UPL 2019 Pizza Pasta & Bowls
L.D. 20 *Green Zebra* fromage blanc, stracciatella, herbs + garlic oil
*Green tomato pie with straciatella, fromage blanc and dried herbs* *Ingredients:* Dough (high gluten flour, dark rye flour, wheat germ, water, yeast, salt, honey), green zebra tomatoes (green tomato, Forum Chardonnay vinegar, olive oil, salt), Stracciatella (Leoni mozzarella curd, heavy cream), fromage blanc, chardonnay vinegar, grana padano, dried oregano, dried chives, dried parsley, confit garlic oil. *Method:* Pizza skins are weighed to 10 oz then shaped by coating the marble board in flour, then pressing the dough evenly into a rough circle pushing the air bubbles to the edge of the dough. A crust is gently pinched around the pie, using gravity to stretch the pizza from the center to make a thin crisp middle with a thick outter crust that is blistered from the bubbles along the edge. A thin layer of fromage blanc is spread on top, garlic oil is drizzled over top, then baked in the oven. The pizza is pulled halfway through baking and we add the sliced green quickly pickled tomatoes seasoned with chardonnay vinegar, stracciatella, dried herbs and maldon just to warm (the cell structure of the tomato is still intact). The crust is brushed with garlic olive oil and blistered with parmigian and cut into 4 slices. *Allergies:* gluten, dairy, allium, nightshade *Marking:* Fork, knife *Misc Notes:* Potato and tomato breeder Tom Wagner of Everett, Washington developed *Green Zebra tomato*. He used four heirloom tomatoes, including Evergreen, a medium-size green tomato. As Tom tells it, he first conceived the idea of a green striped tomato when he was growing up in the 1950s. At the time, he regularly ordered seeds from Gleckler's catalog. Evergreen intrigued him. In his words, "I thought it was a crazy-looking tomato. It was late-maturing, and I didn't know when it was ripe. When is a green tomato ripe?" Tom felt that Evergreen's fatal flaw was its tendency to crack - it is the perfect tomato for throwing, but fell apart in his hands. Right then, Tom determined that he would develop a green tomato that wouldn't crack. In 1983 Tom introduced Green Zebra Tomato in his Tater-Mater Seed Catalog. The catalog was published from 1983 through 1986 and has since become a research and development enterprise
L.D. 22 *Estrella* chicken liver, sherry, rosemary + sage
*House made fresh pasta with a chicken liver ragu and herbs* *Ingredients:* Pasta (durum semolina flour, water) chicken liver, whole milk, Lustau Fino sherry, butter, chicken stock, sage, rosemary, shallots, parsley, chive, Grana Padano, Parmigiano *Method:* The chicken liver ragu is first made by soaking the chicken livers overnight in milk (to extract the iron taste often associated with liver). The chicken livers are deveined and sautéed with shallots, sage and Rosemary then deglazed with sherry and chicken stock. Pasta is finish with butter, Grana padano, black pepper and garnished with parsley, chive and shaved Parmigiano. *Allergies:* gluten, dairy, allium, alcohol *Marking:* Fork, spoon *Misc Notes:* http://ny.eater.com/2014/11/20/7246757/watch-justin-smillie-makebolognese-style-chicken-liver- pasta-at#0
L.D. 21 *'Nduja Pizza* stracciatella + passata
*N'duja pizza with stracciatella and passata di pomodoro* *Ingredients:* Dough (high gluten flour, dark rye flour, wheat germ, water, yeast, salt, honey), passata di pomodoro (LaValle tomato, salt), stracciatella (Lioni mozzarella curd, cream), 'Nduja sausage (Berkshire pork, Calabrian chili, spices, sea salt, lactic acid culture), grana padano, olive oil, Maldon salt, pepper *Method:* Pizza skins are weighed to 10 oz then shaped by coating the marble board in flour, then pressing the dough evenly into a rough circle pushing the air bubbles to the edge of the dough. A crust is gently pinched around the pie, using gravity to stretch the pizza from the center to make a thin crisp middle with a thickoutter crust that is blistered from the bubbles along the edge. A thin layer of passata is spread on top, then layered with dollops of the 'Nduja and house made stracciatella. The crust is brushed with olive oil and sprinkled with parmigiano reggiano to blister and cut into 4 slices. *Allergies:* gluten, dairy, allium, nightshade, pork *Marking:* Fork, knife *Misc Notes:* *Nduja*, pronounced "en-doo-ya", is a spicy spreadable pork sausage originating from the region of Calabria in Italy. Nduja Artisans, from Chicago, have taken this traditional specialty only found in Italy and have recreated the family recipe using 100% Berkshire pork from Minnesota, (no antibiotics, growth hormones and vegetarian-fed.) Nduja is cured in a casing, like salame, and it maintains a soft texture that is spreadable at room temperature.
