Roasted Parsnip and Cauliflower Lasagne With Kale and Tomato

A brief announcement before we get into today’s lunch menu. What are you doing Saturday night? What, you already have plans? Can I respectively request you cancel them and head to Juicebox for dinner? Mike is cooking a multiple course Sicilian feast that includes wine, tax, and tip for $90.

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The Menu:

I. Insalata di olive schiacciate—crushed castelvetrano olives. celery. fennel. mint. currants.

II. rockfish crudo—raw rockfish. chili oil. fresh parsley. pickled orange zest.

III. “Spaghetti” di melanzana e salse verde—spaghetti-cut eggplant. sicilian anchovies. capers. parsley. mint. meyer lemon. calabrian chili.

IV. Sorbetto di finocchiona—wild fennel sorbet. sesame brittle.

And, FYI, it’s a pescetarian dinner and it can be made gluten-free.

On a personal note, it’s Jameson Fink and today is my last Friday guest blogging at Il Corvo. Have I lost my mind? (Debatable.) Actually, I am excited to announce that I’ve accepted a job as a Contributing Editor at Grape Collective. I’ll be writing about wine full-time (great!) and eating cold cereal Friday mornings instead of Il Corvo Pasta (sadness). To start, on the site you’ll find my answer to this question: If I’m on a desert island and can have five bottles of wine (gently, with parachutes) all under $50 dropped from a plane, what would I choose?

I’d like to thank Mike and everybody here at Il Corvo. Obviously it’s beyond a pleasure to get have lunch breakfast here every Friday, but it’s the camaraderie and goodwill among the staff that really makes my every weekend start off in a most awesome manner. The combination of laughter, hard work,  and great cooking (plus coffee) shows up in every fantastic plate of pasta that comes to your table.

Now, to lunch:

  • Roasted Parsnip and Cauliflower Lasagne With Kale and Tomato (pictured)
  • Gigli with Housemade Pancetta, Wild Oregon Yellowfoot Mushrooms, Lemon, and Cream
  • Pasta Misti alla Bolognese