Cascara is the dried skin of the coffee cherry, it has a fragrant and savory aroma, with notes of dark fruit, tobacco and black tea……
and when added to a blend of semolina and wheat fours, it happens to make a fantastic pasta! (That sort of tastes like beef stroganoff)
And on the lighter side,
Tubettini, with snap-peas, preserved lemon, toasted pine nuts and almonds and brown butter!
Spicy surf and turf! With Squid ink and Semolina pasta!
And Gigli, with cherry tomatoes, arugula, spring onions, and butter
with wild nettle béchamel, asparagus and tomato
Fusilli, with boquerones, anchovy, garlic, chilies and dandelion greens
Pasta Misti, with wild nettle cream sauce!
Conchiglie, with house-made pancetta, green garlic, and pickled peperoncinis
Casarecce, with Braised chicken, artichokes and olives
Tossed with Cresti Di Gallo pasta (cock’s comb shaped) of course!
And Cavatelli with snap-peas and basil-mint pesto
Fiore, with turnips, thyme and buttermilk sauce.
Baked Mafalda, with asparagus béchamel, pomodoro sauce and greens
(it’s like if you had a birthday cake made of pasta)