Involtini di melanzane, classic eggplant rolls cooked in tomato. Chefs Zach and Steve are really reaching new and even greater heights with their cooking these days…
Fusilli di grano arso al ragù di coniglio e porcini, toasted wheat fusilli with rabbit and porcini ragù. This dish was tough to photograph but amazing, balanced in its flavors and textures, and the pasta cooked perfectly al dente. This might be my top dish for 2012.
Rapini (cime di rapa) con collatura, broccoli raab with garum (anchovy sauce), so simple and so delicious.
Sardinian pane frattau, classic Sardinian pane carasau (crunchy, thin, savory flatbread) that has been soaked in water, layered (in this case) with pork innards, topped with an egg (look at the color of that yolk!), and baked. This dish will definitely go in my top dishes of 2012 post at the end of the year.
Many erroneously believe that frattau means fretta or hurry in Sardinian. But it’s more likely that it means grated, possibly akin to franto.
Amazing meal… truly amazing… a note on the wine will follow later today… stay tuned!