DOCSLIB.ORG

Tartufi & Funghi

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Tartufi & Funghi TARTUFI & FUNGHI ANTIPASTI PASTA CARNE E PESCE A RUFFLE OP-UP ESTAURANT T ANZO Uovo in Camicia Pasta e Fagioli Pollo dalla Brace alla Padella Merluzzo con Patate Poached Red Gate Grocer Egg 1 Gigli Pasta, Beans, Parmigiano Reggiano DOP Rotisserie Sasso Chicken, Cannellini Bean Pan Roasted Black Cod, Mashed Mountain Sweet Crostini di Acciughe e Burro & Extra Virgin Olive Oil 21 & Potato Stew 25 Berry Potatoes, Roasted Mushrooms & Spinach 32 Semolina Crostini, White Truffle Butter Spaghetti alla Chitarra con Acciughe e Zucca Costata di Vitello Bistecca del Macellaio & Sicilian Anchovy 11 Housemade Spaghetti, Sicilian Anchovy, Bone-in Veal Loin with Pan Roasted Grilled Flat Iron Steak, Arugula, Grana Padano, Carne Cruda di Manzo Black Truffle Butter & Winter Squash 27 Mushrooms, Spinach & Walnut Villa Manadori Aceto Balsamico, Extra Virgin Cream Sauce 39 Olive Oil & Sea Salt 29 Arcadian Pastures Raw Beef Top Round, Pappardelle al Ragù di Manzo 5g TARTUFO TARTUFO Extra Virgin Olive Oil, Sea Salt, Whipped Arcadian Pastures Beef Shoulder Ragù Arrosto di Manzo e Polenta Farro e Funghi SUPPLEMENT AL TAVOLO Bagna Cauda & Mediterraneo Bread 17 & Caciocavallo 29 Slow Cooked Diamond Creek Ranch Short Toasted Farro "Risotto" & Wild Mushrooms 25 Rib, Barbaresco Vinaigrette, Wild Hive Polenta Add Fresh Shaved Truffles to Any Dish Purchase Whole Truffles for Your Table Ribollita della Nonna Maltagliati al Ragù di Porcini & White Truffle Butter 36 Black Winter Truffles:$25 Black Winter Truffles:$5 /gram Tuscan Bread Soup, Cannellini Beans Porcini Mushroom Ragù, Thyme White Truffles d'Alba:$70 White Truffles d'Alba:$12 /gram (minimum of 15g) & Tucan Kale 14 & Grana Padano DOP 27 Porcini means piggy in Italian, and the name fits: these Piemontese Rucola Selvatica mushrooms' rich, nutty taste adds a meaty flavor to any dish. NOSE TO TAIL Urbani Truffles will be shaved tableside Baby Arugula, Shaved Parmigiano Reggiano DOP Gnocchi We receive one whole pig and one whole cow every week from our producers. Cuts and & Villa Manodori Aceto Balsamico 15 Housemade Potato Gnocchi & Three Ages preparations change every night, based on availability and our Chef’s daily inspiration. Carpaccio di Manzo of Parmigiano Reggiano DOP 25 Please ask your server about tonight’s selection. Arcadian Pastures Beef, Roasted Sunchokes, Tagliatelle al Ragù Bianco LITTLE KNOWN FACTS ABOUT ITALIAN TRUFFLES Walnut Pesto, Extra Virgin Olive Oil & Sea Salt 17 White Ragù of Arcadian Pastures Beef & Raven Vitello Tonnato and Boar Whey Fed Pork & White Truffle Butter 35 Pig Pig Pig 35 Cow Cow Cow 42 Revered as culinary gold, truffles are Arcadian Pastures Strip Loin, Traditional Tuna Piemonte Regions of tubers that only grow underground in Vesuvio Di Gragnano Pork | Raven and Boar, Columbia County, NY Beef | Arcadian Pastures, Sloansvillle, NY Italy where Sauce, Tokyo Turnips, & Crispy Capers 18 the wild during a few months per year. Vesuvio Pasta with Sweet Italian Sausage Ragù Raven and Boar is a family-owned farm where heritage Arcadian Pastures is a heritage farm owned by Laurent truffles can Mozzarella & Broccoli Rabe Pesto 26 breed pigs are raised on open pasture and fed whey-soaked and Debra Danthine located just off a winding road in be found grains, grass, fruits and vegetables, and naturally foraged the hills of Sloansville. Their beef is pasture-raised and Housemade Mozzarella, Brown Butter, Rye roots and acorns. non-GMO, the highest quality. Alba Marche Spaghetti Cacio e Pepe Toscana Croutons & Braised Woodear Mushrooms 17 White Truffle (Tuber Magnatum Pico) Abruzzi Spaghetti with Black Pepper, Caciocavallo Umbria Burrata e Tartufo Nero & Pecorino Romano 25 