October 2018 Newsletter
Updates from your new favorite neighborhood bistro:
New Menu Highlights &
How to Make Ricotta at Home
Fall Menu Standouts
Some of our favorites from the Fall Menu are pictured above, including Bolognese with house-made Papardelle pasta, Spaghetti in mascarpone cream sauce (simple but delicious!), Vanilla Panna Cotta served with Saba, Fresh Fruit & a rolled wafer cookie, and Crispy Eggplant over Spinach & Tomato Risotto. Come in soon and let us know which dishes are your favorites!
Making cheese at home doesn't have to be intimidating. Start with this simple recipe for ricotta - which can be used in a multitude of dishes.
2 quarts of Whole Milk
2 cups of Heavy Cream
1/8 cup of Distilled White Vinegar
Salt to taste (start with 1/2 teaspoon)
Place milk and cream in a large pot and bring to a simmer over medium heat. Watch closely to avoid boiling over. Add vinegar and remove from heat. Let rest for a few minutes to allow curd to develop. Strain curd through cheesecloth or fine sieve and discard whey. Add salt to taste.
Add 1 tablespoon fresh finely chopped herbs to milk/cream mixture before simmering. Use herb ricotta in lasagna or stuffed shells.
Add 2 tablespoons sugar and 1 cup fresh berries to milk/cream mixture before simmering. Omit salt. Serve as dessert or use as cannoli filling.