Eat The Lion’s Tooth…

Dente Di Leone,

An Italian green in the chicory family, with the characteristic bright, bitter flavors.  Chicories have always been known for their numerous health benefits, such as a digestive aid, helping fight inflammation and high blood pressure, and contributing to the over-all health of your liver and kidneys…

But I’m no doctor, I just think they taste good

(and look beautiful too)

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If you say the name Dente Di Leone quickly, you can hear where the english name for it “Dandelion” came from-

 and, when pared with the robust flavors of anchovies, garlic and red pepper flakes…

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you’ve basically got a bowl of virility

Also today:

Pappardelle, alla Bolognese

Fusilli, with watercress-parsley-almond pesto


Gnocchi, with Brown Butter and Sage!

Embrace the classic….

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Also today:

Percatelli, with watercress-parsley-almond pesto (in honor of the holiday)

Pappardelle, alla Bolognese


Maccheroni, Asparagus and House-made Buttermilk!

IMG_4238….With a little garlic and lemon zest thrown in for good measure….

IMG_4240Also today:

Pappardelle, alla Bolognese

Mafalda Integrale, with rainbow chard, Mama Lil’s peppers, and tomato


Cresti de Gallo, alla Puttanesca!

Cock’s Combs with a spicy clam Puttanesca today!

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Also today:

Pappardelle, alla Bolognese

Percatelli, with green garlic, castelfranco treviso, garlic oil, and breadcrumbs.


Spring is in the air….

And Tagliatelle with fresh green-garlic pesto is afoot..

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So you won’t have to worry about vampires today….

Also today:

Pappardelle, alla Bolognese

Whole Grain Mezzo Maniche, with white beans, pancetta and chard


Wild Black Trumpet Mushrooms and Casarecce….

I assure you….

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There is going to be some type of delicious dish made from these two ingredients on the menu today,

-that may or may not include one or more of the following:

garlic, chilies, shallots, butter, spring onions, love, random allergens, and parmesan.

-dine at your own risk.

Also on the menu today:

Gnocchi, with red pepper flakes, butter and tomato

Pappardelle alla Bolognese.


Cavatappi with Spring Onions and Cream!

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Also today:

Cavatelli, with fresh Asparagus, preserved lemon, garlic, shallots and butter.

Pappardelle, alla Bolognese


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