Season: September 1 – December 31 Molise Flavor profile: Pungent with notes of shallot Liuzzi Angeloni Burrata & Black Truffle Agnolotti del Plin White truffles aremost famously found in the forests of the Lazio Vinaigrette 19 FROM THE BUTCHER ROOM Braised Arcadian Pastures Beef & Raven and Boar Piemontese township of Alba. Grilled and served simply with extra virgin olive oil Insalata di Stagione Pork Filled Pasta & Sugo d’Arrosto 27 An iconic dish from Piemonte, Agnolotti del Plin gets its name from Roasted Celery Root, Pear, Mushroom FOR ONE FOR TWO & Hazelnut Vinaigrette 16 the regional dialect for “pinch,” which is how the pasta is made. Experience the flavors of Piemonte by adding fresh truffles to this dish. Bone-In New York Strip 28-Day Dry Aged Tomahawk Black Winter Truffle (Tuber Melanosporum Vitt) 20oz Steak from Diamond Creek 40oz Diamond Creek Ranch Dry Aged Ribeye 145 Season: November 15 – February 28 Truffles grow in areas with cool winters, damply warm springs AIR, SALT & TIME Flavor profile: Earthy and robust and hot summers.Ideal soils are well-drained and porous. PROSCIUTTO | Ranch 58 Bistecca alla Fiorentina Wagyu Skirt Steak Diamond Creek Ranch 40oz Porterhouse, Tuscan ABOUT URBANI TRUFFLES ITALIA HOUSEMADE 8oz Steak from Snake River Farm 39 Olive Oil & Herbs 145 Founded in 1850 in Umbria, Urbani is led by brothers Paolo and Bruno Urbani, direct descendants of the company Prosciutto San Daniele DOP Prosciutto Cotto founders. Il Re del Tartufo or the King of Truffles, Urbani is unrivaled in distribution of the admired tuber and is trusted with DOK Dall’Ava | 36 Months | sweet, delicate 16 Raven & Boar | Cooked Ham | robust, buttery 16 Our prime cuts of beef are sourced from Diamond Creek Ranch more than 70% of European fresh truffle sales―and this season, they have arrived at Eataly NYC. STEAK | Diamond Creek Ranch, KS | in Kansas, where the USDA Prime Black Angus cattle are raised on pastures without antibiotics, added Prosciutto di Parma DOP Porchetta hormones, or artificial ingredients. Tanara Giancarlo | 24 Months | sweet, savory, Raven & Boar | Belly & Loin | slow cooked for 48h 16 balanced 12 Testa Calabrese CHEF MICHAEL WHITE of Altramarea Group Prosciutto Toscano DOP Invincible Summer Farms Wild Fennel Pollen, Dried Piacenti | 16 Months | savory, peppery, robust 12 Calabrian Peppers, Toasted Ciabatta & Pig's Face 15 CONTORNI Tortellini in Brodo* Housemade Tigelle Traditional Meat-Filled Ravioli with La Quercia Tamworth Prosciutto in a Rich Chicken Broth 22 USA 5 *A portion of the proceeds from this dish are donated to Citymeals on Wheels, who provide a continuous lifeline of nourishing American Acorn Fed Prosciutto Ancient Italian Flatbread Mixed Mushrooms & White Truffle Butter 18 Roasted Brussels Sprouts 9 meals and vital companionship to New York City’s homebound elderly. Find out more about the program at EATALY.COM. La Quercia, Iowa | 24 months | sweet, savory, nutty 22 HOUSEMADE MOZZARELLA +10 Polenta & Parmigiano Reggiano DOP 10 Olive Oil Smashed Potatoes 9 While vermouth was traditionally used for medicinal purposes, its true VERMOUTH COCKTAILS claim to fame is as an aperitif and key ingredient to many classic cocktails. Negroni Bianco Boulevardier SIGNATURE COCKTAILS VINI BY THE GLASS Bulldog Gin, Alessio Vermouth Bianco, “House Secret,” Martelletti Vermouth Rosso, Bulleit Bourbon, Campari 16 La Vacanza Orange Bitters 15 Rum Speziato SPUMANTI Passion Fruit, St. Germaine Elderflower Liqueur, Prosecco 14 Rum Manhattan Flor de Caña Rum, Ancho Reyes Chili Liqueur, Cardamom Simple, Prosecco 'Bollicine' Serafini & Vidotto NV, Veneto 13 Delizia di Morlacco Carpano Antica Formula Vermouth Rosso, Ron Zacapa, Carlo Alberto Riserva Vermouth, Lime 16 Trento Brut Ferrari NV, Trentino Alto Adige 