February 2019 Newsletter
We are thrilled to have been named one of
Denver's Best Italian Restaurants by 5280 Magazine!
Read the full article here.
It’s not often that the hunt for cacio e pepe or saltimbocca leads you to East Illif Avenue, but since Bettola Bistro opened last summer, now it can. Chef-owner Samir Mohammad and host (and fiancé) Rachel Firestone have created a sweet, unpretentious neighborhood joint where you’re treated like family (in a good way) and fed with care. Mohammad has cooked all over the world, including, most recently, as the chef at History Colorado Museum, but he’s brought an approachable, familiar, and utterly delicious sensibility to the Italian fare he creates—all by himself—at Bettola. Just about every sauce, pasta, cheese, and loaf of (free) bread on your table is made by hand, and during warmer months, most likely the vegetables on your plate came straight from Mohammad’s garden. On a recent visit, the aforementioned cacio e pepe and pork saltimbocca hit all the right notes, and a hearty salad of barely wilted spinach and warm white beans was a sleeper hit thanks to the addition of pickled butternut squash. Also of note: Most wines by the glass come in at under $10, and the cannoli are killer.
Spring is in the air!
As we are planning our garden and starting seedlings, we are getting excited for our Spring Menu. Stay tuned for new dishes such as Handmade Ricotta Gnocchi and old favorites like our Pickled Mussels with Aioli and Pasta Primavera with Orecchiette. Come in soon to enjoy Winter favorites Bolognese Papardelle
& Creamy Tomato Soup before they are gone!
Ricotta Gnudi Recipe
We'll be retiring these Spinach & Ricotta Dumplings when we change to the Spring Menu, but you can make Gnudi at home with this recipe:
1 Cup Ricotta (make your own with this recipe)
1 Cup 00 Flour (specialty flour)
1/2 Cup Sauteed Spinach
1/3 Cup Grated Parmesan
2 Egg Yolks
1 teaspoon Granulated Garlic
Salt & Pepper to taste
Add all ingredients to mixing bowl and mix on medium-high until well combined
Scoop dumplings of desired size (we recommend 1/8 cup) onto heavily floured surface
Pat into dumpling shape and place on lightly floured tray
Transfer tray to freezer and let dumplings set until firmly frozen
When ready to cook, boil salted water in a sauce pot
Add dumplings and cook until they float
Move dumplings to an oiled saute pan and finish over medium heat, cooking until crispy on the outside
Serve in a light broth or with red sauce
Make a large batch and keep in the freezer for a quick and easy weeknight dinner!