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Flashcards in Antipasti Deck (16):

Ceci Bruschetta “CHE-chi”

Cooked Ceci Beans with black olive paste, balsamic and chili flake

Cooked ceci beans are marinated in EVOO with sliced garlic, black olive paste, balsamic vinegar, pepperoncino, fresh rosemary, and basil. Served on top of a crostino

*classic recipe can be found in the Babbo cookbook
**Allergies: Gluten, allium garlic, legumes chickpea, pepper


Marinated Fresh Sardines

Marinated fresh sardines with caramelized fennel and lobster oil

—Fresh sardines are marinated in olive oil and vinegar. They are served cold witha. Small salad of caramelized fennel, lemon zest, and pickled red onions. Plate is garnished with dots of lobster oil, bagna cauda, and toasted breadcrumbs

*Bagna Cauda “warm bath”; traditional warm dip for vegetables from Piedmonte, made from anchovies and olive oil. Toasted breadcrumbs give the final textural contrast

**Allergies: Gluten, Shellfish (lobster oil), Seafood (anchovy), citrus, allium (garlic; can not omit in the sardine marinade)


Grilled Octopus

Grilled Octopus with “Borlotti Marinati” and Spicy Limoncello Vinaigrette

-Octopus is simmered with garlic, chili flake, white wine and water until tender, and then grilled. It is served on top of borlotti beans simmered with pancetta, mirepoix and marinated with onions and red wine vinegar. The octopus is topped with slices of gresh watermelon radish, fresh mint, ground pepperoncino(this is what can make it spicy), and a spicy (sweet and sour) limoncello vinaigrette. Parsley infused oil

*Borlotti beans are small pink beans from Italy, similar to cranberry beans. Limoncellos is a sweet, lemony digestive from the Amalfi coast.
**Allergies: Allium (garlic), Legumes (beans), Pork, Alcohol (limoncello)


Steamed Cockles

Steamed Cockles with Red Chilies and Basil

—New Zealand clams are simmered in spicy broth of tomato, white wine, sliced garlic, and habanero. They are finished with opal basil and EVOO. SPICY
*Cockles are tinier and sweeter than clams. The liquid is brothy and perfect for dipping bread.
*Cockle fork on an oval plate and a spoon. Serve finger bowl after cleared.
**Allergies-Shellfish (bivalves) and Allium (garlic, onion)



Mussels “alla Tarantina”
—Prince Edward Isle mussels are sautéed with garlic, red onions, and white wine. Taken out of the shell, they are tossed with radicchio and served over two slices of grilled bread to soak up all of the delicious broth.
*Taranto is a coastal city in Puglia, and these mussels are prepared in the local style. It is an important commercial port as well as the main Italian naval base. With this dish one can enjoy plump, sweet, steamed mussels without the work or mess.
**Allergies: Gluten, Shellfish (bivalves), Allium (garlic)


Mozzarella di Bufala

Mozzarella di Bufala with Ramps and DaVero Olive Oil
—Fresh Buffalo Mozzarella from Campania is served with charred ramps that are finished with a squeeze of lemon. Served over two slices of fett’unto. Finished with DaVero Olive Oil.
**Allergies Gluten, Dairy (cheese)


Carciofi alla Romana

Carciofi alla Romana
—A seasonal Babbo Classic. Babby artichokes pan seared with red onion, garlic, chili and mint. The crostino placed on top of the carciofi is topped with cavaolo nero (Tuscan black kale) and ricotta salata cheese.

**Allergies: Gluten and Dairy


Chick Pea Crespelle

Chick Pea Crespelle with Pecorino Toscano and Pickled Rhubarb

—The crespelle is a crepe made with chickpea and regular flour and filled with pecorino toscano whipped with ricotta. The salad on top is watercress with pickled rhubarb and finished with a rhubarb vinaigrette.