16 Angostura Bitters 16 Neversink Gin, Luxardo Sangue di Morlacco Cherry Liqueur, Montanaro Spritz Vermouth Franciacorta Rose Brut 'Flamingo' Lombardia derives from the word Flor Prosecco, Lemon 15 Monte Rossa NV, 22 Americano Montanaro Vermouth di Torino Bianco, Montanaro Bitter, Chardonnay, Pinot Nero “wormwood”, and is inherited Manzo Mule Rovero Vermouth di Torino Rosso, Campari, Soda Water 14 Saffron, Flor Prosecco 15 from earlier Hungarian and Makers Mark Bourbon, Lemon, Ginger, Honey, Lurisia Rosmarino Martini Caballito German wormwood- Chinotto Italian Soda, Cherries 16 Tito's Vodka, Borgogno Vermouth Bianco, Rosemary Simple, Del Professore Vermouth di Torino Rosso, Bacardi Lite Rum, infused wines. BIANCHI Lemon 15 Mint, Lime 15 Baci di Notte (served hot) Gavi Fontanafredda 2016, Piemonte 13 Disaramo Amaretto, St. Elizabeth Allspice Dram, Lemon, Honey, Ginger 16 Caffè Negroni Lady Nuvolari Pinot Grigio Le Vigne di Zamò 2016, Friuli Venezia Giulia 14 The Colucci Greenhook Gin, Campari, Borghetti Espresso Liqueur, Nocello Borgogno Vermouth Bianco, “House Secret”, Rose, Lemon 15 Falanghina ‘Caldera’ Bellus 2016, Campania 15 Walnut, Orange Bitters 16 Hendrick's Gin, Muddled Cucumber, Nardini Acqua di Cedro, Lime 15 Sangue Vecchio Riesling 'Era Ora' Borgogno 2015, Piemonte 17 Herradura Reposado Tequila, Luxardo Cherry, Solerno ‘Vespa Bianco’ Bastianich 2014, Friuli Venezia Giulia 18 "È SEMPRE L’ORA DEL VERMOUTH" − "It’s always Vermouth Hour" (Italian Proverb) Blood Orange, Grapefruit, Campari, Salt 16 Chardonnay, Sauvignon, Picolit Arneis 'Arnus' Santa Vittoria 2014, Piemonte 22 L'Afrodisiaco An aromatized, fortified wine flavored with various ON THE SPLASH Bulleit Rye, Varnelli Amaro dell’Erborista, Clove, Star Anise, VERMOUTH botanicals, roots, barks, flowers, seeds, herbs, and spices. NEAT ROCKS OF SODA Cinnamon, White Truffle Sugar Rim 19 ROSATI Refosco Bastianich 2016, Friuli Venezia Giulia 13 ROSSI BIANCHI USA Nebbiolo ‘Rosa Vittoria’ Castello di Santa Vittoria NV, Piemonte 14 Casa Martelletti Classico Mauro Vergano (WESTERN/NON-TRADITIONAL) BIRRA Vanilla, Orange, Rhubarb 9 Thyme, Marjoram,
Load more

Recommended publications
  • DIE PASTA UND DAS LEBEN Von Guido, Luca Und Paolo Bariila
    DIE PASTA UND DAS LEBEN von Guido, Luca und Paolo Bariila 10 ACADEMIA BARILLA-WELTBOTSCHAFTER DER ITALIENISCHEN KÜCHE von Gianluigi Zenti 12 MEHR PASTA, BITTE von Massimo Bottura 14 ACH, PASTA! von Scott Conant 16 EINE KLEINE GESCHICHTE DER PASTA - DIE URSPRÜNGE 18 DIE KUNST DER PASTAHERSTELLUNG 28 PASTA AUS HARTWEIZENGRIESS 40 Bavette alla trasteverina (Bavette Trasteverer Art) 42 Bavette con catalogna e pate di olive (Bavette mit Endivien und Olivenpaste) 44 Bucatini al pecorino e pomodori (Bucatini nriit Pecorino und Tomaten) 46 Bucatini all'amatriciana (Bucatini mit Amatriciana-Sauce) 48 Bucatini alla Caruso (Bucatini ä la Caruso) 50 Bucatini alla domenicana (Bucatini mit Pilzen) 52 Bucatini alla marinara (Bucatini nach Fischerart) 54 Bucatini con mollica di pane (Panierte Bucatini) 56 Calamari con cozze e vongole (Calamari mit Miesmuscheln und Venusmuscheln) 58 Casarecce siciliane con finocchi, carote e cipolle (Sizilianische Casarecce mit geschmortem Fenchel, Möhren und Frühlingszwiebeln) 60 Castellane con calamaretti (Castellane mit Baby-Tintenfisch) 62 Cavatelli con pomodoro e ricotta marzotica (Cavatelli mit Tomaten und Ricotta marzotica) 64 Cellentani al sugo di verdure (Cellentani mit Gemüsesauce) 66 Cellentani al tonno (Cellentani mit Thunfisch) 68 Ditali con zucchine e ricotta (Ditali mit Zucchini und Ricotta) 70 Eliche bottarga, aglio e peperoncino (Eliche mit Fischrogen, Knoblauch und Chili) 71 Farfalle fantasia (Farfalle mit Prosciutto und Oliven) 72 Farfalle con capperi, tonno e menta (Farfalle mit Kapern, Thunfisch und
