To kale with this…. I’m going green!

Tagliarini Integrale (made with local whole grain semolina), with kale-basil-pistacchio Pesto!

Kale pesto

 Going green never tasted so good!

Also on today’s menu:

Pappardelle, alla Bolognese

Mezze Maniche, al Norma (spicy eggplant and tomato sauce)


Gnocchi con Porri!

The classic combination of potatoes and leeks……

gnocchi con porri

in one pillowy bowl of magic.

also today:

Linguine, with spicy clam and tomato sauce

Pappardelle, alla Bolognese


Fiore Nero, con Vongole!

Squid Ink Sea Anemones!

Well, the technical shape is called “Fiore” meaning flower, but made with Squid ink and tossed in a spicy tomato and clam sauce, they’re more like flowers at the bottom of the sea.

Fiore Nero

.……Soon to be in the bottom of your belly!

Fiore Nero 2

Also today:

Torchietti, with artichoke, kale, Meyer lemon and buttah

Pappardelle, alla Bolognese

Also!

I shot a nice little video yesterday on how we make the pizza over at Pizzeria Gabbiano…

Click here to check it out here!


Butternut Squash Lasagna Bianco!

24 alternating layers of farro pasta sheets, planks of butternut squash, and a gorgonzola béchamel

it’s literaly “oozing with pleasure” 

lasagne bianco

(your welome)

Also today:

Pappardelle, Alla Bolognese

Gigli, with Broccoli Rapini, tomato and Mama Lil’s Peppers


Vegetable Ragu, and Spicy Persimmon Pizza

….And on this day vegetarians rejoiced the world over

Mixed winter vegetable argue with whole grain Mafalda,

Get your healthy on!Vegi ragu

Also today:

Pappardelle, alla bolognese

Fusilli, in a spicy anchovy, caper, artichoke and tomato sauce

And over at Pizzeria Gabbiano, we’ve got a “not so” vegetarian special today:

Persimmon, spicy N’duja sausage, rosemary and ricotta pizze!

persimmon pizza


Nduja Pansotti!

Spicy pork filled pasta…

Whats not to like?

Nduja ravioli

Getting tossed in a ricotta and kale sauce!

Also today:

Pappardelle, alla Bolognese

Whole Grain Spaghettini, in Aglio Stracotto


New Mexico Red Chili Maltagliati, with Cauliflower and Ricotta!

And yes, Both shops ARE open today!

So take off a little of the chill,

with some New Mexico Red Chili pasta

Red Chili Maltag

Also today:

Percatelli, alla Carbonara

Cresti Di Gallo, with chickpeas, tomato and chard


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