Spring Pesto and Perciatelli!

a little melange of of spring treats in this pesto today….

Spring garlic, nettles, mint, basil, and parsley

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also today:

Pappardelle, alla Bolognese

Torchietta, with house made Pancetta, Dandelion Greens and tomato


Bucatini, Fiore, Casarecce…

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Today’s Menu:

Fiore, with spring garlic cream sauce

Casarecce, red wine-braised beef with taggiasca olives

Bucatini, with house made pancetta and dandelion greens


Cavatelli, Boquerones, Olives, and Sunshine

Spanish marinated white anchovies, Castelvetrano olives, chilies, and the fresh crunch of celery…..

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Put on your sunglasses, let us pour you a glass of white wine, and pretend you are in Malta.

also today:

Pappardelle, alla Bolognese

Cavatappi, with chickpeas, sage and tomato.


Mafalda, with Cauliflower pearls, Anchovies and Chilies

It’s like a textural and adventure for your mouth!

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Also today:

Pappardelle, alla Bolognese

Gigli, with artichokes and asparagus-spring garlic velouté


Percatelli, alla Siciliana!

Spicy Calabrian chilies, Sicilian cured anchovies, toasted garlic and Sicilian tomato conserva.

a perfect spring outfit for this Percatelli.

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Also today,

Pappardelle, alla Bolognese

Ditali, with asparagus, lemon, and spring alliums


Ring, Ring….. Pasta calling..

Calamaretti, rings of pasta shaped to resemble ringlets of squid a.k.a. calamari

……tossed with rings of Calamari, taggiasca olives, and pomodoro.

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also today:

Pappardelle, alla Bolognese

Nettle Tagliatelle, with spring garlic,spring onions, chilies, oil and parmesan


No Really…”Bone Broth” is a thing.

Sure, sure…. maybe the idea of boiling joints and bones of animals, clarifying the liquid, seasoning it and serving it as a delicious restorative elixir has bean around since the middle ages…..

And maybe, ever since the birth of the classic french “Brigade de Cuisine” system -developed by Auguste Escoffier in the 1800’s, it is the very first thing any young kitchen intern is actually allowed to make a contribution to…

– by means of all his poorly cut and mis-shapen carrots, celery and onions, or being exiled to a corner of the kitchen to scrape bones, due to some earlier wrong doing..

..And so what if this stuff has been served by MILLIONS of chefs, street vendors, moms, dads, grandmas, and grandpas as a stand alone dish, or, the main component to soups, sauces…..chicken an dumplings?

Do you know what all those people didn’t have?

REBRANDING.   

So now you can get on the “boning train” an start slurping up this delicious, restorative, featured as the main ingredient in ALL the new fad diets, and totally impossible to make at home….

bone broth. 

Previously know as Consommé, or “Brodo”  in Italian…

Capellini, in Brodo di Pulcino

(bone broth made from spring chickens, with noodles)

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…maybe all you bone broth enthusiasts can start a club?

– you can call yourselves “boners”

Happy April Foods. – the jokes on you.

Also today:

Pappardelle, alla Bolognese (contains bone broth)

Rigatoni, with nettle cream (no bone broth)


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