    [Show full text]
  • Ricettario Alta Redditività. Bontà Dalla Resa Eccezionale. Scegliere La Qualità Demetra Conviene Sempre
    RICETTARIO ALTA REDDITIVITÀ. BONTÀ DALLA RESA ECCEZIONALE. SCEGLIERE LA QUALITÀ DEMETRA CONVIENE SEMPRE: 01 02 03 04 Perché la nostra Perché i prodotti Perché packaging PERCHÈ LA SELEZIONE selezione delle “ricettati” innovativi DELLE MATERIE PRIME, materie prime, dai nostri chef “salva freschezza” I PRODOTTI RICETTATI garantisce professionisti, permettono di E PACKAGING l’annullamento consentono massimizzare INNOVATIVI degli scarti nella di ottimizzare la resa. GARANTISCONO UN preparazione delle i vostri processi FOOD COST portate del menu. di lavoro in cucina. AD ALTA REDDITIVITÀ. LE PROPOSTE DEL MENU AD “ALTA REDDITIVITA’” VI CONSENTONO In ogni ricetta presentata DI REALIZZARE PROPOSTE ECCELLENTI PER I VOSTRI CLIENTI, viene segnalato MANTENENDO AL TOP IL VOSTRO GUADAGNO. il food cost a porzione, calcolato sulla base Macellerie e Gastronomie | Bar e Locali di tendenza del costo medio A chi Panetterie e Take Away | Mense | Ristoranti e trattorie | Pizzerie di mercato degli ci rivolgiamo: Hotel con Ristorante | Pub ed Enoteche ingredienti impiegati. DEMETRA: I numeri di Demetra: UNA STORIA DI GUSTO. 2 Le unità produttive ubicate Fondata nel 1986 da due imprenditori valtellinesi, tuttora tra Talamona e Morbegno (So) presenti in azienda, Demetra srl produce e commercializza in tutto il mondo le proprie specialità alimentari. 30.000 La gamma di prodotti, nata da una perfetta sintesi I metri quadri occupati dagli stabilimenti tra la tradizione gastronomica italiana e la cucina moderna, si è sviluppata e arricchita fino ad arrivare 65 a oltre 500 innovative specialità destinate a tutti Gli addetti impiegati nelle due unità produttive gli operatori della ristorazione moderna. 5.000 Passione, ricerca dell’eccellenza, miglioramento continuo Le tonnellate di soli vegetali e funghi e serietà lungo tutta la filiera, sono i valori che ogni processate nell’ultimo anno giorno, dal primo giorno, guidano Demetra.
    [Show full text]
  • GOURMET LINE Campania
    GOURMET LINE THE CHEESES FOR EACH REGION Campania BUFFALO MOZZARELLA We have two types of mozzarella produced by two cheese factories located in the province of Salerno at the Gates of the National Park of Cilento and Vallo di Diano, in the valley at the confluence of the Alento river with the stream Selva of Saints. This area was declared not at risk dioxin. It is a mozzarella produced with pasteurized milk which has a longer maturity (21 days from the date of production), and another mozzarella produced from raw milk which has a shorter deadline (10 days from date of manufacture). Buffalo Mozzarella Bocconcini di bufala morsels of Buffalo Mozzarella) Size : gr 100/125/250 Size : gr50 Buffalo Cherries Aversana Smoked Mozzarella / nature Size : gr 25 Size : 500 g Buffalo "Treccia" (Plaited Mozzarella) Buffalo "Treccione" (Big Plaited Pozzarella) Size : gr 250/500 Sixe : kg 1 - 1,5 - 2 Keep it immersed in its own liquid until ready to eat (at the time of consumption it can also rinse if you prefer less tasty). After opening store it in a cool place. The ideal thing is to store envelopes intact in a "water bath (or bain-marie)" in cool water (15 ° C) in summer and warm (18-20 ° C) in winter. If stored in a refrigerator at a low temperature, for better taste it can soak in hot water (35-40 ° C) for about five minutes before consumption; however, it should be left at least half an hour at room temperature before placing it in hot water. BUFFALO CACIOCAVALLO (Buffalo Cheese) Il Caciocavallo Cheese is a raw milk cheese from Buffalo Cilento made with spun paste with a spherical shape with a diameter of 9-12 cm and a height of 12-20 cm.
