Lasagne Bianco, with Porcini Pasta

In the nearly pitch black wee hours of the morning, lit by only the street lights,

its hard to capture the beautiful “mushroomy” color of the sheets of pasta…

Porcini sheets

But rain nor dark nor early hours will keep us from having our own little Lasagne building party!
Lasagne build

 Porcini Pasta sheets, stacked with alternating layers of nutmeg spiced béchamel and a mixture of roasted squash, walnuts and ricotta…..

The results are Devilishly good,  to say the least.

Porcini lazagne

Also today:

Pappardelle, alla Bolognese

Casarecce, with house made Italian sausage, kale and tomato


Pasta Fiore, with toasted walnut cream and radicchio

Pasta Fiore,  or “Flowers” in our native tongue.

Fiore 10-30

Getting tossed with a rich toasted walnut cream sauce, with just enough chicory flavor from the radicchio to keep in in balance….

Fiore radicchio

(and not force you into a pasta induced food coma right after eating it)

Also today:

Potato and Mascarpone “Caramello” alla pomodoro

Pappardelle alla Bolognese


Garganelli, in red wine braised beef.

I’ll let the picture do the talking. Garganelli, red beef

Also Be sure to order your Thanksgiving Porchetta before they sell out!

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Order Here!

Also today:

Casarecce, with anchovy, chills and rapini

Torchietti, with a roasted Delicata Squash and oregano sauce


It’s Porchetta Time!

It’s that time of year again! 

Time to order your Thanksgiving Porchetta!

For those of you who are unfamiliar, this is a hand-butchered and tied pork roast, has a pork tenderloin center and a skin-on pork belly surrounding it, giving it that “pork crackling'” effect when roasted.

We use 100% natural Carlton Farms pork, a centuries old blend of Tuscan Spices and dry cure them for 48 hours with Sicilian sea salt.

photo14

above is how you receive it, bellow is how it looks after you roast it!img_1670

you can visit our online store by clicking here : “IL CORVO THANKSGIVING PORCHETTA”   -to order one

they come vacuum sealed and paper wrapped, and can easily be frozen for later use.

They will be available for pick-up at IL Corvo Monday-Wednesday the week of Thanksgiving (earlier pick ups may be arranged)

And for todays Pasta:

Rigatoni Gigante, with a sweet and sour Cauliflower and Radicchio “Agrodolce”

Big Rig agro

Also today:

Percatelli, Cacio e Pepe

Tagliatelle, alla Bolognese


Roasted Red Kuri Squash with Sage Tagliatelle.

Squash and Sage is a classic fall combination, and for good reason.

The sweet and caramely “pumpkininess” of the roasted Local Roots Farm’s Red Kuri Squash, pairs so well with the earthy and subtle “eucalyptusiness” of fresh sage,

-it’s no wonder the Italians have stuck with this for all of recorded history.

Red Kuri

And they look real purdy too.

Also today:

Pappardelle, Alla Bolognese

Pasta Misti, with House made Pancetta and mushrooms.


Coda Di Bue! -Roman Oxtail Ragu!

In music the “Coda” (not to be confused with the state “da-coda”)  typically means the end of a piece or movement.

In Italian, Coda refers to the “end of the steer last into the barn” or the Oxtail. 

And hopefully this Pasta Misti with oxtail ragu will be music to your ears ,  mouth.

Oxtail

Also today:

Fiore, with squash and celeriac cream sauce.

Squid ink Spaghettini, alla Vongole


Biroldo! Tuscan Black Sausage.

Maybe because my first trip to Tuscany was in the fall,

but fall weather always inspires me to make tuscan dishes. like this..

Mezze Maniche, with house made Biroldo (tuscan black sausage), stewed with kale and chard.

Biroldo pasta

And!… a little Handmade Farfalle….Farfalle 10-17Getting tossed in a Celeriac-leek cream sauce,

and of course:

Pappardelle, alla bolognese


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