Confit chicken, escarole, chili, lemon, burratta
The rigatoni is made from either farro or spelt flour, 00 pasta flour, durum flour, and water.
The chicken thighs and legs are cured in salt and herbs for 12 hours then confit in pork fat with rosemary, thyme, and mirepoix. The meat will be picked off the bone and served in the pasta.
At service the pan is started with sweated garlic and onion, chili flake and escarole will be added, as well as the picked confit dark meat, pasta, pork-chicken stock, butter, parm, lemon juice.
The dish is finished with crunchy bread crumb and burratta whipped with olive oil, salt, and black pepper.
ALLERGIES: Dairy* (prefer not to, but we can), Gluten*, Allium
Linguine Frutti di Mare $13/19
Squid, Shrimp, Lobster Brodetto, Black Bread Crumb.
Linguine is made with 00 pasta, egg yolks
We first make a lobster brodetto (brodetto = seafood broth) by roasting bodies, shrimp shells, and squid ends. The seafood is pounded down with a meat mallet, then has our chicken stock poured over it. We roast more seafood, then refortify with the new pounded down shells. The frutti di mare base is the lobster brodetto stewed with white wine, tomatoes, onion, garlic, bay leaves.
At service ground shrimp and squid, squid tentacles, sweated garlic, colatura di alici (italian fish sauce), chili flake is added to the frutti di mare base and a touch of butter. The linguine is added and married. The pasta is finished with black bread crumbs and bonito.
Black Bread Crumbs: Sourdough bread dredged with squid ink and olive oil, toasted, ground
ALLERGIES: Shellfish, Non-pescatarian, Allium, Dairy*, Gluten*
Conchiglie $12/18
Rabbit Sugo Bianco, Fennel, Cerignola Olives, Fiore Sardo
Conchiglie (con-KEEL-yay) means “little shells.” The pasta is made with durum, semolina, and 00 flour. Extruded.
Sugo bianco: A sofrito of garlic, carrot, fennel, onions, espelette will be started in a pan. Ground rabbit hind leg will be added and cooked with white wine, chicken stock, and a sachet of white peppercorn and parm rinds.
At service we will cook the sugo base in pan with cerignola olives (red or green, native to Tuscany), parsley, lemons, parm, and olive oil.
The pasta will be finished with shaved mitica sardo, crispy garlic, and fennel pollen.
ALLERGIES: Gluten*, Dairy, Allium
Spaghetti $12/18
Sauce al’Amatriciana, Guanciale, Pecorino
Amatriciana Sauce: Smoked Nueskie bacon and guanciale are ground then braised with sweated onion, carrot, garlic, San Marzano tomatoes, aleppo pepper, and a sache of smoked pork skin, peppercorn, and bay. The braise is milled to a smooth consistency. It is finished at service with lemon and olio verde.
Garnished on the plate with pecorino, oregano, and crispy guanciale.
The noodle: extruded Semolina, durum, 00 flour
Spaghetti Amatriciana is a traditional dish of the region of the town of Amatrice in Lazio.
ALLERGIES: Gluten*, Allium, Nonvegetarian
Smoked Potato Ravioli $10/16
Caramelized Onion Brodo, Sage, Parmesan
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, and the brodo is warmed and reduced. Pasta goes into the sauce, finishes with butter and parmesan cheese.
Garnish: Served on a plate. Garnished with crispy sage
ALLERGIES: Gluten, Allium, Dairy, Egg
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