    [Show full text]
  • We Love Pasta Chitarra Instructions
    COMPLIMENTS FOR YOUR PURCHASE. This is an artisanal traditional product, completely MADE IN ITALY. It is made in evaporated and stabilised beechwood and the slide is in birchwood. The Chitarra pasta cutter is a particular instrument, typical of Central Italy, used to prepare the traditional “spaghetti alla Chitarra”. In spite of their name this particular kind of pasta is squared, and not round as normal spaghetti. Thanks to their squared shape, and also to their consistence, they can absorb and keep the sauce particularly well. Due to its particular method of preparation it is not as spread as other kinds of pasta. According to some historians, there are chronicles of the Middle Age telling about a technique of obtaining fresh noodle strips, by pressing paste with a rolling pin on a frame with metallic wires and letting it fall on a case or a sieve. Some gastronomy students claim that in 1700, in the Italian region of Abruzzi, people used to prepare fresh noodles coarsely cut by means of a wooden instrument similar to a printing machine. Afterwards, around 1800, people discovered “lu carrature”, a kind of wooden frame, easier to used, with many stainless steel wires. The famous “chitarra” was invented only at the end of 19th century. And still nowadays the tradition of this particular way of preparing noodle is alive in the Italian regions of Lazio, Abruzzo, Molise, Puglia and Campania. For preparing good The “Spaghetti alla Chitarra” are squared-section egg spaghetti, obtained by laying the dough on “spaghetti alla chitarra” the Chitarra wires and pressing it by means of a rolling pin.
    [Show full text]
  • Antipasti Primi Secondi
    Antipasti To us Italians, un antipasto is the first part of a traditional Italian meal. Pick one for all, order a few to share, or choose one for each person! BISTECCONE INSALATA di Rucola Classic Italian cuts, served with crispy potatoes and arugula Arugula, lemon, extra virgin olive oil, Parmigiano Reggiano® DOP | 11 It's difficult to be simple! FEGATINI di Pollo TAGLIATA • Per Due | For Two • Housemade chicken liver mousse, onion agrodolce, grilled bread | 10 HERB MARINATED Sliced hanger steak | 31 COSTATA SALUMI E FORMAGGI MISTI DRY AGED 30-DAYS Assortment of artisanal cheese and salumi | 17 FILETTO PORCINI RUBBED 10 oz • Beef tenderloin | 55 32 oz • Bone-in ribeye | 105 INSALATA di Barbabietole Roasted beets, robiola cheese, pickled red onion, fennel, pistachio | 12 POLPO Charred Spanish octopus, fingerling potatoes, celery, olives, pickled chilis| 21 CONTORNI Seasonal side dishes BOCCONCINI CAROTA E CAVOLETTI Housemade fresh mozzarella, honeycrisp apples, squash, walnuts, saba | 14 PISTACCHIO DI BRUXELLES Roasted tri-color carrots, Brussels sprouts, lemon, pistachio pesto Parmigiano Reggiano® DOP VINO & COCKTAILS PATATE BROCCOLI Crispy potatoes, caramelized onion, Roasted broccoli, garlic, Dine like an Italian with a glass of vino! parsley, lemon anchovy, chili flake Flip the menu to see our wine and cocktail list. 8 each | 3 for 18 Primi Secondi The first full course, il primo is a plate of pasta or grains. This course is served The second course, il secondo includes options of simply-prepared meats, hot and meant to be heartier than l'antipasto but lighter than il secondo. poultry or seafood, often accompanied by grilled or roasted vegetables.
