Primi-Dinner 7.16

Question 1

CACIO E PEPE LEVEL 1

Answer 1

• TONNARELLI (Egg)
• PECORINO CHEESE &
• BLACK PEPPER
• (SOMETIMES BUTTER)
• CLASSIC ROMAN DISH
• 6 MIN FIRE

Question 2

CHITARRA LEVEL 1

Answer 2

• (DRY, ABRUZZO SPAGHETTI)
• ROASTED CHERRY TOMATO (in garlic, thyme & olive oil)
• SARDELLA (fish sauce made from cured sardines & perperoncino)
• COLATURA (anchovy fish sauce)
• GRANA PADANO
• GARNISHED WITH FILONE BREADCRUMB, BASIL & PARSLEY
• 10 MIN FIRE

Question 3

CARBONARA LEVEL 1

Answer 3

• SPAGHETTI
• PECORINO
• BLACK PEPPER,
• GUANCIALE (cured pork cheek)
• EGG
• TRADITIONAL ROMAN PASTA ‘COAL MINER’S STYLE’
• 11 MIN FIRE

Question 4

WHERE DO WE GET OUR GUANCIALE? SUCKLING PIG?

Answer 4

• GUANCIALE IS FROM LA QUERCIA (Iowa)

- SUCKLING PIG IS FROM FOUR STORY HILL FARM (PA)

Question 5

ALL’ AMATRICIANA LEVEL 1

Answer 5

• RIGATONI
• TOMATO
• CHILI
• GUANCIALE
• PECORINO?
• ORIGNIATED IN AMATRICE, LAZIO

Question 6

MALFATTI LEVEL 1

Answer 6

• ‘BAD FORM’ HOUSE-MADE PASTA (SEMOLINA FLOUR)
• BRAISED SUCKLING PIG HAMS & FEET
• BRAISING LIQUID (fennel, onion, celery, BP, thyme, garlic, chicken & pork stock)
• ARUGULA GARNISH
• Cooked With: Veal stock, butter, parsley, Grana Padano & lemon juice
• 4 MIN FIRE

Question 7

ALLA BOLOGNESE LEVEL 1

Answer 7

• HOUSE-MADE FETTUCCINE,
• LAMB/PORK RAGU (w/salumi trim, cheese rind, milk & fennel seed)
• TOMATO
• GRANA PADANO
• Cooked With: Heavy cream, butter, parsley, lemon juice
• 4 MIN FIRE

Question 8

CAVATELLI LEVEL 1

Answer 8

• HOUSE-MADE PASTA (w/high % of ricotta cheese)
• PORK SAUSAGE (Heritage pork belly)
• RAPINI
• STEWED TOMATO
• PECORINO
• Cooked With: Fresno chili peppers, garlic puree, olive oil & lemon juice). Finished w/filone breadcrumb?
• 5 MIN FIRE

Question 9

PAPPARDELLE LEVEL 1

Answer 9

• HOUSE-MADE PASTA
• PORK RIB
• CASTELVETRANO OLIVES
• FENNEL
• GARLIC
• ROSEMARY
• GRANA PADANO
• Cooked With: Lemon juice, butter & veal stock

Question 10

BOMBOLOTTI LEVEL 1

Answer 10

• (SHORT, WIDE RIGATONI)
• GUANCIALE
• BLACK PEPPER
• PECORINO ROMANO FULVI
• 8 MIN FIRE

Question 11

FARFALLE LEVEL 1

Answer 11

• HOUSE-MADE SQUID INK PASTA
• SHRIMP
• JALAPENO
• ZUCCHINI PESTO (w/poblanos, oregano & parsley)
• Cooked With: Shrimp stock, olive oil, lemon juice, pecorino & butter
• 5 MIN FIRE

Question 12

GARGANELLI LEVEL 1

Answer 12

• (TUBULAR, EGG-BASED PASTA)
• BRAISED DUCK (onion, salumi trim, garlic, thyme, bay leaf, chili flake & chicken stock)
• STEWED TOMATOES
• CASTELVETRANO OLIVES
• Cooked With: Grana Padano, parsley champagne vinegar & veal stock
• 5 MIN FIRE

Question 13

WHAT ARE THE 3 GLUTEN-FREE PASTA OPTIONS?

Answer 13

FETTUCINE, SPAGHETTI & PENNE OR RIGATONI?