DOCSLIB.ORG

Ss17 Take out Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ss17 Take out Menu Antipasti Panini Babbalucci snails, garlic, parsley, white wine 10 Served before 4pm PRIMI Arancini risotto croquettes with mushroom, scamorza, Served after 4.30pm gorgonzola 7 Tonno Sicilian tuna, whipped goat cheese, tomato 11 Calamari Fritti zucchini, marinara, homemade tartar Polpette beef and spinach meatballs, marinara, scamorza Cavatelli fresh ricotta pasta, shrimp, basil pesto 20 sauce 13 11 Pennoni tomato and almond pesto, ricotta salata, basil 15 Polpettine beef and spinach meatballs stewed in tomato Parm fried chicken cutlet, mozzarella, marinara, parmi- Spaghettoni tomato sauce, beef meatballs, grana, basil 15 gravy, whipped ricotta, crostini 9 giano 11 Fusilli sausage, mushroom, porcini cream, touch of Pepata steamed mussels, garlic, shallots, basil, lemon, Nonna fried eggplant, marinara, mozarella, parmigiano, tomato 17 white wine, touch of tomato sauce 12 basil 11 Short Rib Lasagna short rib ragù, béchamel, mozzarella, Polpo octopus, marble potato, tomato, caper, watercress, Friarelli sausage, brocccoli rabe, cherry peppers, mozza- grana 17 mustard vinaigrette 14 rella 12 Gnocchi alla Sorrentina baked gnocchi, tomato sauce, Zucchine Rollatine zucchini, ricotta, shallot, grana, Celso grilled chicken, eggplant, roasted red peppers, mozzarella, basil 16 mozzarella tomato sauce and mint 8 asiago, mayonnaise 12 Trenette fresh pasta, clams, broccoli rabe, italian hot Classico prosciutto, ham, bresaola, tomato, lettuce, red peppers, white wine 19 onion, hot and sweetpeppers, mayonnaise, oil, vinegar 13 Tagliolini ai Frutti Di Mare fresh squid ink pasta, The Mush 1/2 pound beef burger, gorgonzola, carmelized mussels, clams, calamari, shrimp, cherry tomatoes, white Insalate onion, mushrooms, rosemary potatoes 16 wine 23 Mista mix greens, red onion, cherry tomato, balsamic dressing 8 Romana grilled romaine, pancetta, grana, croutons, Secondi anchovy dressing 11 Served after 4.30pm Rucola baby arugula, watercress, red grapes, toasted Piatti almonds, ricotta salata, balsamic dressing 12 Served before 4pm Eggplant Parmigiana eggplant, tomato sauce, mozzarella, Barbabietole marinated beets, baby spinach, fennel, parmigiano, basil 14 cucumber, orange, goat cheese 12 Cavatelli fresh ricotta pasta, shrimp, basil pesto 20 Prime Hanger Steak roasted tomato, gorgonzola, fried Spaghettoni tomato sauce, beef meatballs, grana, basil 15 zucchini, red wine sauce 28 [Add Prosciutto 5, Add Chicken 6, Add Shrimp 8, Pennoni all’Arrabbiata spicy tomato sauce, grana, Pollo al Limone frenched chicken breast, crushed Add Salmon 10] parsley 14 rosemary potatoes, grilled asparagus, pan jus 21 Short Rib Lasagna short rib ragù, béchamel, mozzarella, Wild Porgy Filet vegetable couscous, sautéed summer grana 17 squash, artichoke emulsion, white wine, lemon, capers 24 Norwegian Salmon vegetable farro, marinated beets, artichoke emulsion 21 Dolce Chicken Milanese fried chicken cutlet, baby arugula, vine CONTORNI Zeppole 6 tomato, red onion 15 Homemade Tirimisu 8 Served after 4.30pm Homemade Lemon Ricotta Cheesecake 8 Homemade Torta Caprese 9 Broccoli Rabe 7 Garlic Focaccia 5 Crushed Rosemary Potatoes 6 Grilled Asparagus, grana, balsamic reduction 7.