    [Show full text]
  • Menu FOOD H&M
    Ale $8 Dirty Martini $16 Sazerac $16 “Guayabera”, Citar City Brewing (Florid a) Gin/vodka, olive brine, vermouth, olives Richmond Rye Whiskey, Absinthe Verte, Angosture bitters, simple syrup, lime twist Ipa $8 Have&Meyer Negroni $16 “Crowded Places”, Braven Brewing Company (Rhode Island) Gin, Vermouth del Professore Bianco, Espresso Martini $17 Varnelli Sibilla Bitter Vodka, long espresso shot, Amara Rossa, Pilsner $8 simply syrup, coffee beans “Pilsner”, Five Boroughs Brewing ( Brooklyn) Orange Spritzer $16 Meletti bitter, “Croci Campedello” Orange Wine, Wiskey Sour $18 lemon, bubbles Bourbon, fresh lemon juice, simple syrup, orange wheel, maraschino cherry Buttero: Old’ Fashioned $17 Guanciale Bourbon washed, Upstate Maple Syrup, bitter drops MoMa: Manhattan $17 Rye Whiskey Van Brunt Stillhouse, Vermouth Professore Bianco, Traditional Balsamic Vinegar Aged 12 Years (Acetaia San Giacomo, Reggio Emilia) Bitter Paloma $16 Reposado Tequila, Bittermens Citron Sauvage Lime & Grapefruit Juice, Agave Syrup, Club Soda Dark ‘N’ Stormy $16 Dark rum, lime juice, bitters, sugar syrup, ginger beer Margarita $16 Blanco Tequila, blood orange liqueur (Sicily), lime juice “Standwithimmigrants” Mezcal Negroni $18 (Aged in small barrel at least 30 days) Mezcal, Vermouth del Professore Bianco, Varnelli Sibilla Bitter, Absinthe Verte, smoked prosciutto Tom Collins Mezcal $16 Mezcal Viejo Indecente, fresh lime juice, simple syrup, maraschino cherry 103 Havemeyer Street, Brooklyn, NY haveandmeyer Burrata & Prosciutto di Parma $25 Cheese board served with marmelade & fresh fruit GNOCCHI with white truffl e Rib-Eye “Tagliata” Creamy burrata from Umbria & Parmigiano $26 (Vegetarian) with potatoes & wild ramps $34 Mt Tam (Cow) & Prosciutto di Parma aged 30 months (Devodier) Artisanal Gnocchi with white truffl e butter Grass-fed Angus Rib-Eye Creamy.
    [Show full text]
  • 12-Pasta-Recipes-From-Rome
    12 Recipes from Rome and Lazio Jacqueline Debono Sausage Rigatoni alla Zozzona Prep Time Cook Time Tot Time 15 mins 25 mins 40 mins This sausage rigatoni alla Zozzona from Rome is a great family weeknight meal recipe. It's hearty and filling and easy to make. Peel and chop the onion finely. Remove the sausage meat Add the pasta to the pan with the sauce and sauté for a from the skin and chop or break into small pieces. Cut the couple of minutes. Remove the pan from the heat or move INGREDIENTS guanciale or pancetta into small cubes or lardons. If using the pasta and sauce to a serving bowl and add the egg fresh tomatoes, blanch them in boiling water, peel and cut yolks and cheese. Mix everything together well. Serve Servings: 4 into quarters. immediately with some more Pecorino and black pepper as Fry the onion in olive oil until it starts to become translucent. required. Then add the sausage meat and the guanciale/pancetta. Buon Appetito! When the guanciale and sausage has started to brown add the tomatoes/tomato passata. Simmer for 10-15 minutes. Recipe Notes Add salt and pepper to taste. 320 g rigatoni (12oz) or other type of pasta tube While the sauce is cooking boil the water for the pasta. Add It’s important to add the egg yolks and cheese OFF THE 2-3 Italian pork sausages skins removed salt once it starts to boil and bring to the boil again. Cook the HEAT, otherwise the eggs will scramble. Mix everything 200 g pork cheek (guanciale) (7oz) or pancetta cut into cubes 450 g tomato passata (1lb) or peeled tomatoes pasta al dente according to the instructions on the packet.
