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Flashcards in Primi Deck (23):


Goat Cheese Tortelloni with Dried Orange and Wild Fennel Pollen
—Tortelloni is a hat-shaped fresh pasta filled with herbed Coach Farm Goat ricotta; served in a butter sauce with dried orange zest, fennel fronds and dusted with wild fennel pollen.
*CHEESE: Pecorino Romano
*Allergies: Dairy (cheese, butter), Citrus



Spaghettini with Spicy Budding Chives and a One Pound Lobster
—Spaghetti is served in a light tomato sauce with budding chives, sweet garlic, and the meat of a 1-pound lobster, sautéed with red onion and EVOO. Chili flakes, sweet garlic cooked with sweet vermouth.
*CHEESE: none
**Allergies: Shellfish (crustacean), Allium (garlic, chives, onion), Alcohol, Nightshade


Maccheroni alla Chitarra

Maccheroni alla Chitarra with Oven Dried Tomatoes, Red Chilies and Bortarga di Muggine
—“Chitarra” is a square-shaped dry spaghetti. It is served with oven-dried plum tomatoes, sliced, toasted garlic, habanero preserved in oil and toasted breadcrumbs, with a grating of bottarga di muggine, which is the dried roe of the red mullet and habanero.
**Allergies: Gluten, seafood (bottarga), allium (garlic cannot be omitted), nightshade



Bucatini all’Amatriciana with Guanciale, Hot Pepper and Pecorino

—Bucatini is a hollow-shaped, tubular, long pasta served in a traditional sauce made with rich and flavorful Guanciale (the cured meat of the pig’s jowl), red onion, chili flakes and tomato sauce.
*CHEESE: Finished with Pecorino-Romano
**Allergies: Gluten, Allium (garlic, onion), Pork guanciale, Nightshade



Bavette with Ramps, Breadcrumbs, and Pecorino
—Bavette looks like a kind of rustic linguine. The ramps are sauteed and the tops of the ramps are wilted, both are tossed with the pasta along with some pecorino romano cheese. A seasonal dish.
*CHEESE: Pecorino in the kitchen, breadcrumbs tableside
**Allergies: Gluten, Dairy (cheese), Allium (garlic)



Garganelli with “Funghi Trifolati”
-On both Ala Carte and Pasta Tasting Menu
—Garganelli are fresh squares of pasta, ribbed and rolled into a penne-like shape. They are served with porcini and oyster mushrooms sautéed in garlic, fresh thyme leaves, shallots, and butter.
*CHEESE: Choice of Parm-Reggiano or Goat stick (aged goat cheese shaped like a moz stick) for a la carte. Goat stick for taster.



Sweet Potato “Lune” with Sage and Amaretti
—Full moon shaped fresh ravioli filled with pumpkin in a light butter sauce finished with fresh sage and parm.
*CHEESE: Parm-Reggiano in the kitchen grated ameretti cookie tableside
**Allergies: Gluten, dairy, nuts


Mint Love Letters

Mint Love Letters with Spicy Lamb Sausage
—Envelope-shaped fresh pasta are filled with a pea pesto flavored with Parm-Reggiano, fresh mint leaves and a dash of cream. The love letters are sauced in a raguy of tomato and Merguez, a spicy lamb sausage.
*CHEESE: Crotonese
**Allergies: Gluten, dairy (cream in pesto), allium (garlic, cannot be omitted), nightshades.


Lamb “Testa” Ravioli

Lamb “Testa” Ravioli with Lemon and Sage
—“postage stamp” shaped ravioli are filled meat from the lamb’s head and fresh ricotta, sauced with butter with fresh sage and lemon zest.
*CHEESE: Parm-Reggiano
**Allergies: Gluten, Dairy, Citrus


Ravioli (Goose Liver)

Goose Liver Ravioli with Balsamic Vinegar and Brown Butter
—Rectangular shaped ravioli are filled with fois gras cooked with onion, capers, garlic, tomato and brandy. The ravioli are sauced with brown butter reduced with aged balsamic vinegar.
*CHEESE: Parm-Reggiano
**Allergies: Gluten, Dairy (butter), Allium (garlic, can not be omitted (it’s in the sausage), onion), Alcohol (brandy)


Chianti Stained Tonnarelli

Chianti Stained Pappardelle with Wild Boar Ragu
—Ribbons of our fresh pasta dough are “stained,” flavored, and colored with a red wine reduction, and sauced with a ragu of wild boar shoulder braised with tomato, red wine, and mirepoix.
*CHEESE: Pecorino-Toscana
**Allergies: Gluten, Allium (garlic, can not be omitted, tiny amount), Pork (wild boar), Alcohol (red wine), Nightshade


Pappardell Bolognese

Pappardell Bolognese
-On Ala carte and Pasta Tasting menu
—Ribbons of fresh pasta are served in a traditional, slow-simmered sauce of pork and veal. Our Bolognese ragu is made with ground veal and pancetta, tomato, mirepoix, white wine, fresh herbs, a touch of anchovy paste and a touch of cream.
*CHEESE: Parm-Reggiano
**Allergies: Gluten, Dairy (cream), Seafood (anchovy paste), Allium (garlic, can not be omitted; tiny amount), Pork (pancetta), Alcohol (white wine), Nightshade.



