Il Corvo Pasta

“Scialatielli” with Peppers alla Nonna

This hand rolled , Calabrian, uh …..skala …schallia …scalalala-somthin..  um..

 (shah-lah-TEE’EHL-lee)

Shallots-and -tea-leaves?

Shout-out-to-ebay??

She-heading-to-LA???

….What?

Seriously, If I cant even pronounce it im not going to expect you to 

-(but it’ll be funny to watch you try!)

So for now, lets just use the acronym ”B.F.S” or Big, Fat,  Spaghetti

(or any other variation you see fit)

—————-

Any day I get to find an appropriate use for one of my fancy antique pins, is a good day!

cutting perfect little Sigari (cigars), then, just add a little bit-o-rolly-rolly

e Qui é!

———

OMG Totally B.F.S. BFF’s!

Also today:

Strozzapreti, with pancetta and chick-pea sauce!

Linguini, with pink peppercorns, controne chili, butter and parmesan

I’ve been called “Rakish“, a “Hedonist” and a “Heathen“

But lets face it, It’s all about the pleasures of the table,

and I enjoy making you sweat……

 -the image of the mental anguish across your brow, illuminated by you computer monitor, -makes the corners of our mouths curl upward into a devilish grin!

As you think to yourself,  IT’S LENT for crying out loud!

How dare Il Corvo Pasta put

Mt Townsend Creamery’s Truffled Fromage Blanc into those beautiful Pansotti!

On today, of all days!……

so tempting, so luxurious, so decadent, so…. impossible to resist!

Look, no one likes a tattletale,

-so we wont tell if you dont, and if that goody-two-shoes conscious of yours wont leave you alone,

-there’s always confession.

Also today:

Linguini, alla Amatriciana!

Fusilli, con il Pepparonatta

Lasagna with Artichoke Béchamel

that is apparently, going so fast I couldn’t get it in focus .

And that…..

Papardelle, with black trumpet mushrooms, leeks and cream

Runner Bean Agnolotti, with celery, mint and sage

Yesterday was Sunday, and although church may not be my particular thing,

-this was close enough for me to do some work with the angels, (even if only with their hair)

Sure, we’ve made capellini before- thin, delicate, yet toothy enough for a nice pesto….

but this, this… is a noodle, so delicate, so fine, it often graces a fine brodo, or,

…is dressed with nothing more than your finest, freshest olive oil.
(maybe a pinch of some controne chilis, too)

It is no wonder why it’s call “Il Capelli Del Angelo” -the Angels Hair

It is a pasta for the love of pasta, beautiful in it’s simplicity.

-with some Maltby Farm Eggs to give it it’s Golden Blonde glow!

well, not quite a day in church, but equally as good for the soul,

-this guy on my old scale has a very familiar pose? I cant quite place it?

Also today:

Runner Bean filled Agnolotti, tossed with celery, sage and mint

Linguini, alla Marinaio

Weather it be called, Fusilli, Trofie, or Busiate

(All depending on the size and region it hails from, ….)

-I worked on some today, just the same,

a little weekend “research” for the Il Corvo menu next week,

as usual, after a few dozen, I started to figure it out.

A really great shape that I’m exciter to add to my repertoire!

It’s always work, work, work around here!

Results are in, and my two harshest critics are pleased! (Pilar and Victoria) …so, keep your eyes peeled for this on the menu you this week!

Todays’ linguini is keeping it Sailor Style!

Fresh, a little spicy, a little briny and full of passion!

(uhm, is that….. a tentacle in your pocket?) 

As a matter of fact, today, you can take your own personal trip to Sicily,

-with the addition of some caponata, and a little Nero D’Avola

(sorry, sailor not included)

Also today:

Gnocchi con I Porri with leek and thyme sauce

Field Pea Ravioli, tossed with house made pancetta and mint.

Some flavors were just meant to go together,

-and some were not.

-we see many variations of this repeating themselves throughout the culinary world.

Pork and legumes are one of those magic combinations that just works every-time,

we must have been born knowing this..

Because somehow, even a child, not even four years old, is preprogrammed to recognize the flavors that work,

and the ones that REALLY DONT.

-this little life lesson was learned last night:

As I was peeling myself a delicious Murcott Mandarin Orange, (one of my favorites) -I tried, as always, to get my daughter to taste one.   Typically, at the wise age of 3 & 10/12′s,  she turns her nose up to them, -but last night, she decided to give it a shot.   And much to her (and my) surprise, she loved it, eating two whole ones before it was just about bed time.

A few minutes latter she had what will be a life changing revelation,

….all on her own.

“Daddy” she says,

“I’m sure now I like oranges, but it makes my toothpaste not taste good(?)”

-Pilar…. my dear… you just learn a lesson that takes some adults and entire lifetime to figure out.

Now if I can just teach her how to chiffonade this mint, I could really put her to work at the shop!

———-

Local field peas, mint, and Vashon-grown house-made Pancetta Cotto

on the other hand, is a match made in heaven

Winter is a tough time for local produce, but I do love the dried legumes, : Nash’s Organic Yellow Field Peas

And some beautiful dry cured Berkshire Pork Belly, via Meredith Molli (thank you)

….and with a quick wave of the magic raviloi wand:

Presto!

Mangiamo!

Also today:

Cavatelli, with chickpeas, lemon, broccoli romanesco, and oregano

Capellini, with cured tuna heart, calabrian chili, parsley and breadcrumbs

It’s not St. Valentines Day without a cheesy love poem, so I wrote you one. 

And it’s also not complete, without devouring some(ones) heart……

Gargarnelle, with “Black Heart” Peposa Ragu

If this doesnt say I love you, I’m otherwise at a loss for words…

Also today,

Capellini, with Cured TUNA HEART, chili, parsley olive oil

Farro Tagliatelli, with tuscan kale pesto.

It being Monday, having sold out of all our pasta on Friday and butchered all day Sunday,

this morning there was no shortage of preparation to be done.

But there was just enough time to find a little inspiration by way of Venice,

a traditional dish of the region, with fluffy whole wheat “Gargati”  tossed in a rich sauce of red-wine braised chicken livers and fresh italian parsley.

-no wonder why Venezia is the city of Love.

Also today:

Farro tagliatelle, with tuscan kale pesto

Capellini, with beechers cheddar “cacio e pepe”

 Agnolotti “Del Plin” or “pinched ravioli” in our native tongue,

What sets Agnolotti apart, is the filling to pasta ratio.

Whereas traditional ravioli have more pasta surface area than filling, lending them beautifully to being tossed in a nice tomato sauce.

Agnolotti hold within them, all the condiment you will need to accompany your pasta.

Merely a tossing of a little browned butter and some herbs bring a completeness the well stuffed pillows of noodle.

-which is why “Burro e Salvia” (butter and sage) is a customary dressing

-Especially, when you’ve filled them with Roasted Delicata Squash!

( let’s face it, we all know I love the fall flavors, Im just trying to hang on to a few strands of my favorite food season before we are all flush with lust of spring)

Also today:

Mafaldine, in Spicy Sausage Ragu

Cavatelli, alla Pepperonatta.