    [Show full text]
  • Barano-Events-Pack-22818.Pdf
    Barano owes it’s thoughtfully designed interior to home studios, the award winning, Brooklyn based interior design team With Barano, home focused on creating a dining atmosphere where old-meets-new, complimenting chef DiMeglio’s cooking style FAMILY STYLE $55/GUEST ANTIPASTI PASTA CHOICE OF THREE CHOICE OF TWO +3/GUEST FOR EACH ADDITIONAL PASTA +5/GUEST FOR EACH ADDITIONAL PASTA ANTIPASTO SPAGHETTI ALLA CHITARRA Mozzarella, Prosciutto di Parma, Verdure Alla Pummarola, Basil, Chili, Parmigiano MEATBALLS CACIO E PEPE 21-Day Dry-Aged Beef, Herb Ricotta Black pepper, Pecorino Romano ARANCINI DUO RAVIOLI Red Wine, Smoked Pecorino, Fonduta, Mushrooms, Maitake Oregano Aioli Brown Butter, Sage, Aged Balsamic CHARRED CAULILINI SAFFRON GIGLI Bagna Cauda, Anchovies, Persian Saffron, Calabrian Honey, Lemon, Parsley, Bread Crumbs Pecorino, Black Pepper EGGPLANT PARM BUCATINI CARBONARA Breaded Graffiti Eggplant, Tomato, Guanciale, Broccoli Rabe, House Mozzarella, Parmigiano Pecorino, Fried Farm Egg BRUSSELS SPROUT SALAD RICOTTA AGNOLOTTI Roasted + Raw Brussels Sprouts, Prosciutto, Parmigiano, Chives Pear Mostarda, Ricotta Salata CAVATELLI BABY TUSCAN KALE SALAD Homemade Heritage Pork Sausage, Crispy Parmigiano, Broccoli Rabe, Roasted Garlic, Semolina Pane Fritto, Pecorino Stagionato Giardiniera Vinaigrette GNOCCHI AL FORNO ARTICHOKE ADD +10 Lemon Bread Crumbs, Parsley, Pecorino House Mozzarella, Parmigiano Reggiano, Winter Black Truffles MENU ADDITIONS ADD ON TO ANY FAMILY STYLE MENU PIZZA PIATTI OFF MENU 10/GUEST 15/GUEST 25/GUEST CHOICE OF TWO CHOICE
    [Show full text]
  • Food and Wine
    ABRUZZO ITALY Food and Wine Abruzzo Promozione Turismo - Corso V. Emanuele II, 301 - 65122 Pescara - Email [email protected] Abruzzo Promozione Turismo - Corso V. Emanuele II, 301 - 65122 Pescara - Email [email protected] 2 Gastro-tourism 6 Quality from A to Z 22 Itineraries for Gourmets 28 Find out more 30 Don’t miss 32 Quality: a mutual aim Abruzzo Promozione Turismo - Corso V. Emanuele II, 301 - 65122 Pescara - Email [email protected] “Abruzzo, a new frontier for top quality gastronomy. Wine is now coming of age: in the wake of names that shine in the international oenology universe, there are solid wineries and bright new promises that promote Montepulciano and Trebbiano. Cuisine is represented by the opening of restaurants that make the most of generous, traditionally simple dishes, created from marvellous surf and turf ingredients …” Enzo Vizzari, journalist, editor of “Guide l’Espresso”. “This is a golden moment for Abruzzo, with its lovely varied territorial nuances, its unspoiled rural products, the revelation of its complex vigorous cuisine, traditional and rediscovered native vines. In brief, the region is a workshop for the smart, winning fusion of modernity and tradition, a thriving up-to-date reflection of today’s gourmet sector”. Alessandro Bocchetti, journalist, “Guide del Gambero Rosso” Gastro-tourism Abruzzo Promozione Turismo - Corso V. Emanuele II, 301 - 65122 Pescara - Email [email protected] ABRUZZO ITALY 3 “I’ve always liked and appreciated the products of this splendid “Known for its mountainous interior and splendid protected region, whose green hills of pastures are a contrast to the areas, Abruzzo also has a strong coastal identity.
    [Show full text]
  • Lebensmittel Angebot
    Lebensmittel Angebot Alle Preise verstehen sich incl. der gesetzlichen MwSt. und zzgl. Versand. Eine Abholung der Bestellung ist möglich. Der Versand ist nur von Artikeln die nicht gekühlt werden müssen möglich. Der Versand erfolgt nach vorheriger Bezahlung per Vorauskasse oder PayPal. Bestellungen nehmen wir gerne telefonisch 07150-3899807oder per E-Mail [email protected] entgegen. 1 Pasta-Spezialitäten Gefüllte Frische Pasta Ein hauchdünn ausgerollter und sehr feiner Teig, der nur mit frischen Eiern und Mehl zubereitet wird, umhüllt köstliche und raffinierte Füllungen – ein Geschmackserlebnis, das Sie ein industriell gefertigtem Frischteig nicht für möglich halten. Grantortelli mit Steinpilzfüllung 5,15 € Inhalt 500 g/VE 6 Stk./Art.-Nr.: 1647 Grantortelli mit Ricotta und Spinat 5,30 € Inhalt 500 g/VE 6 Stk./Art.-Nr.: 1648 Grantortelli mit Trüffel und Parmesan 5,85 € Inhalt 500 g/VE 6 Stk./Art.-Nr.: 1656 Girasoli mit Lachs 5,30 € Inhalt 500 g/VE 6 Stk./Art.-Nr.: 1646 Girasoli mit Krebsfleisch 5,90 € Inhalt 500 g/VE 6 Stk./Art.-Nr.: 1680 Girasoli mit Zucchini und Shrimps 5,85 € Inhalt 500 g/VE 6 Stk./Art.-Nr.: 1002 Agnolotti mit Fleischfüllung 1,85 € Inhalt 250 g/VE 12 Stk./Art.-Nr.: 219 Tortelloni mit Ricotta und Spinat 2,25 € Inhalt 250 g/VE 12 Stk./Art.-Nr.: 2108 2 Frische Pasta Alles begannen 1870 mit der Produktion von nativem Olivenöl extra. Im Laufe der Jahre wurde immer mehr Produkte entwickelt und heute. und heute besitzt die Gruppo Alimentare Mediterraneo Milo (GR.A.M.M.) zwei Hauptproduktlinien: die frische und trockene Pasta und die Backwaren.
