Pasta e Risotto

Question 1

What is the price for all of these items?

Answer 1

$40

Question 1

Trofie Nero

Answer 1

squid ink pasta with a Ligurian ragu and spiced mollica

Verdicchio
allium can be removed
mollusks and shellfish cannot be removed

trofie nero: 00 flour, durum, and black squid ink cooked in evoo, garlic, white wine, lemon juice, lobster stock, espelette pepper, chives, parsley, and tarragon

crustacean ragu: diced scallops, squid, sepia, calamari, and shrimp

spiced mollica: panko, espelette, olive oil, thyme, garlic

Question 2

Spaghetti

Answer 2

spaghetti, blue crab, lemon, bottarga, calabrian chili

Greco di Tufo
shellfish cannot be removed
allium, dairy, and gluten can be removed

spaghetti: semolina, durum, 00 flour

sauce: bottarga (cured fish roe), bomba calabrese (chili, mushrooms, tomatoes, eggplant, olives, carrots, artichokes, turnip, celery, sunflower oil, fennel, salt, garlic, vinegar), lemon juice, butter, olive oil, lobster stock, reduced white wine, scallion, and garlic

finished with shaved bottarga, parsley, chives, and tarragon

Question 3

Pansotti

Answer 3

maine lobster ravioli in livornese sauce

Etna rosso
allium, dairy, gluten, nightsahdes, and eggs cannot be removed
alcohol can be removed

pansotti: (means “bellies” and origniates in Liguria) made from semolina, double 00 flour, and eggs. to fire it is sauteed with anchovies in white wine and olive oil and finished with fried capers, olives, colatura seasoning, fresh basil, lemon juice, and chervil

lobster filling: claws and knuckles seasoned with calabrian chili, espelette, lemon juice and zest, fine herbs, and marscapone cheese

livornese sauce: (of Livorno, Italy) pomodoro sauce (slow cooked plum tomatoes, garlic, onion, basil, olive oil), capers, castelveltrano olives, and colatura

Question 4

Anolini

Answer 4

anolini with potato, maitake, and black truffle

Barbaresco
allium, egg, dairy, gluten, and mushroom allergies cannot be removed
seed, alcohol, and nightshade allergies can be removed

anolini: (means “rings” aka filled pasta circles originating in Emilia-Romagna) ravioli stuffed with roasted idaho potato, pecorino, black truffle, roasted maitake mushroom, and egg

sauce: sofrito, white wine, mushroom stock, lemon juice, chived, and butter

sofrito: winter root vegetables (squash, celery root, carrot, parsnip, onion, tomato paste) fried in evoo, sage, and rosemary

maitake: pan roasted with thyme, bay, and evoo

roasted pinenuts

Question 5

Caramelle

Answer 5

caramelle with veal breast, chanterelle, and hazelnut

Red burgundy
nuts and mushroom can be removed
gluten, dairy, allium, and eggs cannot be removed

caramelle: (translates to “candy” origin Elilia-Romagna) 00 flour, eggs, and water filled with veal breast braised in chicken stock, white wine, mirepoix, thyme, bay, and sage that is passed through a meat grinder then mixed with parm, salt, egg, and cooking reduction

chanterelle: pan roasted with thyme, evoo, and salt

sauce: made on pick-up, garlic, evoo, sage, white wine, veal and mushroom stock, and finished with beurre fondue, fine herbs, and lemon juice

finished with roasted hazelnuts

Question 6

Risotto

Answer 6

Frutti di mare with lobster, shrimp, and uni

Etna Rosso
can be split
shellfish and allium cannot be removed
nightshades can be removed

risotto: cooked with white wine, shallots, parmesean, and water

red Argentina shrimp allistado

lobster knuckles and claws

pomodoro: slow cooked tomato sauce with olive oil, garlic, onion, and basil

lobster stock: carrots, onion, celery, fennel, garlic, thyme, tarragon, roasted lobster bodies, tomatoes

finished with chives, lemon juice and zest, and fresh maine uni (sea urchin)