Fresh Pasta with Wild Boar Bolognese, Scallop & Sour Orange Ceviche Kits, Mama B's Brownies
What to eat this week:
Fresh Pasta and Wild Boar Bolognese Kit for Two: fresh pasta using one of our favorite recipes, from Rustic Italian by Marc Vetri, which uses nine yolks per pound of dough. We're using Tina's pasture-raised eggs (and Tina) to make it. And the Wild Boar Bolognese is inspired by the bolo I learned to make from Barbara Lynch back in the day.
Eat a salad! You take your heirloom chicories, like Castelfranco and Belgian endive, you cut them up and put them with some sliced kumquats, some medjool dates, and some feta cheese, and then you toss the whole thing with a saba-date syrup vin we whipped up just for this. Top it with the tamari almonds and go to flavor and texture contrast heaven, or something like that. This cries out for a simple roasted chicken. Have you tried the Giannone chickens? If you haven't yet, you're missing one of the best staples of our menu. These birds from Canada are amazing, and all you have to do is season it, chuck it in the oven at 400 degrees, and about 45 minutes later, you're ready to go.
Almost forgot to tell you- start with some ceviche. Three awesome ingredients: dayboat Scituate sea scallops, Rising C Ranch sour oranges (which are tart like a lime, and can be used interchangeably) and kung pao peanuts- which are peanuts we roasted and tossed with a little spicy chili crisp.
Cool vegetable highlights this week: Shishito Peppers, Broccoli di Ciccio, Oakwood Shiitakes, and Oroblanco Grapefruit.
Much more in the catalog- look around, and see you soon!