Pastas Flashcards
Gnocchi
Potato gnocchi cooked with egg, 40 grams of lobster. Sauce is comprised of roasted mushrooms, butter, lobster stock, chives tarragon and chervil.
Finished with Yuzu Oil (a Japanese citrus that has been infused with Spanish olives)
Saffron Messinesi
Sarndinian Gnocchi (not potato based dough).
Local Pork shoulder (meat sits and cures for two days) that has been ground and mixed with fennel, garlic, salt and pepper. Pork is then simmered for two hours with caramelized onion and canned tomatoes.
Finished off with grana Padano, olive oil, fennel pollen and aged pecorino.
Mafaldine Carbonara
Mafaldine noodles (similar to thin lasagne sheets) made with durum flour and water. Two-day-cured Pork Belly is roasted until slightly crispy and cut into bite sized pieces. The pork is crisped in a pan with parmigiano stock, then adding in the pasta, rosemary, grana, fried rosemary, and black pepper. Finished with cured egg yolk and crispy pork skins
Burrata Agnolotti
Agnolotti (meaning “little pillows”) is stuffed pasta, filled with burrata, grana padano, salt, pepper, egg.
Sauce is made with speck, butter, water, spring peas and chives.
Garnished with summer black truffles
Ricotta Cavatelli
Ricotta dumplings dressed with a pesto made from stinging nettles, basil, pine nuts, garlic, olive oil, pecorino
Fazzoletti
Meaning “little handkerchiefs”; Square pieces off egg-dough. Noodles are cooked and tossed with lamb shoulder Ragu - seasoned with salt, mint and a harissa North African tomato condiment, sweet paprika, cilantro, parsley, lemon juice, white wine vinegar, braised chicken stock, and tomatoes.
Finished with grana padano, pecorino Toscano, and house made ricotta. Then mint, parsley, and basil.
Fusilli
Corkscrew pasta cooked with a roasted jalapeño butter, jalapeño, water and rock shrimp (2.5 oz small sweet, wild caught)
Topped with lime juice, parsley, mint, basil, breadcrumbs and cured fish roe.
