Baked Conchiglie 12/18
Wild boar sugo, sofrito, broccoli rabe, caciocavallo cheese
Wild boar is domestically raised in Texas.
Boar meat has a darker, gamier, more intense pork flavor. Boars work hard which in turn promotes stronger, more powerful flavor, and a leaner and tougher cut of meat. The meat is good for stewing, braising, or sausage making.
Boar Sausage: Boar, fat back, roasted garlic, paprika, salt, pepper, calabrian chili
Pasta dough: extruded, semolina, durum, 00 flour.
Sofrito: fennel, onion, garlic, carrot, celery
Caciocavallo Cheese: Caciocavallo earns its name, literally 'cheese on horseback', from the way duos of gourd-shaped rounds are rope-bound and slung over a wooden board to drain and age. This 360-degree exposure to age and ambient microbes develops sharp, spicy flavors, a development continued in our own caves, where the cheeses hang among other aging wheels, picking up deep, earthy undertones and fruity aromas. Prior to this flavor-enriching aging process, the cow's milk wheels are formed of warmed and stretched curd, spun into pasta filata globes, and submerged in a salamoia, or brine, for up to 24 hours. The result is like mozzarella on steroids or provolone with better manners- a layered, complex cheese, perfect for slicing aside a hunk of cacciatore and a glass of spicy Italian red, like Primitivo.
Pasteurized Cow’s Milk from Calabria, Italy. Aged 4-6 months.
Allergies: Pork, alliums, dairy, gluten, nightshades.
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Panzotti $11 / $17
Potato and cheese ravioli, caramelized onion brodo, balsamic vinegar
Pasta dough: 00 flour, durum, egg yolk
Filling: smoked Superior potato, creme fraiche, sour cream, pepper, pecorino, and parmesan
The brodo: Caramelized onion, white wine, water
At service the cooked pasta goes into the reduced brodo. The sauce is finished with butter and parmesan, and we garnish with balsamic vinegar and bread crumb.
**This dish is vegetarian. Allergies: Gluten, dairy, allium
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Paccheri $14 / $20
Lobster fra diavolo, colutura, bottarga
The Pasta:
Paccheri are named after the Neopolitan term for "slaps," either because of the slappy noise the pasta makes when stirred or chewed or because the noodles are so large that they practically slap you in the face while you eat. This evocatively named pasta has equally colorful origins. It's said that paccheri was invented in the 1600s as a way to smuggle banned Italian garlic across the border into Prussia. The pasta tubes were the perfect size for concealing four or five cloves of garlic! Honor paccheri's past by serving the pasta with a garlicky meat sauce, or slap away with a simple sauce of cream and cheese.
About the Producer:
Rustichella d’Abruzzo is the leading artisan pasta maker in Italy, with the widest assortment of regionally-inspired pasta shapes. Pasta maker Gianluigi Peduzzi forages the country for traditional and unusual shapes to include in the vast Rustichella d’Abruzzo pasta cornucopia.
Fra Diavolo:
Lobster bodies are roasted and crushed in a pan. Fennel, onion, garlic, carrot, celery, are caramelized with the bodies. They are deglazed with white wine and then topped with water and let to cook for 2.5 hours.
The next day, more lobster bodies are roasted and crushed in a pan, calabrian chili is introduced to coat the bodies with a little heat. The mixture is deglazed with white wine, topped with crushed san marzano tomatoes, and previous day’s lobster stock. The mixture is stewed for 3 hours.
At service the paccheri is cooked, added to the fra diavolo sauce. Lobster meat is added to the pan ( 2 oz. for small and 4oz for a large). The dish is finished at the pass with chili flake, colutura, olive oil, grated bottarga, and bread crumb.
Allergies: Fish, shellfish, gluten, alliums, nightshades,
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Spaghetti $13 / $19
Carbonara, black pepper, pecorino, truffle butter
Pasta: Sheeted and cut. 00 flour, durum, egg yolks
Carbonara Sauce: Pasta water, truffle butter, egg yolks, pecorino.
At Service: Cooked spaghetti goes in the pan of toasted pepper, pasta water, truffle butter is added, egg yolks are emulsified at a temperature before scramble and finished with pecorino.
Allergies: Gluten, dairy, nightshades, mushrooms
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