Warm up, with with this spicy little dish.
Also today:
Pappardelle, alla Bolognese
Bucatini, Al Amatriciana
St. Valentino’s Dinner at Pizzeria Gabbiano!
What food could more represent you and your partner’s love for one another? What’s something you both love, both secretly crave when you decide to go out to a fancy dinner somewhere, and both know will fulfill your every culinary desire?
Pizza. Yes. Pizza.
We will be preparing a four course St. Valentinos dinner at Pizzeria Gabbiano on Saturday, February 13th.
It will be $58 dollars per person, and each person will choose selection form a menu very much like this..
Beverages, tax and gratuities not included.
Call us at Il Corvo Pasta for reservations! (limited Space!) 206-538-0999
Baked Friday!
Lasagane, that is……
Winter greens, Brussels sprouts, béchamel, chilies, tomatoes and lots of love.
Papardelle, alla Bolognese
Pasta Misti, with celeriac cream sauce.
Like a trip to Sicily…
Conchiglie alla Sardo!
Pasta shells, sardines, fennel and a hint of spices from North Africa.
Also today:
Ditalini, minestrone style, with cannelloni beans, tomato, and sofrito
Pappardelle, alla Bolognese
Capellini in Brodo!
A classic comfort standard…
Delicate “angel’s hair” pasta in a rich beef broth. – topped with olive oil and Parmesan.
Also today:
Pappardelle, alla Bolognese
Casarecce, with Brussels Sprouts cream sauce.
Tagliatelle with Olive, Lemon and Ricotta Pesto
It’s not spring yet, -but it’s only about 40 days away!
Also today:
Pappardelle, alla Bolognese
Cresti Di Gallo, With spicy rainbow chard-tomatoe sauce.
Baked Pasticcio…
Layered with a squash and rutabaga béchamel, pomodoro and Parmesan.
Also today:
Pappardelle, alla Bolognese.
Tagliatelle Verde, With a leek cream sauce.
Nettle Tagliatelle!
Getting twirled up in a Pecorino “Alfredo”
Also today
Pappardelle, alla Bolognese
Casarecce, with yellowfoot chanterelle mushroom sauce.
Lumache, with heirloom winter squash
The technical name is “Sweet Meat” squash.
And sweet it is.
Also today:
Pappardelle, alla Bolognese
Rigatoni, with a rutabaga cream sauce ( with a touch of smokey New Mexico red chilie)
Il Corvo Pasta 