    [Show full text]
  • The Folk's Folly Story
    MEMPHIS ’ O N LY LO C AL LY OWNED & O PE R ATE D PRIME STEAK HOUSE FOR OVER 40 YEARS The Folk’s Folly story began in 1977 with unconventional origins, as the best stories often do. Native son Humphrey Folk, Jr. was a prominent and shrewd developer, whose hard work carried him all over the country, cultivating his sincere appreciation of food and fine wine, as he was always an advocate of mixing business with pleasure. Undaunted by a complete lack of restaurant or culinary experience, he decided to convert a quaint and intimate house into a small eatery. His peers offered little encouragement as they quoted dismal restaurant success rate statistics, so he added the word “folly” (defined as “an unwise investment or expenditure”) to his own name, Memphis’ Original Prime Steak House was born. Business boomed and the restaurant became a popular stop among locals. Humphrey began giving coveted gift packages of prime steaks to his associates in the construction industry, and as requests that steaks be retailed for home consumption increased, the restaurant expanded again in 1989 to include The Prime Cut Shoppe, offering take- home or overnight delivery of our USDA Prime selections. With only a gentleman’s handshake to signify agreement, famed local restaurateur Thomas Boggs became managing partner in 2003. Thomas’ contagious enthusiasm and expertise in the restaurant industry built the bridge for continued success for the next generation. While both Humphrey and Thomas have since deceased, Folk’s Folly Prime Steak House remains a family affair. Thomas’ eldest daughter Lauren McHugh Robinson is the CEO and managing partner alongside her sisters Ashley Boggs Robilio and Samantha Boggs Dean.
    [Show full text]
  • Wholesale Price List February 2019
    1 Wholesale Price List February 2019 www.tenutamarmorelle.com [email protected] Tel: 01189 298480 Vincent: 07535 286028 Nick: 07788 730499 Mike: 07432 542666 1650 Arlington Business Park, Theale, Reading, RG7 4SA 2 Contents Page Page Products 3 Extra Virgin Olive Oil 4-11 Balsamic Vinegar 12-15 Truffle Products 17-18 Gluten Free Pasta 19-24 Pasta Selection 25-26 Fresh Pasta 27 Pasta Sauces 28 Rice, Risotto & Porcini Mushrooms 29-30 Pasta Jars & Gift Items 31-36 Vegetable Antipasti 37-43 Parma Ham, Salami etc 44-49 Prosecco, Wine, Liqueurs & Italian Craft Beer 50-52 Nougat & Caramelised Nuts 3 ZERO Extra Virgin Olive Oil 2016 New York International Olive Oil Competition Produced from our 600 century old olives trees located at our family farm in Puglia Southern Italy. ZERO was awarded 2 Gold Stars in the prestigious Great Taste Awards in 2014. Winner of Gold Award at the 2016 New York International Olive Oil Competition where over 820 olive oils from 26 countries were evaluated by an international jury of experts. We harvest directly from the trees onto nets so the olives never touch the ground and cold press the same day to ensure the best quality olive oil, with all the health benefits. No additives, 100% natural and unfiltered. ZERO Extra Qty Per Code Barcode Virgin Olive Oil Carton ZERO100 100ml 25 5060454340027 ZERO500 500ml 12 5060454340034 ZERO3000 3 Litre Tin 4 5060454341666 ZERO5000 5 Litre Tin 4 5060454340744 4 Classic Balsamic Vinegar Made using the battery system where the vinegar moves to a smaller barrel each year.
    [Show full text]