Smoked Potato Ravioli
caramelized onion brodo, black tuscan kale, parmesan $12/$16
Pasta dough: pasteurized egg yolks, water 6 for a small, 10 for a large
Filling: potatoes cooked in seasoned water, riced, smoked
Creme fraiche, sour cream, pecorino, parm, black pepper,
Brodo: White onions caramelized in olive oil, deglazed white wine, water, salt. Cook for 2 hours, strain and press onion overnight.
At service: The pasta is cooked in seasoned water,
The pan starts with sauteing the kale in olive oil, black pepper and salt is added, the brodo is added then reduced. Pasta goes into the sauce, finishes with butter and parmesan cheese.
Garnish: Served on a plate. Chives, parm, olio verde
Allergies: Allium, Gluten, Egg, Dairy
Rigatoni alla Bolognese
crispy garlic, parmesan $13/17
Pasta Dough:
Extruded semolina, durum, 00 pasta flour 85 grams for a small 170 grams for a large
Bolognese: Chicken livers sauteed; onions, celery carrot, garlic all sweated. Peppadew peppers added, deglaze with white wine, canned tomatoes, milk, pork shoulder and beef chuck. Baked in the oven at 250 degrees for 6 hours. Processed with the immersion stick blender
Service: Pasta is cooked in seasoned water, bolognese is warmed in a pan with raw, passed canned tomato, cooked pasta is introduced to the sauce, marriage begins, finished with a scant amount of butter, olive oil.
Garnish: Served on a plate. Parmesan, crispy garlic, chives, olio verde
Allergies: Gluten*, Dairy, Allium
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