menu changes 10.17.13

Menu Changes 10.17.13

What came off: Insalata di Mare

I.                    Tonnarelli

a.       Tonnarelli is the name of the pasta shape.  It is a square spaghetti.

b.      Cacio e pepe is a classic Italian sauce made from cheese and black pepper.  The cheese used is pecorino, which is a hard sheeps milk cheese.

c.       This is a traditional dish made with a little pasta water, high quality olive oil, pecorino, and black pepper.

II.                  Pizzocheri

a.       The dish features buckwheat pappardelle. Pappardelle is a broad, flat pasta, similar to a wide fettuccine.  Buckwheat is a type of grain, it is actually gluten free, HOWEVER the dish is NOT gluten free. Buckwheat gives the pasta its blackish color.

b.      The pappardelle is served with braised rabbit, local cabbage, and sage.

c.       The hindquarters of the rabbit are used. 

d.      Savoy cabbage from Sienna Farms is featured as well.

e.      Both the cabbage and the rabbit are braised in chicken stock, white wine, and mirepoix (carrots, onions, celery.)

                                                              i.      This braising liquid will serve as the sauce for the pasta.

The dish will be finished with Stravecchio cheese. Stravecchio is a hard, nutty cow’s milk cheese.