquid is strained and chilled
4) liquid is added to a mixture of raw chicken livers, egg, cream, and clarified butter, salt and instacure #2
5) blended smooth and strained before being portioned into cryovac bags and then cooked
6)grape jelly garnish?
.
.
7) brown butter crumbles made by melting butter in a pan and adding non-fat dry milk solids which get slowly toasted to a golden brown, thyme is added as an aromatic component.

Question 12

Fegato Allergens

Answer 12

Dairy, Eggs, Allium (Gluten, bread can be subbed)

Question 13

Fegato Aversions

Answer 13

Alcohol

Question 14

Crudo*

Answer 14

raw fluke, english peas, pea jus, peperoncino, olive oil

Question 15

Frito Misto

Answer 15

Market Veggies, tempura style batter, light, lemon, fennel.

Question 16

Polpo*

Answer 16

(how is octopus prepared) plancha, fingerling potato, radish, herb salsa verde,

Question 17

Uova*

Answer 17

Eggs three ways, soft boiled egg, trout roe, botarga (pressed mullet roe) asparagus coins, lemon dressing. bread crumb

Question 18

Proscuitto Cotto

Answer 18

Smoked pig hams sliced thin on top of a bed of ricotta, pickled melon, smashed cucumber, topped with colatura.