New Red Sauce Items 7/12/2015

New Red Sauce Sunday Items

Pork Milanese 

8 oz pork chop pounded, and breaded in flour, egg wash, breadcrumb (seasoned with salt, pepper, parm, oregano). Pan fried in olive oil and served with salad of shaved fennel, arugula, and cherry tomato, dressed with a taggiasca olive vinaigrette (taggiasca olives, shallot, garlic, black anchovy, lemon juice and zest, champagne vinegar, olive oil, and golden raisins). Garnished with a parmesan crema (buttermilk, and parmesan), and shaved parmesan. 

Chicken marsala 

Green circle chickens are pre cooked in the combi then pressed, for each order one breast and one thigh are dredged in flour and pan seared, then heated through in the oven. In the same pan a mixture of mushrooms are roasted, then cooked with marsala wine and mushroom stock. Once the sauce has reduced it is finished with butter, sherry vinegar, lemon juice, and chopped parsley

Torta Rustica

A classic Sicilian easter dish this 'pie' is made using pizza dough as a base. The dough is used to line a small cast iron skillet, and is then filled with ricotta cheese, prosciutto cotto, mortadella, spinach (cooked with garlic and chili flake), eggplant, basil, mozzarella, and scamorza cheese. Then torta is then capped with more pizza dough and baked. It is served whole, garnished with parmesan, oregano, and fennel pollen, along with a side of crushed tomato sauce (san marzano tomato, garlic, olive oil, basil).

Bucatini alla Vongole 

The clams will be a mix of local steamer clams, razor clams (when available), and New Zealand cockles. The clams are soaked in water to purge them of any grit and then cooked with garlic, Aleppo chili, white wine, and olive oil. The cockles will be served in their shells however the steamer clams and razor clams will be out of the shell. House made bucatini is then added to the pan, bucatini is a long noodle similar to spaghetti but with a hole running through the center. The pasta and clams are then tossed with lemon juice and olio verde and finished with fresh parsley and garlic and thyme breadcrumb.

Fusilli Genovese

House made fusilli pasta (semonlina, durum, and 00 flours) is tossed with basil pesto (aka pesto genovese, pesto in the style of genoa), english peas, yellow wax beans, and marble potatoes cooked with grilled lemon, olive oil and basil. Finished with a gremolata of chopped lemon zest, and garlic and garnished with Parmesan cheese. In the area around genoa it is traditional to serve pesto with beans and potatoes cooked along with the pasta.