September 2018 Newsletter
Updates from your new favorite neighborhood bistro:
Fall Menu, Barrel-Aged Manhattan, Risotto Recipe
We've had fun introducing some of our new Fall Menu items and will begin the full Fall Menu on Wednesday, October 10th.
Our Grilled Pork Tenderloin with mint & pea risotto dish will be replaced with Pork Saltimbocca (Italian for jumps in the mouth) - but you can make the risotto at home. Check out the recipe below!
The items on our Antipasto (pictured above) will change periodically - right now we're serving our house-cured Duck Proscuitto, housemade Italian Beef Jerky and il Porcellino's Truffle Salami alongside various cheeses and pickled goodies. It's perfect for sharing!
Our Barrel-Aged Manhattan is ready! We combined Wood's Tenderfoot Whiskey with Sweet Vermouth, and bitters (plus a secret ingredient!) and aged it in a charred barrel. Come in to try this delicious cocktail for yourself.
Mint & Pea Risotto Recipe
2 cups fresh mint
2 cups arugula
juice and zest from 1 lemon
1/4 cup grated Parmesan
2/3 cups salad oil (such as canola)
Salt & Pepper to taste
Combine all ingredients except parmesan in food processor until mixed thoroughly. Then add parmesan and pulse until combined (or stir parmesan by hand for a more rustic texture).
2 cups arborio rice
6 1/4 cups veg stock (substitute chicken stock for richer flavor)
2 Tbs olive oil
1 large shallot, chopped
1 cup frozen peas
1/2 cup mint pesto
1/2 cup parmesan
Bring stock to simmer on stove.
In a separate large sauce pot, saute shallot in olive oil for 2 minutes over medium heat.
Add rice and stir until light brown in color.
Add all of the stock at once and bring to a simmer, stirring constantly. Do not cover.
Once stock is absorbed, add peas, pesto, parmesan and salt & pepper to taste. Stir to combine, serve immediately.
*Note - this mint pesto recipe will yield about 2-3 cups. Excess pesto can be frozen for later use, or used in pasta salad, as a salad dressing, or served with white fish - get creative!