Pasta/Risotto Menu

Question 1

Mafaldine

Answer 1

Ribbon-shaped pasta with wavy edges; Sautéed shrimp and sepia in pomodoro and lobster stock sauce with ‘nduja; finished with chive and a squeeze of lemon

Question 2

Sepia

Answer 2

Also known as cuddlefish; mollusk with rich fresh. Sepia comes from the ink of the animal which is a dark brown color and is prized in culinary circles for its color and rich flavor.

Question 3

‘Nduja

Answer 3

A spicy, spreadable pork sausage; good amount of heat with a slight undertone of funk.

Question 4

Pomodoro

Answer 4

Classic red sauce made with tomato, olive oil, basil and garlic. Name means “golden Apple” because traditionally tomatoes with a slightly yellow color were used that resembled a local varietal of apple.

Question 5

Scarpinocc

Answer 5

Shoe-shaped ravioli stuffed with roasted squash and cheese (tallegio, mascarpone, ricotta); served in a brown-butter sauce and finished with roasted pepita, fried sage and aged balsamic

Question 6

Spaghetti Nero

Answer 6

Squid-ink spaghetti tossed with crab, Serrano chili in a pomodoro/lobster stock sauce; finished with basil, parsley and lemon zest

Question 7

Gramigna

Answer 7

Squiggly, tubular-shaped pasta tossed in white bolognese and finished with Parmesan fonduta and fresh parsley

Question 8

White Bolognese

Answer 8

Ground veal and pork simmered in cream with celery and leeks

Question 9

Bucatini

Answer 9

Thick, spaghetti-like pasta with hole running through the center; tossed with preserved lemon, Calabrian chili, pecorino and walnuts.

Question 10

Risotto di Mare

Answer 10

Fresh peeled tomatoes confited in olive oil and garlic make stock for Arborio risotto. Crab and bass cooked with risotto and finished with grey mullet bottarga.

Question 11

Bottarga

Answer 11

Salted and cured fish roe, usually of grey mullet or blue fin tuna. Salty, savory, briny, slightly funky flavor similar to anchovy but with a much creamier texture.