Dinner-Primi Flashcards
Tonarelli a Cacio e Pepe
preparation
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
Tonarelli a Cacio e Pepe
allergens
dairy, gluten
Tonarelli
pasta info
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)
Cacio e Pepe
Pairings
Vermentino, Barolo
Bucatini all’ Amatriciana
ingredients
bucatini (from…?), chili flake, guanciale, tomato pecorino romano, olive oil.
Bucatini all’ Amatriciana
preparation
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
Bucatini all’Amatriciana
allergens
Nightshades, Lactose, gluten
can be done without, but will drastically alter the dish
Bombolotti alla Gricia
black pepper, guanciale, egg
Fettucine alla Bolognese
Fresh pasta
Suckling pig ragu, tomato, grana padano
Spaghetti alla Vongole
ingredients
clams, white wine, garlic
Spaghetti alla Vongole
preparation
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
Vongole Broth ingredients
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
Vongole allergens
shellfish, gluten
Vongole Pairings
Vermentino (salina bianco salvo foti?)
Spaghetti alla Carbonara
ingredients
black pepper, Guanciale, Pecorino & Egg
Spaghetti alla Carbonara
preparation
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
Carbonara Allergens
Gluten, Dairy
Carbonara Misc (GF? Carbonara meaning, Guanciale?)
- 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
Malfatti
Ingredients
Suckling pig hams, braising liquid, Veal stock, butter, grana padano, parsley, lemon juice, arugula
Malfatti
Preparation
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
Malfatti pig prep/braising liquid
Why are hams used?
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?)
Malfatti
Pairing
Ezio Poggio Timorasso, Benanti ‘06, Valdicava
Tagliolini
Preparation
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
Tagliolini Crab Stock prep
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
Tagliolini allergies
dairy, gluten, seafood, alium