Load more

Recommended publications
  • In His Grace, Lynda Lynda’S Recipe for Easy Shrimp and Linguine
    Let’s talk tongues! Years ago I shared a children’s chat about our tongues with the kids in our church in California. My husband was doing a series on the Book of James. And it was the week to talk about our tongues. You know, the Scripture in James 1:26 that convicts us all with: “If anyone considers himself religious and yet does not keep a tight rein on his tongue, he deceives himself and his religion is worthless.” Honestly, every time I catch myself opening my big mouth and passing on information that I shouldn’t (gossip), I am reminded of that Scripture. So the children’s chat was all about how we need to control our tongues. And how “The soothing tongue is a tree of life, but God doesn’t like us gossiping, and we can really a perverse tongue crushes the spirit.” hurt others with our words (tongues). The object Proverbs 15:4 that I used to get my point across was very blunt to say the least! I bought a very large cow’s tongue Welcome to my kitchen filled with aroma and taste, from the grocery store and pulled it out of my bag but most of all God’s love and grace! and said “This is what our tongues look like when On the menu: Easy Shrimp and Linguine we gossip and say bad things about others.” It made Linguine pasta is one of the most well-like and an impact for sure! popular kinds of long dried pasta after spaghetti.
    [Show full text]
  • Scents and Flavours
    Typical products Boccadasse - Genoa Agenzia Regionale per la Promozione Turistica “in Liguria” [email protected] www.turismoinliguria.it Seaside emotions Art Settings www.turismoinliguria.it History Trail Scents and flavours Sports itineraries A sea of gardens From the Woods, the Garden, and the Sea - a Taste of Ligurian Gastronomy - Shades of Flavours from Green to Blue. Publishing Info Publishing Project and All Rights reserved to Agenzia Regionale per la Promozione Turistica “in Liguria”. Images: Archive Agenzia “in Liguria”, and “Regione Liguria” from “Prodotti di Liguria Atlante Regionale dei prodotti tradizionali” - except for page 3-14-15-16-17-18-19-20-21-22 Slow Food Copyright. Graphic Project by: Adam Integrated Communications - Turin - Printed in 2008 - Liability Notice: notwithstanding the careful control checks Agenzia “in Liguria” is Farinata not liable for the reported content and information. www.turismoinliguria.it Scents and Tastes. In all Italian regions traditional recipes originate from the produce of the land. In Liguria the best ingredients are closely linked to sunny crops and terraces plummeting into the sea, to mountains, sandy and rocky beaches, valleys, and country plains. In this varied land fine cuisine flavours are enriched by genuine and simple products, this is why the Ligurian tradition for gourmet food and wine is an enchanting surprise to discover along the journey. Cicciarelli of Noli www.turismoinliguria.it Gallinella 3 Extra Virgin Olive Oil. This magic fluid, with a unique consistency, is the olive groves nectar and the ingredient for Mediterranean potions. The Extra Virgin Olive Oil of the Italian Riviera now has a millenary tradition.
    [Show full text]
  • Menu June-2020 Carryout-1.Pdf
    Antipasti Caldi (Hot Appetizers) Eggplant Rollatini 9.99 eggplant slices rolled up in ricotta cheese, baked in marinara sauce Bada Bing Shrimp 11.99 tender, crispy shrimp tossed in a creamy spicy sauce Mussels Marechiara 11.99 steamed mussels in spicy marinara sauce Porcini Riceballs 9.99 crispy Italian rice croquettes filled with porcini mushroom and parmigiano cheese Peperone Ripieno 9.99 bell pepper stuffed with meat, mozzarella and peas, served with homemade tomato sauce Calamari Fritti 11.99 lightly fried, tender and crisp baby squid, served with our own spicy marinara sauce Garlic Bread 6.99 Italian bread smothered with garlic butter and topped with melted mozzarella cheese, served with marinara sauce for dipping Antipasti Freddi (Cold Appetizers) Crabmeat Salad 17.99 colossal crabmeat salad with jumbo shrimp, hearts of palm, cherry tomatoes and asparagus in lemon vinaigrette dressing Antipasto Italiano 12.99 imported Prosciutto di Parma, fresh mozzarella, olives and marinated roasted red peppers Fresh Mozzarella Caprese 10.99 fresh mozzarella and tomato slices topped with fresh basil Basket of Bread 4.00 Pasta Penne Mangia e Bevi 16.99 penne pasta with bacon, smoked mozzarella cheese, radicchio and light cognac cream sauce Spaghetti Carbonara 16.99 spaghetti tossed with pancetta, parmigiano cheese and eggs Tortellini Pasticciata 15.99 cheese tortellini with homemade Bolognese meat sauce and cream Trenette Bolognese 15.99 homemade trenette noodles with bolognese meat sauce Rigatoni con Salsiccia 15.99 rigatoni pasta with homemade
