Yep, that’s right. Good ol’ American-Italian
Spaghetti and Meatballs!
well, Perciatelli actually….
Also today:
Crest Di Gallo, with Leak Creme
Pappardelle, Alla Bolognese
You need a warm-up……
Cavatelli, Al “Marinaio”
a.k.a. Saoilor style – spicy tomato and clam stew!
Get in me belly!
Also today:
Lumache, with Broccoli Romanesco and sage butter.
Pappardelle, alla Bolognese
Rosemary Tonnarelli, with Jack-O-Lantern Sauce!
Rosemary infused pasta, with Heirloom Galeux D’Eysines pumpkin sauce!
Also today:
Conchiglini, in spicy Salse Marinaio (branzino broth, tomato, paprika, saffron, chilies)
Pappardelle, alla Bolognese
Mafalda, with Walnut-Pumpkin Seed Pesto and smokey Blue Cheese!
Autumnal wonderment!
Also today:
Torchietti, Calabrian chilies, pancetta, tomato, and local chard
Pappardelle, alla Bolognese
A Taste of Firenze…. Potato Filled Pansotti, with Chicken Liver Sauce.
The Autumn always makes me think of Tuscany, and Florence specifically.
A dish I had in a little basement restaurant, just before you cross the Ponte Vecchio into Florence, still sticks out as one of my most memorable dishes I’ve ever had.
Triangular ravioli, Pansotti, filled with a fluffy potato filling and coated in a rich rage of chicken livers, onions and a hint of sherry…..
Simply sublime.
Also on the menu today,
Black Pepper Tagliatelle, Chanterelle mushroom cream sauce.
Pappardelle, alla Bolognese
Gigli, with Celeriac Root Sauce!
Celery root, braised in parmesan broth, pureed and finished with a little butter,
whats not to love?
Also today:
Perciatelli, alla Amatriciana
Pappardelle, Alla Bolognese
Time to reserve your Thanksgiving Porchetta!
Oh yes, lip glistening, crackling-snapping, porky goodness!
I’ll be taking orders for Holliday Porchetta, starting now!
These “piccolo” porchettas are fabricated by hand from naturally raised pork tenderloins and belly,
seasoned with fresh garlic, fennel seed, fresh rosemary, Sicilian sea salt and *secret spices.
They are hand tied and vacuum-sealed, complete roasting times and carving instructions.
Each Piccolo porchetta is $90 and weighs in at about 2.5 killos (6 pounds), and will be available for pick up at Il Corvo Pasta between Monday November 23rd, and Wednesday the 25th.
(any unclaimed roasts will be eaten by my staff)
**they can be frozen at request for travel -count on feeding 8-10 people with it.
Purchase your’s Here, at our online store !
Farro-Casarecce, Cauliflower, Parmesan Broth….
and just a touch of butter.
Also today:
Perciatelle, Anchovy, garlic, chilies, Radicchio and focaccia crumbs.
Pappardelle, alla Bolognese
It’s Friday!
Cavatelli, with toasted hazelnuts and walnuts, tuscan kale and cream.
Also today:
Lasagne di Verdure: brassicas, béchamel, tomatoes, olives, roots and cheese, all layered into fresh pasta..
Pappardelle, alla Bolognese.
Whole Grain Lumache, with Beans, Greens and Pomodoro.
One of my favorite Italian legumes..
Giant Corona beans!
with Broccoli Rapini and salse pomodoro.
Also today:
Pasta Mista, with Zucchini, oregano, chiles and fresh ricotta
Pappardelle, alla Bolognese
Il Corvo Pasta 