**Allergies: Gluten and Dairy


Roasted Beet Tartare

Roasted Beet Tartare with Chianti Vinegar and Ricotta Salata
—A study of fresh beets: red beets, golden beets, and candy striped beets are roasted until tender, and then cut into a small dice. The beets are layered by color in a cylindrical mold in the style of a traditional tartare. Balanced beet greens are laid on top, followed by grated ricotta salata. The tartare is served with condiments of Dijon mustard, capers, finely chopped anchovy, scallions, and sea salt. Chianti wine vinaigrette dresses the plate.
*Vegetarian take on a traditional beef tartare. Sweetness of beets is offset by the saltiness of the crumbly ricotta salata, which is a firm, dried, salty cheese made from sheep’s milk ricotta. Condiments must be described to the guest when the dish is served.
**Allergies Dairy (ricotta salata, seafood (anchovy), allium (garlic, scallion)


Baby Wild Arugula

Baby Wild Arugula with Parmigiano and Aceto Manodori
—Crisp, peppery, wild arugula is dressed with olive oil and lemon juice, and then garnished with wide shavings of Parm-Reggiano. The salad is drizzled with EVOO and Vila Manadori aged balsamico.
*Arugula, Parm, and Balsamico are very traditional combination in Emilia Romagna, the region where both the cheese and vinegar are produced.
**Allergies: Dairy (cheese), Citrus, Allium (garlic)



Warm Tripe “alla Parmigiana”
—Tripe is poached until tender, then sliced and slow-simmered in mirepoix, garlic, chili, white wine, tomato, and sage. The tripe is served piping hot, with a generous grating of Parm-Reggiano and a fett’unta (grilled toast), rubbed with garlic, grilled, and annointed with EVOO
*Tripe is the muscular, fatty lining of the stomach of a calf. It retains a bit of its chewiness after simmering, but it melts on the tongue with a silky mouth feel. This is the tripe dish of Parma, in Emilia-Romagna.


Warm Lamb’s Tongue Vinaigrette

Warm Lamb’s Tongue Vinaigrette with Brown Beech Mushrooms and a 3-minute Egg

—sliced, poached lamb’s tongue is marinated with sliced black truffles, fresh rosemary, evoo, and aged sherry vinegar. It is heated and served over a bed of wild baby arugula, sautéed brown beech mushrooms, and oven dried tomatoes. The warm salad is topped with a cool, 3-minute poached egg and showered with ground, dried porcini “dust”.
*trick to the salad is to prick and cut the egg and allow the yolk to run, tossing all to dress the salad properly. The guest should be instructed to do this.
**Allergies: Dairy (butter), Allium (shallot, garlic), Mushrooms, Egg, Nightshades


Pig Foot “Milanese”

Pig Foot “Milanese” with rice beans and arugula
—A pig foot, or trotter, is simmered in mirepoix, white wine and stock for 4 hours until very tender and falling off the bone. The gelatinous meat is then pressed and formed into a thin cutlet, which is breaded and pan-fried until crisp, served with marinated rice beans over baby wild arugula and oven-roasted tomatoes.
*”Alla Milanese” refers to the style of cooking—breaded and fried. JRice bweans are tiny, firm white beans that resemble grains of rice. There is grated Parm and the breadcrumbs.
**Allergies: Gluten, Dairy (cheese), Citrus, Allium (garlic), Legumes (rice beans), Pork, Nightshades.


Prosciutto Di Parma “Riserva”

Prosciutto Di Parma “Riserva” with Black Pepper “Fett’unta”
—Thin slices of Proscuitto di Parma are topped with seasonal fruit and arugula. Served with Black Pepper ‘Fett’unta,” griled bread with black pepper infused olive oil. Horseradish
**Allergies: Gluten (can omit fett’unta for gluten allergies) and Pork



Armandino’s Salumi—Coppa and Hot Soppressata
—A selection of meats cured by Mario’s father, Armandino Batali, from his shop in Seattle, which may include hot soppressata, lamb prosciutto, culatello, finnochiona. Served with fett’unta
*Mario’s father, Armandino, has long had a passion for the cured meats of Italy; he spent considerable time in Emilia-Romagna and other regions of Italy learning the traditional methods, which he employs in making these fine cured meats.
**Allergies: Gluten and Pork.


Bresaola on Tasting Menu (1st course)

House Made Bresaola with Sformato di Parmigiano and Aceto Manodori

beef broisala is an air-dried, salted lean beef (one of the few Italian salami made from beef) that has been aged for a few months until it becomes hard, turns a dark red, almost purple color.
sformato “form” savory custard (eggs, parm cheese, roasted garlic)
aceto manadori