    [Show full text]
  • Antipasti Zuppe Pasta Insalata
    antipasti Gamberi Cocktail $17 Vongole Oreganata $17 shrimp cocktail baked little neck clams Grilled Polpi $17 Carpaccio di Manzo $17 marinated in zest of spicy oil, baby thinly sliced filet mignon over arugula topped arugula, red onion & cannellini beans with shaved parmigiano reggiano cheese Cozze Santa Lucia $18 Fried Artichokes $16 mussels in a garlic & white or red wine sauce lightly breaded with fresh herbs & lemon Insalata di Frutti di Mare $20 Caprese con Prosciutto $17 cold seafood salad with shrimp, octopus, burrata mozzarella with beef steak tomato, scungilli dressed in celery, green olives, garlic, prosciutto di parma in an olive oil olive oil & lemon sauce and basil dressing Melanzane Rollatini $16 Spiedini di Mozzarella Romana $16 baked stuffed eggplant with slice of bread with mozzarella & basil ricotta cheese and tomato sauce in a caper and anchovies sauce Calamari Fritti $18 Vongole Posilipo $20 fried calamari with cherry peppers clams in marinara sauce insalata Insalata Bellasera $15 Insalata Tre Colore $15 chopped spring mix, pears, fried chickpeas, arugula, endive & radicchio in an olive oil roasted walnuts, & gorgonzola cheese vinaigrette dressing in an olive oil, pear vinegar dressing Insalata Mista $15 Insalata di Barbabietole $15 mixed tossed salad red and golden beets, tomato, arugula, red onion topped with goat cheese in Insalata Di Cesare $15 extra virgin olive oil & balsamic vinegar dressing traditional caesar salad zuppe Pasta e Fagioli $10 Tortellini en Brodo $10 pasta & bean soup meat tortellini in chicken
    [Show full text]
  • Trenette Humphrey Brendan Cahill
    Trenette Humphrey 312-791-7948 [email protected] Brendan Cahill 312-791-7135 [email protected] WITH OUR GUESTS IN MIND From our commitment to purchase locally, to our use of antibiotic-free poultry and meats, to the socially and environmentally responsible coffee we serve, even the way we clean and sanitize our dishes, SAVOR… Chicago’s ongoing commitment to environmental stewardship is at the heart of everything we do. We set the standard for excellence in sustainability in convention centers. Our commitment to purchasing locally currently includes making 30% of our purchases from local producers and suppliers as well as growing more than 6000 pounds of produce in our 2 ½ acre Rooftop Garden. We are proud of our pledge to do our part to reduce the overuse of antibiotics by using chicken, pork and beef in our menu that is raised without the routine use of antibiotics. With each meal we serve, we are encouraging ranchers and farmers to move away from the overemployment of medicine in raising farm animals. Finally, SAVOR… Chicago has made McCormick Place the first convention center in the country to make the switch to E-water for sanitizing, SAVOR…Chicago has been recognized for its sustainability leadership and including Green Seal™ APEX in Sustainability for the McCormick Place campus, by the Green Industry Council, an Illinois Governor’s Award for sustainability and from the Environmental Agency (EPA) for leadership, and out‐ reach, including winning the EPA’s Food Recovery Challenge. ILLINOIS GOVERNOR’S SUSTAINABILITY AWARD The Illinois Governor’s Sustainability Award recognizes the that demonstrates a commitment to economy, society and the environment through outstanding and sustainability prac In recognizing SAVOR…Chicago, the Governor commended SAVOR’s green “Your commendable green serve as a model of environmental stewardship for residents, businesses and throughout our state.