L.D. 25 *Pappardelle* spicy sausage ragù, kale + parmigiano
*Pappardelle with house made pork sausage, kale and parmigiano* *Ingredients:* Pappardelle (durum semolina, water) pork sausage (pork butt, garlic, fresno chilis, oregano, parsley, fennel seeds, fennel pollen, Aleppo pepper, salt), ragu (celery, carrots, onion, olive oil, tomato paste, tomato juice, tomato vinegar, chicken stock, kale, pepproncino), crispy pork bits (dehydrated pork sausage), butter, parsley, chives and parmigiano *Method:* Pork butt is cubed and combined with the ingredients above and cured together for 24 hours to allow the flavors to develop. After curing the pork is ground. The pork sausage is rendered in the pan, then sautéed with tomato paste, soffrito, and kale. The pan is deglazed with the tomato vinegar and chicken stock. The pappardelle is cooked in salted boiling water for 3 minutes and added to the ragu. The pasta is finished off the heat with Grana Padano, chives, parsley and butter. The crispy pork bits are tossed in (the crispies are made by dehydrating the pork sausage crumbles overnight). The dish is garnished with shaved parmigiano. House made Pappardelle: Dough is laminated by rolling through the sheeter until thin (#2 setting). Semolina flour is used to keep the noodles from sticking. The pappardelle is hand cut into 1 inch wide ribbons that are 12" long. (100g per portion) *Allergies:* pork, allium, gluten, nightshade, seeds, dairy *Marking:* Fork, spoon
D. 21 *Ricotta Gnudi* brown butter crumb, parmigiano + chives
*Ricotta Gnudi with brown butter crumbs, parmigiano, and chives.* *Ingredients:* Ricotta gnudi (eggs, flour, calabro ricotta (skim milk, whole milk, enzymes, salt)), white wine, brown butter crumbs (dried milk powder, butter), shallot, chives, olive oil, butter, salt, black pepper, *Method:* Flour and eggs are mixed in the food processor and then pressed ricotta is folded in by hand. Gnudi is cooked in pasta water and finished with white wine butter, garnished with brown butter crumbs, chives, olive oil, and black pepper. *Allergies:* allium, gluten, dairy, alcohol *Marking:* Fork, spoon
L.D.B 21 *Sausage + Kale* young pecorino, stracciatella + parmigiano
*Sausage and Kale Pizza with béchamel and stracciatella* *Ingredients:* Dough (high gluten flour, dark rye flour, wheat germ, water, yeast, salt, honey), béchamel (milk, flour, butter, salt), Stracciatella (Lioni mozzarella curd, heavy cream), kale, house-made sausage (gound pork butt, fat back, fennel seed, fennel pollen, garlic, Aleppo pepper, parsley, oregano, fresno chili), pecorino Toscano (young, 30 day aged sheep milk, animal rennet, salt, enzymes), grated grana padano, garlic oil, espelette *Method:* Bechamel is made by thickening milk with a blonde roux (equal parts butter and flour) and boiling together until thickened. *Stracciatella* is made in house by cooking Lioni cheese curd, stretching until it tears and adding cream. *Pizza skins* are weighed to 10 oz then shaped by coating the marble board in flour, then pressing the dough evenly into a rough cirle pushing the air bubbles to the edge of the dough. A crust is gently pinched around the pie, using gravity to stretch the pizza from the center to make a thin crisp middle with a thick outter crust that is blistered from the bubbles along the edge. A thin layer of béchamel is spread on top, then topped with Sausage crumbles, kale, Pecorino and stracciatella. The crust is brushed with olive oil and sprinkled with parmigiano reggiano to blister and baked in the oven then into 4 slices. *Allergies:* seeds, dairy, gluten, allium, nightshade, pork *Marking:* Fork, knife *Notes:* The word *"pecorino"* comes from "pecora," meaning sheep, in Italian. Accordingly, a pecorino cheese is one that's made in Italy from sheep milk. Aside from that, the term means virtually nothing. Pecorinos can be aged or young, dry, salty, and sharp, or mild, sweet, and soft. All pecorinos have a PDO (Protected Designation of Origin), and most fall under larger groupings based on the regions in which they're produced: Pecorino Romano, Pecorino Sardo, Pecorino Toscano, and Pecorino Siciliano. The best way to understand a pecorino is in terms of its age. Young Pecorino's have a creamy and salty flavor profile and melt well when heated. Aged pecorinos (which would be considered so when aged 6 or more months) tend to be drier, dense, and firm, with increasingly assertive flavors and more crumbly texture developing over time
B. 21 *Smoked Salmon Pizza* cloumage, red onion, sunflower sprouts + caper berries
*Smoked salmon pizza with cloumage, capers and red onion* *Ingredients:* Dough (high gluten flour, rye flour, water, yeast, salt, honey), cloumage (milk, sea salt, natural enzymes, milk cultures) Catsmo pastrami smoked salmon (farm raised Atlantic salmon, salt sugar, spices, hardwood smoke), red onion, capers, sunflower sprouts, Coquelicot spice blend (blue poppy seed, mustard seed, lemon), grana Padano, and garlic oil *Method:* Pizza skins are weighed to 10 oz then shaped by coating the marble board in flour, then pressing the dough evenly into a rough cirle pushing the air bubbles to the edge of the dough. A crust is gently pinched around the pie, using gravity to stretch the pizza from the center to make a thin crisp middle with a thick outter crust that is blistered from the bubbles along the edge. The crust is brushed with olive oil and sprinkled with parmigiana then baked in the oven. The cloumage is spread on the baked pizza skin and is topped with thin slices of the pastrami smoked salmon, thin slices of red onion, sunflower sprouts and capers. Coquelicot blend is sprinkled on top. *Allergies:* gluten, dairy, seafood, seeds, allium *Modifications:* No onion, No seeds, light cheese, Cut in 6 or Cut in 8 *Marking:* Fork, knife *Misc Notes: *Cloumage* is a fresh cheese from Shy Brothers Farm in Westport, Massachusetts. The name translates to "the clouds," and the texture of this cheese is thick and creamy, with fine milk protein granules that are reminiscent of homemade ricotta. To achieve this texture, after their "nutty flavored" Ayrshire cow milk is pasteurized, a small amount of calf rennet and cultures are added. A long acidification process then slowly separates the curd from the whey. This practice helps the natural bacteria separate the solids slowly, creating the complex texture. There are notable floral, nutty and maritime herb flavors that result from cows grazing close to the Atlantic Ocean. https://www.shybrothersfarm.com/shy-brothers-let-cheese-do-the-talking-cheese-connoisseur/ *Catsmo*, an artisanal smokehouse in the heart of the Catskill mountains, was founded in 1995 by Robert Simon. With our own blend of pastrami spices, this specialty is well recognized as the best pastrami smoked salmon available. Also called 'salmon pastrami', this perennial favorite consists of our traditional Scottish smoked salmon cured with a delicate mix of spices. Only the top is covered with spice mixture, leaving the rest of the salmon with its original deep orange color. Certified kosher *Coquelicot N. 24* blends blue poppy seed, mustard seed, and lemon for an uncommon introduction to an underrated ingredient. The sweet, nutty taste of these poppy seeds are wonderful as a coating or stirred into dressings. We love to us it as a turned-up take on "everything" bagel seasoning.
