Author Archives: mikeeaston

About mikeeaston

A Chef, Pastiao, Distiller, Butcher, Baker -not a Candle Stick Maker

Getting your greens!

The thing I like most about the ideals of Tuscan “Cucina Povera” or peasant cooking is that nothing is waisted.

Every bone is scraped clean, boiled and often boiled again.

Every fruit is harvested, no matter how steep the incline of the grove.

And everything edible that comes up out of the ground, no matter how bitter or woody, finds its way onto the dinner plate.

with often surprising results…

So next time you come back from the garden, or grocery and instinctive lop off the tops of your beets or turnips,

think about the meal you could create with it, rather than tossing it into the compost bin.

Casarecce, with turnips, turnip greens and pancetta.

turnip greens

Torchietti, with red beet greens and sweet corn

Percatelli, alla Siciliana

Scallopini, or “Patty Pan” Squash

looking more like little flying saucers….

Patty Pan

….tossed with blistered cherry tomatoes, fresh oregano and Maccheroni

Also today:

Squid Ink Gigli, with spicy clam sauce

Pappardelle, alla bolognese

Cresti Di Gallo, with Beet and Turnip Greens.

On the menu today:

Crest di Gallo, with beet and turnip greens, and tomato

Cresti chard

Also today:

Tagliatelle, alla Vongole

Casarecce, with pork and duck ragu.

Duck! ….Sausage!

For those of you who missed Burning Beast this past weekend,

fear not.  We did, indeed, get a little overzealous on our sausage production.

And you will get to reap the benefits!

Smoked Duck (and pork) Sausage Ragu, with Rigatoni

(smoked over an actual campfire!)


Also today:

Conchiglie, with zucchini, corn and cherry tomatoes

Spaghetti, Cacio e Pepe

Fiore, With Basil-Pinenut-Pumpkin Seed Pesto!

A vision of summer-ness!


Also today:

Baked Mafalda, with house made Mascarpone, Rainbow Chard, Zucchini, tomato and Sweet Corn

Pappardelle, allla Bolognese

Black Pepper Spaghettini, with fresh garlic and toasted sage.

Pick a Peck of Pepper Pasta…….Black pepper spag

Also today:

Pappardelle, allam bolognese

Casarecce, with pomodoro with rainbow.

So Close You Can Almost Taste It!

For those of you who don’t know….

Our Roman Style pizzeria, “Pizzeria Gabbiano” is (fingers crossed, knock on wood, ext..) just a few weeks away from getting ready to open.

-Here’s a few teaser shots from a recent “research” session …….

Pizza testing

So close YOU can almost taste it, ….we already can

Pizza 1on the Corvo Menu today:

Percatelli, Con Aglio Stracotto

Riatoni, with a spicy salami and pancetta sauce

Fusilli, with sicilian cherry tomatoes, vino bianco and local red chard.

Pappardelle with Pancetta, Turnips and Turnip Greens

Fresh Papardelle, house cured pancetta, and turnips and greens pulled fresh from our cook’s garden yesterday!

Does it get any more local than that?

Papardelle with turnip

Also today:

Maccheroni, al’ Arrabbiata

Squid Ink Gigli, in Salse Verde

Basil Bucatini with Sun-Dried Tomatoes And Ricotta!

Happy Friday!

Get your Tricolore on!

Basil Buc


Also today:

Pappardelle, alla bolognese

Gnocchi, with basil-mint-parsley pesto

…..With a Cherry On Top

Local heirloom tomatoes are still at least a month away, but these sweet little beauties are ready to go!

Rigatoni with sweet cherry tomato sauce!

Cherry Tomato Rig

Also today:

Pappardelle, alla Bolognese

Fusilli, Clams, Capers, Chili and tomato


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