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…
But rain nor dark nor early hours will keep us from having our own little Lasagne building party!
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.
Pappardelle, alla Bolognese
Casarecce, with house made Italian sausage, kale and tomato
Pasta Fiore, or “Flowers” in our native tongue.
Getting tossed with a rich toasted walnut cream sauce, with just enough chicory flavor from the radicchio to keep in in balance….
(and not force you into a pasta induced food coma right after eating it)
Potato and Mascarpone “Caramello” alla pomodoro
Pappardelle alla Bolognese
I’ll let the picture do the talking.
Also Be sure to order your Thanksgiving Porchetta before they sell out!
Casarecce, with anchovy, chills and rapini
Torchietti, with a roasted Delicata Squash and oregano sauce
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.
above is how you receive it, bellow is how it looks after you roast it!
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”
Percatelli, Cacio e Pepe
Tagliatelle, alla Bolognese
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.
And they look real purdy too.
Pappardelle, Alla Bolognese
Pasta Misti, with House made Pancetta and mushrooms.
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.
Fiore, with squash and celeriac cream sauce.
Squid ink Spaghettini, alla Vongole
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.
And!… a little Handmade Farfalle….Getting tossed in a Celeriac-leek cream sauce,
and of course:
Pappardelle, alla bolognese