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • Master Food Apr 2020
    PROVISIONS FULL PRODUCT LIST JANUARY 2021 REV: 18/01 (London) - Units 2-3, 199 Eade Road, London N4 1DN T: (020) 8880 2526 F: (020) 8880 2708 E: [email protected] www.alivini.com (Leeds) - Unit 5b, Helios 47, 5 Isabella Road, Leeds LS25 2DY T: 0844 556 5557 F: 0844 556 5558 INDEX Page Page MEAT 1-4 DAIRY & FRESH EGGS 4-7 Villani, Bagatto, Alcaruno, Ruliano, Tanara Giancarlo, Salumificio Padano & Parmigiano, Italcaseus, Argiolas, Amatrice, Caseificio Rossi, Spiezia, Morgante Salumi, Antica Pieve, Bernardo Hernandez SOLP, Caseificio Manciano, Auricchio, Caseificio Busti, Orchidea, (BEHER), Gerini, Bernardini Gastone, Leoni, Renzini, Rigamonti, Luigi Gioiella, Granarolo, Profumi e Sapori Del Sud, Campania Felix, Ferrari, La Bottega di Ado', Profumi e Sapori Del Sud, Artigiano Della Aversano, Sabelli, Alival, Galbani, Mario Costa, Haut Val d'Ayas, Los 'Nduja, Domingo Moreno, Romanzini Cameros, Soft & Hard Cheese - Other, Burro Delle Alpi, Eurovo FISH & SEAFOOD 8 OILS & VINEGARS 9-10 Borrelli Mare, Mare Puro, Bernardini Gastone, Robo, Sud Pesca, Farchioni, Col d'Orcia, Sanacore, Frantoio Pasquini, Vincenzo Salvo, Maruzzella, Veliero Oliveti d'Italia, De Santis, Ponti, Manicardi, Cavalli Ferdinando, Renzini, Pathos OLIVES 10-11 PASTA, RICE, FLOUR, BAKING & READY MEALS 11-16 Miccio, Vincenzo Salvo, La Sota, Sesta, La Explanada, Delicia Barilla, Voiello, De Cecco, Gerardo di Nola, Garofalo, Pastificio Cocco, Antico Pastificio Morelli, Campofilone, Cipriani, Montegrappa, Pastificio Rossi, Pastai in Brianza, Medicei, Il Ceppo, Il Pastaio, Ferron,
    [Show full text]
  • Chart-Of-Pasta-Shapes
    KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad,
    [Show full text]
  • Soups & Salads
    APPETIZERS SOUPS & SALADS Mozzarella Caprese Zuppa del Giorno Mozzarella Cheese, Ripe Tomato Slices, Sautéed Housemade Soup of the Day 9.95 bowl Capers, Fried Basil, Balsamic Reduction Extra Virgin Olive Oil 11.95 Pasta e Fagioli Soup Traditional Pasta and Bean Soup 9.95 bowl Carciofo alla Romana Insalata di Cesare Whole Artichoke Cooked with Lemon and Chopped Romaine Lettuce, Grated Parmesan Cheese, Extra Virgin Olive Oil, Mustard Dressing 11.95 Croutons, Caesar Dressing 8.95 Calamari Fritti Insalata Mista Crispy Calamari, Marinara & Garlic Aioli 13.95 Mixed Field Greens, Grilled Asparagus, Feta cheese, Cherry Tomatoes, Funghi Ripiene Roasted Shallot Vinaigrette 10.95 Portabella Mushroom stuffed with Spicy Sausage, Feta Cheese, Tomato Caponata, Rucola con Noci e Parmigiano Fresh basil 12.95 Baby Arugula, Roasted Walnuts, Shaved Parmesan, Lemon Vinaigrette, Lemon Zest 10.95 Prosciutto e Melone Seasonal Melon Slices, Thin Prosciutto, Insalata di Vaghi Balsamic Glaze 13.95 Mixed Field Greens, Tomatoes, Capers, Red Onion, Avocado, Black Olives, Feta Cheese, Balsamic Vinaigrette 10.95 Mussel al Pomodoro Sautéed Mussels, with Fresh Tomato, Garlic, Parsley, White Wine, Linguine Pasta 15.95 Pane all’aglio Freshly Baked Bread with Garlic, Olive Oil 4.95 Antipasto Grilled Asparagus, Fresh Mozzarella, Salami, Prosciutto, Marinated Olives, Crosti Bread 14.95 Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. SEAFOOD & MEAT Trota alla
    [Show full text]
  • Product Unt Size Brand Description UPC FAMILY 1 (A) N
    Product Unt Size Brand Description UPC FAMILY 1 (A) N O N - F O O D ***** 20 PIZZA BOXES PLAIN 2284 BDL 1/25 LITTLE BOX PIZZA CORR 17X25 0 2946 1 1/50 CT EOC BOX PIZZA CORR 16X16 0 2948 BDL 1/50 CT EOC BOX PIZZA CORR 9.5X9.5 0 2950 BDL 1/100 CT EOC BOX PIZZA CORR 7X7 0 2952 BDL 1/50 CT EOC BOX PIZZA CORR 14X14 0 2954 BDL 1/50 CT EOC BOX PIZZA CORR 12X12 0 4134 BDL 1/50 CT POMODO BOX PIZZA CORR 16X6 0 4614 CS 1/50 CT TIMBAR BOX CATERING FULL STEAM CORRUG 0 4616 CS 1/50 CT TIMBAR BOX CATERING HALF STEAM CORRUG 0 4624 CS 1/250 CT CANOLE BOX BAKERY CLAY 6.5X6.5x4 0 4626 CS 1/5O CT CANOLE BOX BAKERY CLAY 14X14X6 0 4628 CS 1/100 CT CANOLE BOX BAKERY CLAY 12X12X5.5 0 4630 CS 1/100 CT CANOLE BOX BAKERY CLAY 10X10X5 0 4644 BDL 1/50 CT CAFEPR BOX PIZZA CORR 16X16 FIGHTER KR 0 4652 CS 