Gnocchi with Braised Oxtail
—Gnocchi are little potato dumplings. They are served in a rich ragu of braised oxtail, slowly simmered in wine, mirepoix, fresh herbs and a touch of anchovy.
*CHEESE: Pecorino Romano
**Allergies: Gluten, Seafood (anchovy), Allium (garlic; can not be omitted), Alcohol (wine)



Fettuccine with House-made Pancetta and Radicchio
—Pancetta and Radicchio are sautéed with butter, jalapeño, pesto and pasta water are added to make a sauce. Finished with parm and parsley.
*CHEESE: Cacciocavallo
**Allergies: Gluten, citrus, allium (garlic), pork, nuts



Homemade Orecchiette with sweet sausage and rapini
—“little ears” of fresh, eggless pasta are served with a gagu of sweet pork sausage, rapini, sliced garlic, and a touch of tomato sauce.
*CHEESE: Cacciocavallo
**Allergies: Gluten, Allium (garlic can not be omitted), Pork Sausage


Ravioli (Beef Cheek)

Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles
—Triangular shaped ravioli are filled with tender beef cheek that has been braised with garlic, mirepoix, and red wine. The ravioli are sauced with brown butter, crushed squab liver, black truffles and a touch of anchovy paste with a fresh parsley garnish.
*Pecorino Romano
**Allergies: Gluten, Dairy (butter), Seafood (anchovy paste), Allium (garlic can no be omitted, in the braising liquid), Alcohol (red wine)



Linguine with Clams, Pancetta, and Hot Chilies
—Linguine with New Zealand cockles, pancetta, toasted garlic and chili flakes are finished with a dash of white wine, EVOO, butter, and garnished with parsley. SPICY
**Allergies: Gluten, Dairy (butter), Seafood (cockles, bivalves), Pork (pancetta), Alcohol (white wine), Chili


Black Spaghetti

Black Spaghetti with Rock Shrimp, Spicy Salami Calabrese, and Green Chilies
—Black Spaghetti is a dried pasta tinted by squid ink. It is cooked al dente and tossed with ground, hard-cured Salami Calabrese, royal red shrimp, chili flakes, and jalapeno pesto. The pasta is simply dressed in the pork fat rendered shrimp.
*CHEESE: none
**Allergies: Gluten, Shellfish (rock shrimp) Seafood (squid ink, cephalopod), Allium (garlic), Pork (salami), Nut (jalapeno pesto)


Black Tagliatelle

Pasta Tasting Menu
Black Tagliatelle with Peas and Castelmagno
—Parsnips and house made pancetta are sauteed until crispy and tossed with the pasta, a squid ink based tagliatelle.
*CHEESE: Castelmagno (in the kitchen)
**Allergies: Gluten, Dairy (unpasteurized cheese), Seafood (squid ink, cephalopod), Pork (pancetta)



Pasta Tasting Menu
“Cansunzei” with Poppy Seeds
—Half-moon ravioli are filled with a creamy mix of roasted beets and cow’s milk ricotta. They are finished in a light butter sauce and topped with poppy seeds, smoked ricotta salata and scallions.
*CHEESE: Finished with Smoked Ricotta in the kitchen.
**Allergies: Gluten, Dairy (ricotta, butter), Seeds



Pasta Tasting Menu
Braised Beef “Francocolli” with Arugula Pesto


Pappardelle on Traditional Tasting Menu (2nd course)

—Pappardelle with Morels and Thyme


Tortelli on Traditional Tasting Menu (3rd course)

Duck Tortelli with “Sugo Finto”
—Small, hat-shaped ravioli are filled wioth goat’s milk ricotta cheese and a confit of duck gizzards and garlic. They are sauced with “Sugo Finto.” Sugo Finto translates as “fake sauce” made by rendering pancetta into a basic tomato sauce. This is a time saving method developed by Italian women. The sauce tastes as if it has been simmering with meat for hours.
*CHEESE: Pecorino
**Allergies: Gluten,Dairy (cheese), Allium (garlic), Pork (pancetta), Nightshade