Category Archives: Uncategorized

Rigatoni al “Marinaio”

Sometimes I take a bite of pasta and think to myself:

“Wow, _______ is really THE most satisfying pasta shape!

It’s got to be in my top 5 favorite pasta shapes!

The tooth, the texture, the way it captures the sauce….. it’s just a perfect example of Italian pasta.”

Then I realize:

I kinda feel that way about whatever well prepared bowl of pasta happens to be directly in front of me.

So today it’s Rigatoni.

-and all the aforementioned accolades describe it perfectly.

Rigatoni fish

tossed in a lightly spicy, clam and tomato “Salse Marinaio”

Also today:

Pappardelle, Alla Bolognese

Pasta Misti, with fresh asparagus and chickpea sauce


Golden Maltagliatti, e Cavofiore!

Maltagliatti, or “poorly cut” pasta

is typically comprised of the scraps left over from making ravioli, tortellini, or the unused sheets from making lasagne. the only problem is,….

to make enough Maltagliatti for service at Il Corvo, we would have to make 100 killos of ravioli, and seriously, wouldn’t you just rather eat the ravioli?

But there is something quite pleasant about eating the misshapen, haphazardly cut pieces of flat pasta. So we purposefully-poorly cut the pasta.

The question I pose to you is….

If we cut it that way on purpose, and its delicious….

can you still call it “poorly” cut?

And if we toss it with Cauliflower, Saffron and Spring Onions, what say you then?

Maltagliatta cavo

other than,

“mmmmmmm”

Also today,

Pappardelle, alla Bolognese

Tagliatelle, in a “Double-Happiness Asparagus” sauce


Cavatelli, circa 1920

Dusted off the old 1920′s Cavatelli crank today…

cavatelli crank

Tossed with a chickpea sauce and fresh local asparagus!

cava Asp Ceci

Malto Rustico!

Also today:

Tagliatelle, alla Vongole

Whole Grain Tagliarini, with fresh sorrel and roasted garlic sauce


Wild Leek Pasta and Aglio Stracotto!

It’s Monday.

 Like me, you probably had a big weekend and were really not looking forward to work today.

You’d probably prefer to keep conversations to a minimum, talk to almost no one, and just sit alone at your desk, napping behind your prescription sunglasses. (that you were force to wear because your regular glasses were conveniently mis-placed)

Well, this might help, it will not only keep your annoying co-workers from talking to you for very long,

- it’s also great defense for Vampires as well.

Wild Spring Leek (A.K.A ramps) Spaghettini, with slow braised garlic sauce

Ramp Spag

Also today:

Tagliarini, with mushroom and thyme cream sauce

Taliatelle, alla Bolognese


Garganelli, With Spring Garlic and Asparagus Cream!

A little Garganelli for today’s menu

Garganelli

Getting served with a spring garlic-asparagus cream.

also today:

Lasagne alla bolognese

Spaghettini, with fresh sorrel and radish top pesto


La Spaghetti Integralé!

Integralé (IT),  in·te·gral (ENG)

[in-ti-gruhl, in-teg-ruhl] ,adjective : of, pertaining to, or belonging as a part of the whole.

Spaghetti Integralé

Health experts advise everyone that grains are a healthy necessity in every diet, and that it’s important to eat at least half our grains as “whole grains.”  Moreover, whole grains have some valuable antioxidants not found in fruits and vegetables, as well as B vitamins, vitamin E, magnesium, iron and fiber.  The medical evidence is clear that whole grains reduce risks of heart disease, stroke, cancer, diabetes and obesity. Few foods can offer such diverse benefits.  People who eat whole grains regularly have a lower risk of obesity, as measured by their body mass index and waist-to-hip ratios. They also have lower cholesterol levels.  -the doctors of the internets

————–

Those are some very good reasons to incorporate more whole grains into your daily lunch routine.

Here’s a couple of more important reasons:

 It tastes good,

it has a more interesting texture,

…..And when our Spaghetti Integralé, made with whole wheat, whole grain durum and spelt flour, gets tossed with a Sorrel Pesto, who could resist?

Sorrel pesto integrale

Also today:

Conchiglie, alla Bolognese

Tagliarini, with Puttanasca!


Walla Walla Sweets!

Walls Walla sweet onions, and fresh spring garlic need very little dressing-up to shine,

but we went ahead and threw in some black truffles shavings anyway,  just for good measure….

Safety first!

Hand cranked Malloreddus doesn’t hurt either…

Onion

Also today:

Pappardelle, alla Bolognese

Spaghettini, with a spicy clam-tomato sauce


Shhh, don’t tell anyone …….there’s Gnocchi

Gnocchi is possibly our most requested pasta at Il Corvo…

Gnocchi

But we hardly ever make them.

It’s not because I derive joy from the act of depriving you of these pillowy little dumplings, (well, …I kinda do)

-but more so, it’s that no matter how much we make, how many hundreds we roll out,

…we NEVER have enough!

———–

We just finished rolling out a 10 kilogram batch, thats 22 pounds in your inferior ” ‘Merican Standard Measurement” system, or about 70 orders in “IL Corvo Bowls”, and somewhere in the neighborhood of 3400 individual gnocchi,  which might lasts as long as 70 minutes here during lunch service.

then I’ll spend the next 170 minutes explaining that we ran out….

-especially when its tossed with a delicious parsnip sauce!

Gnocchi con Pastinaca

Gnocchi parsnip

So like I said…

Shhhhhh….DON”T .  TELL.   ANYONE!

Also delicious today:

Pappardelle, Alla Amatriciana

Spaghettini, with boquerones, anchovies, chili, garlic and breadcrumbs


Cavatelli in Radicchio Agrodolce

Sweet and sour Cavatelli today!

Radicchio, golden raisins, caramelized onions and balsamic vinegar give this dish just the right balance of sweet,

salty and bitter
Cavatelli Agrodolce

Also today,

Tagliatelle, Alla Bolognese

Squid ink Spaghettini, with salsa verde


Mowing the grass and weeds.

You’ve got some light gardening chores to get done….

First, pluck all this Basil Gramigne  or “Little Weeds” that have infested the Il Corvo pasta-garden.

Basil Gramigne

Then chop down all the grassy asparagus and prepare an nice, light asparagas-lemon cream sauce with them.

———–

Oh, wait, Iv’e already done those chores,

-so go ahead and just nap at your desk until lunch,

-take an extended lunch hour,

-at lunch, call the boss and tell her or him that you’d really appreciate the opportunity to leave a little early today and beat the Friday traffic,

-make up something about an obligatory kids sporting activity tonight,

-and call it a day.

Enjoy your weekend!

Gramigne asparagus

Also today:

Pasta Misti, Alla Bolognese

Tagliatelle, in Salse Siciliana


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