1/50 CT WORLD BOX PIZZA CORR 16X16 WHITE 0 24432 BDL 1/100 PAVONE BOX PIZZA CLAY 10X10 WHITE 0 4000 BDL 1/100 BELLIS BOX PIZZA CLAY 9X9 WHITE 0 4028 BDL 1/50 STOCK BOX PIZZA CORR 10X10 WHITE 0 4002 BDL 1/100 BELLIS BOX PIZZA CLAY 10X10 WHITE 0 4024 BDL 1/100 BELLIS BOX PIZZA CLAY 12X12 WHITE 0 4026 BDL 1/100 BELLIS BOX PIZZA CLAY 14X14 WHITE 0 4036 BDL 1/100 BELLIS BOX PIZZA CLAY 16X16 WHITE 0 4030 BDL 1/100 BELLIS BOX PIZZA CLAY 12X17 WHITE 0 4022 BDL 1/50 CAFEPR BOX PIZZA CORR 10X10 KRAFT 0 3366 BDL 1/50 PC BELLIS BOX PIZZA CORR 12X12 WHITE 0 4014 BDL 1/50 CASA BOX PIZZA CORR 12X12 WHITE 0 4112 BDL 1/50 PC CAFEPR BOX PIZZA CORR 12X12 KRAFT 0 4016 BDL 1/50 CASA BOX PIZZA CORR 14X14 WHITE 0 4038 BDL 1/50 BELLIS BOX PIZZA CORR 14X14 WHITE 0 4050 BDL 1/50 PC CAFEPR BOX
    [Show full text]
  • A History of Italian Food in Australia with Case Studies
    Ideas of Italy and the Nature of Ethnicity: A History of Italian Food in Australia with Case Studies Tania Cammarano Thesis submitted for the degree of Doctor of Philosophy Discipline of History School of Humanities University of Adelaide January 2018 Included Publications _______________________________________________________ 5 Abstract _________________________________________________________________ 6 Thesis Declaration _________________________________________________________ 8 Acknowledgements ________________________________________________________ 9 Introduction _____________________________________________________________ 11 Literature Review ________________________________________________________________ 20 Methodology ___________________________________________________________________ 32 Imagining Italy in Australia _________________________________________________________ 36 Romantic Italy ___________________________________________________________________ 37 Glamorous Italy _________________________________________________________________ 40 Attitudes Towards Italian Migrants __________________________________________________ 47 Italian Ethnicity as a Resource ______________________________________________________ 59 Overview of Thesis Structure _______________________________________________________ 61 Statement of Authorship for Chapter One _____________________________________ 66 Chapter One: Leggo’s not-so-Autentico: Invention and Representation in 20th Century Italo-Australian Foodways __________________________________________________
    [Show full text]
  • Classic Cucina
    MASTERCLASS WORDS ROBERTA MUIR FOOD PREPARATION RODNEY DUNN PHOTOGRAPHY CHRIS CHEN STYLING LYNSEY FRYERS Classic cucina . Australia’s top Italian restaurateurs nominate the regional 170 pasta dishes that are the heart and soul of Italian cooking. Pasta is still one of those dishes whose CAMPIDANESE ALLA MALLOREDUS essentials elude many cooks. With that in mind, and as a companion to this issue’s pasta cookbook, we invited some of the members of the Council of Italian Restaurants in Australia (CIRA) to take us through a few of Italy’s traditional pasta dishes. We’ve asked each chef to choose a speciality of their region. Lucio Galletto nominates Liguria’s trenette al pesto, Giovanni Pilu picks Sardinia’s malloredus alla Campidanese, Salvatore Pepe opts for Calabria’s rigatoni with nduja and prawns, and Massimo Bianchi and Armando Percuoco pick Rome’s BOWL IN PARCHMENT FROM BISON; FORK FROM SPENCE & LYDA. LYDA. & SPENCE FROM FORK BISON; FROM PARCHMENT IN BOWL spaghetti carbonara and Naples’ linguine Napoletana respectively. Rustic dishes all, yet followed to the PAGE THIS . letter, they are fine examples of the Italian way: excellent produce, cooked simply for maximum flavour. Barilla, Buitoni and De Cecco are reliably without being too hard. Fresh pasta good. Fresh pasta is now widely available cooks a lot quicker than dried pasta (as BUYING PASTA from speciality shops. it contains a lot more moisture), taking Pasta comes in two basic forms: only two or three minutes to float to the dried (more typical of southern Italy) PASTA SHAPES top of the water, the sign that it is ready.
    [Show full text]