Author Archives: mikeeaston

About mikeeaston

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

Mafalda Nero, in Salse Veneto

Squid ink Pasta, with a spicy sauce of Calabrian chilies, caramelized onion and anchovy.

It tastes like the sea     ……if the sea was really spicy …..and filled with caramelized onions.

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Also today:

Ditali, with pickled goat horn peppers, broccoli rapini, and pomodoro

Pappardelle, alla Bolognese


Percatelli Integrale, with Prosciutto, Chilies and Brussels Sprouts

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Also Today:

Pappardelle, alla Bolognese

Fiore, with garlic-leek  cream sauce.


How I do the Gnocchi…

First,

Roll them out about as round as your ring finger…

IMG_4216 Then cut the tender dough into little “pillows”……..IMG_4217 Dust them with flour so they don’t stick together….IMG_4218

Now go ahead and do that with the remaining 17.5 kilos (37 1/2 pounds) of dough you have left….. before 11.

But it’s all worth it….

So you get to show up and order this~

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Also today:

Pappardelle, alla Bolognese

Tagliarini, alla Siciliana (capers, anchovy, Calabrian chilies, Sicilian tomato conserva, toasted garlic)


Fusilli, con Ribollita.

Braised pork shank, panchetta, corona beans and braised kale….

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Because just because it’s sunny outside, doesn’t mean you don’t need a belly full of warmth.
Also today:

Spaghetti, with a roasted garlic and celeriac cream sauce

Fiore, brussels sprouts, chilies, garlic lemon and parsley


Tagliatelle with Arugula-Parsley Pesto!

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Also,

Pappardelle, alla Bolognese

Lasagna Bianca, porcini pasta, root Vegetable

Pasta Mista, with house made pancetta, kale, corona beans and pomodoro.


Beans, Grains and Greens.

Whole Grain Fusilli bathed in

Italian Corona Gigante beans and rainbow chard , braised in garlic and tomato.

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Comforting, hearty and ultimately satisfying.

Also today:

Papparelle, alla Bolognese

Lumache, with anchovies, caramelized onion and broccoli Romanesco..


Forgot about Bolognese?

It seems that as a staple on our menu….

Pappardelle alla Bolognese, 

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is often mentioned, but never photographed……

until today.

Also today:

Percatelli, alla Carbonara

Cresti di Gallo, with rainbow chard, chilies and pomodoro.


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