L.D.B. 19 *Spaghettini Pomodoro* slow cooked cherry tomatoes, peperoncini + parmigiano
*Spaghetti with house made Pomodoro sauce and herbs * *Ingredients:* House-made spaghetti (durum semolina, water), dehydrated Lavalle tomatoes, olive oil, garlic, pepperoncino, parsley, chive, pasta water, parmigiano (on top only-no other dairy used.) *Method:* The sauce is made by dehydrating Lavalle tomatoes and putting the concentrated tomato through the grinder. Olive oil is heated to sweat the garlic and pepperoncino. The dehydrated tomato is bloomed in the oil and glazed with the noodles and addition of pasta water. Parsley and chives are folded in, parmigiano garnishes the top. *Allergies:* dairy, nightshade, gluten *Modification:* No dairy (omits cheese), No spice (omits pepperoncino) *Marking:* fork, spoon *Misc Notes:* Lavalle tomatoes, dehydrated 12 hours and ground course
D. 26 *Spaghetti con Vongole* littleneck clams, spicy chickpea + breadcrumbs
*Spaghetti with littleneck clams, spicy chickpea, and breadcrumbs* *Ingredients:* Spaghetti (semolina flour, water) olive oil, garlic, pepperoncino, passata (tomatoes, salt), clams, white wine, chickpea puree (pickled garlic (garlic, Forum Chardonnay vinegar, olive oil, green peppercorn, bay leaf, za'atar spice (za'atar, sumac, sesame seeds, spices) olive oil, tabasco, fish sauce), parsley, chives, lemon juice, espelette and breadcrumbs (sour dough starter, wheat, cracked rye, oats, spelt, sunflower seeds, water). *Method:* Spaghetti is cooked in salted boiling water for 8 minutes. Clams are steamed in white wine and removed from the shell. The sauce is built in a pan with olive oil, blooming the garlic and red pepper flakes; passata is reduced with the oil until most of the liquid has evaporated and parsley is added. Off heat, chickpea puree is added with 2 oz of pasta water. Clams are tossed together with spaghetti and combined to build a little starch to bind the sauce. Butter and lemon are added to season. The dish is garnished with breadcrumbs and parsley. *Allergies:* gluten, dairy, allium, shellfish, seafood, nightshade, sesame, alcohol, cilantro, seeds
D. 24 *Spaghettini* bottarga di muggine, peperoncino, garlic + olive oil
*Spaghettini with bottarga di muggine* *Ingredients:* Setaro spaghettini (durum flour, water), bottarga (bottarga di mugini, salt), pepperoncino, garlic, butter, olive oil, lemon juice, parsley *Method:* The pasta is cooked to order for 6 minutes in salted boiling water, it is then tossed with butter and olive oil infused with garlic, pepperoncino, parsley and is seasoned with lemon juice. Grated bottarga is folded into the pasta (off heat) and grated over top as garnish. *Allergies:* seafood, allium, gluten, dairy *Marking:* Fork, spoon *Misc Notes:* The *(Setaro) Pasta Factory* operates in a nineteenth-century three-story building in the old town of *Torre Annunziata*, where the bedrooms (are) still (used for) drying operating at about 50 ° Celsius (122 Fahrenheit) and where the packaging makes the manual packaging of particular prestige, always respecting the capacity of an artisan pasta (min. 24q - 36q Max. per day). For three generations, (Setaro) produces the(ir) pasta dough with selected durum wheat semolina and water source, with respect for nature and tradition (using) only bronze dies to get such rough pasta. It offers about 90 different formats (variations) because every day is a unique opportunity to celebrate with imagination. The method of drying at low temperature allows to enhance the properties and the nutritional value of the product The *mullet roe* entire media Smeralda is a simple, delicate product made in the traditions of Sardinia. The mullet roe is obtained by salting the roe sac of the *Grey Mullet* with *sea salt of Sardinia*, which is then dried and placed in weighted boxes. It is notorious for its salty, marine flavor profile and is typically grated or shaved into dishes.
