Dinner-Primi

Question 1

Tonarelli a Cacio e Pepe

preparation

Answer 1

1) black pepper toasted in a pan with olive oil
2) pasta water added to cool the pan
3) cooked pasta is added
4) pecorino cheese is incorporated into the pasta
5) cracked black pepper is added into the pasta

Question 2

Tonarelli a Cacio e Pepe

allergens

Answer 2

dairy, gluten

Question 3

Tonarelli

pasta info

Answer 3

fresh spaghetti with a more robust chewy bite than spaghetti. Has much less egg, more water content, than a typical dried spaghetti. Gives a home-made feel (it is made in house)

Question 4

Cacio e Pepe

Pairings

Answer 4

Vermentino, Barolo

Question 5

Bucatini all’ Amatriciana

ingredients

Answer 5

bucatini (from…?), chili flake, guanciale, tomato pecorino romano, olive oil.

Question 6

Bucatini all’ Amatriciana

preparation

Answer 6

guanciale gets rendered in oven, chili flake gets bloomed in the fat, pan cooled with tomato, pasta added and tossed, stained red, cheese added, olive oil added, water added to maintain consistency

Question 7

Bucatini all’Amatriciana

allergens

Answer 7

Nightshades, Lactose, gluten

can be done without, but will drastically alter the dish

Question 8

Bombolotti alla Gricia

Answer 8

black pepper, guanciale, egg

Question 9

Fettucine alla Bolognese

Answer 9

Fresh pasta

Suckling pig ragu, tomato, grana padano

Question 10

Spaghetti alla Vongole

ingredients

Answer 10

clams, white wine, garlic

Question 11

Spaghetti alla Vongole

preparation

Answer 11

1) garlic toasted in a pan with parsley and chili flake,
2) whole clams tossed in pan,
3) vongole broth added
4) cooked pasta in the pan
5) olive oil and parsley added
6) cooked until clams open

Question 12

Vongole Broth ingredients

Answer 12

1) Olive oil
2) little neck clams, and white wine are steamed
3) Mussels and parsley stems are added
4) simmered until mussels and clams have opened
5) broth strained

Question 13

Vongole allergens

Answer 13

shellfish, gluten

Question 14

Vongole Pairings

Answer 14

Vermentino (salina bianco salvo foti?)

Question 15

Spaghetti alla Carbonara

ingredients

Answer 15

black pepper, Guanciale, Pecorino & Egg

Question 16

Spaghetti alla Carbonara

preparation

Answer 16

1) Guanciale rendered until crispy in a sautee pan, pan cooled.
2) pepper added into guanciale
3) water is added to pan, mixture is quickly cooked down, starchy sauce allows the spaghetti to absorb the guanciale flavor
4) cheese added
5) egg added at the correct temperature so it stays liquid and doesn’t scrmble
6) pasta has to be tossed constantly until plated, thats why the pickup call is important

Question 17

Carbonara Allergens

Answer 17

Gluten, Dairy

Question 18

Carbonara Misc (GF? Carbonara meaning, Guanciale?)

Answer 18

• Can be done gluten free
• Carbonara means “Coal miner style” reflecting the pepper looking like coal
• Guanciale is cured pork cheek or jowl. Guancia means cheek in italian. Guanciale is cured and then air dried for several weeks. Specialty of central italy, particularly Umbria and Lazio

Question 19

Malfatti

Ingredients

Answer 19

Suckling pig hams, braising liquid, Veal stock, butter, grana padano, parsley, lemon juice, arugula

Question 20

Malfatti

Preparation

Answer 20

1) The dish starts with braising liquid from the suckling pig hams, which is added to a pan with the braised meat and a reduced stock made from the same braising liquid and veal stock
2) The malfatti pasta is added to mixture with butter
3) cheese and parsley added
4) lemon is added to cut through fattiness of braising stock
5) arugula and grana
* pasta uses semolina flour giving it a heartier texture
* not a traditionally roman dish but inspired by using leftover pasta
* can be done GF, but not recommended

Question 21

Malfatti pig prep/braising liquid

Why are hams used?

Answer 21

braising liquid starts with fennel, onion, celery being sweated together, black pepper, thyme, garlic, chicken stock, pork stock added to mixture. Hams are seasoned with fennel seed and salt overnight. Meat is picked off the hams, looking for larger, meatier bites.

Hams are used because they are too dry for al forno, but braising allows us to get the perfect texture for the dish, feet are also used. (quinto quarto?)

Question 22

Malfatti

Pairing

Answer 22

Ezio Poggio Timorasso, Benanti ‘06, Valdicava

Question 23

Tagliolini

Preparation

Answer 23

1) Toasted Garlic, sliced calabrian chili, sliced jalapeno sauteed
2) Stewed tomato, crab stock added to pan
3) cooked pasta in pan with butter
4) it is finished with lemon juice, parsley, basil, and chives
5) crab meat tossed into pasta
6) finished with breadcrumbs

Question 24

Tagliolini Crab Stock prep

Answer 24

1) Crab bodies roasted in olive oil
2) crabs removed from pan
3) mirepoix roasted in same pan
4) tomato pasteadded and deglazed with white wine
5) crabs are added back into pan
6) 1:1 ratio of chicken stock and water added to cover ingredients
7) black peppercorns, chili, garlic added
8) all ingredients simmered for 45 minutes
9) stock strained

Question 25

Tagliolini allergies

Answer 25

dairy, gluten, seafood, alium