Porcini Tagliatelle, with leek-scape cream.

 Leek scapes, the pre-flowering tops of the leek plant. Or… Monster chives.  

 Tossed with some porcini mushroom pasta. 
Also, Conchiglini, alla Siciliana 
And Pappardelle  alla Bolognese 

Pasta Mista, con boquerones, sedano e olive

Vibrant, crisp, and a textural gauntlet for your mouth to gleefully navigate.- (if anyone needs someone to write advertising copy, I’m really cheap.) 

Also today:

Lumache, with baby turnips, mustard greens and cream!

Pappardelle, alla Bolognese

Fiore with green garlic, pea vines

  and conchiglie with anchovy and garlic braised turnip greens

Gigli, with Broccolini, chilies and garlic.

  
And also: 

Spaghetti, with pea-vine and walnut  pesto

Pea-Vine Pesto is back!

  
And, Fusilli With prosciutto, sweet spring onions and Mama Lil’s pickled goat horn chilies. 

Tajarin con Burro e Salvia!!

The classic, with house made cultured sage butter.  

 
And Torchietti, with Spanish sardines, chickpeas, olives, chilies and tomato 

Mac-n-cheese just had it’s mind blown.

Zane d’Elefante pasta (elephant tusks) with a buttermilk and wild nettle béchamel!  (Insert explosion sound here)   And, Cavatelli with Spanish sardines, chickpeas, tomato and olives. 

Sorrel Pesto!

Whole Grain Perciatelle, with prosciutto, tomato and dandelion greens….

and,

Pasta Misti, with Sorrel-hazelnut-pinenut Pesto!

A little trip to the south..

Cresti Di Gallo, with roasted eggplant, garlic,oregano, and a hint of the Arabic spices that influence Sicilian food…

and Roasted Romanesco “Agrodolce” with Mezze Maniche! 

 

Sumac Tagliatelle!

Tossed with asparagus , and Conchiglie, with celery, olives and boquerones!  

 
Spring is in the air!!