It is cold out. Which means it’s a good time to warm yourself with our favorite Winter dishes!
Trenette with Wild Mushrooms
What is trenette? Trenette is our handmade pasta made with semolina flour and eggs. It looks just like linguini but it is a fresh product that has a little “al dente” bite when you first bite into it, but then has a soft chew inside. We sautée olive oil, garlic, onions, crimini mushrooms and shitake mushrooms in a sautée pan until the mushrooms have started to brown. Then, we add porcini mushroom stock, cream and butter. We toss the pasta in the sauce, then add fresh herbs and parmesan. It is absolutely delicious!
Tagliatelle with Chianti Braised Short Ribs
In 2010, I worked for a restaurant in Florence, Italy for 6 months. One of their most popular dishes was a handmade pasta in a braised short rib sauce. The secret to the dish was the umami flavor of the pancetta. I learned how to make this dish and brought it back to Gaetano’s. We first sear our short ribs, then add pancetta, carrots, onions and celery. We then braise it with Chianti, chicken stock and puréed tomatoes for six hours. When finished, we shred the meat and toss with our handmade tagliatelle.
The king of our winter dishes. We first make the breadcrumbs. We dry our bread, shred them, then mix with fresh herbs, spices and parmesan cheese. Then, we bread all natural chicken breast in flour, eggs then breadcrumbs. We fry the chicken, then finish with marinara and melted mozzarella in the oven. It’s tender, crispy and melts in your mouth. We serve it with fresh sautéed vegetables and our handmade tagliatelle with cream marinara sauce.