OffMenu L.D.B. *Aglio and Olio*
*Spaghettini with garlic and olive oil Ingredients: Setaro spaghettini, garlic, Molino olive oil* *Method:* The spaghettini is cooked in salted boiling water for four minutes. This is glazed with a little olive oil and fresh garlic that is grated on a microplane and combined with pasta water to make a simple sauce. *Allergies:* gluten, allium *Marking:* fork, spoon
L.D.B. 19 *Margherita Pizza* stracciatella, passata, basil + espelette
*Stracciatella, passata di pomodoro, and fresh basil* *Ingredients:* Dough (high gluten flour, dark rye flour, wheat germ, water, yeast, salt, honey), Stracciatella (Leoni mozzarella curd, heavy cream), passata di Pomodoro (LaValle tomato, salt), garlic oil, grana Padano, fresh basil, dried oregano, Maldon salt, espelette. *Method:* Pizza skins are weighed to 10 oz then shaped by coating the marble board in flour, then pressing the dough evenly into a rough circle pushing the air bubbles to the edge of the dough. A crust is gently pinched around the pie, using gravity to stretch the pizza from the center to make a thin crisp middle with a thick outter crust that is blistered from the bubbles along the edge. A thin layer of passata is spread on top, then topped with stracciatella (made in house by cooking Lioni cheese curd, stretching the curd until it tears and adding cream.), halved confit cherry tomatoes, basil leaves, and dried oregano. The crust is brushed with garlic oil and sprinkled with parmigiano reggiano to blister and cut into 4 slices. *Allergies:* dairy, gluten, allium, nightshade *Marking:* Fork, knife *Misc Notes:* *Pizza History:* In 16th-century Naples, a galette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This was later replaced by oil, tomatoes (after Europeans came into contact with the Americas) or fish. An often recounted story of the history of the Margherita pizza holds that on 11 June 1889, to honor the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizza-maker Raffaele Esposito created the "Pizza Margherita", a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colors of Italy as on the Italian flag Pizza first made its appearance in the United States with the arrival of Italian immigrants in the late 19th century and was very popular among large Italian populations in New York City, Chicago, Philadelphia, and Saint Louis. In the late 19th century, pizza was introduced by peddlers who walked up and down the streets with a metal washtub of pizzas on their heads, selling their pizzas at two cents a slice.
L.B. 25/24 Smoked Duck Sausage brown rice, mushroom, egg + toasted garlic
Brown rice, mushroom, egg, + toasted garlic Ingredients: Duck sausage (duck leg, pork fat back, salt, cilantro, serrano peppers, poblano peppers, garlic, cumin, lamb casing), onion choucrut (Spanish onions, leeks, Coquelicot spice blend (blue poppy seed, mustard seed, lemon), colatura, chicken stock, rice wine vinegar, Forum Chardonnay vinegar), crunchy garlic, (garlic, bonito flake, sesame oil, fried garlic, chili sugar, crushed red pepper, rice bran oil), brown sushi rice (brown rice, dashi (kombu seaweed, water, bonito), soy sauce, Mirin rice wine, mushroom conserva (shitake, chanterelle, maitake and oyster mushrooms, onion, shallot, bay leaf, thyme, olive oil, sherry vinegar, garlic, bay leaf, thyme, salt) fried farro (farro, canola oil), wild rice, chives, eggs, onion broth (spanish onion, chicken stock (whole chicken, red onion, garlic, tomato paste), green chili sugar, colatura, rice vinegar) Method: Choucroute is spread on the bottom of the bowl and topped with brown sushi rice. The crispy rice, puffed farro, and crunchy garlic are added for texture and topped with 2 sunny side up eggs. The eggs are deglazed with onion broth. Duck sausage is cut in half length wise and charred on the plancha. The dish is garnished with chives and more crunchy garlic. Allergies: Egg, allium, nightshade, gluten (in soy), sesame, seeds, fin fish, pork, soy, Marking: Fork and Knife
L.D.B. 20 Bucatini Cacio e Pepe pecorino romano + black pepper
Bucatini cacio e pepe Ingredients: Setaro bucatini, grana Padano, pecorino Romano, butter, black pepper Method: The dried semolina pasta is cooked to order for 7 minutes in salted boiling water, vigorously tossed with butter, pasta water, plenty of black pepper and a Grana Padano/butter blend. The pasta is vigorously mixed (off heat) until the cheese, butter and water are emulsified and creamy. It is finished with shaved pecorino Romano. Allergies: Gluten, dairy Marking: Fork, spoon Misc Notes: Cacio e Pepe is a classic pasta dish from Roman cuisine. "Cacio e Pepe" means "cheese and pepper" in several central Italian dialects. Bucatini is a thick spaghetti shape with a hole in the middle. Pastificio Fratelli Setaro, is a family run business, founded by Nunziato Setaro in 1939. Nunziato's son Vincenzo runs the company today. Setaro produces pasta artigianale (artisanal pasta) using traditional techniques and production methods. The Setaro product is made only from hard durum wheat flour (semolina) and water from near Mt. Vesuvius. The pasta is extruded through bronze dyes (trafile in bronzo) and then allowed to slowly air-dry at low temperatures. The use of bronze extruders, rather than the Teflon ones used by many industrial pastifici, produces a rougher surface that makes for especially toothsome pasta that "holds" whatever sauce you use.
