Every Bowl of Pasta I've Had at Il Corvo
Submitted by socialretard on Wed, 08/10/2011 - 13:17
Tags:
- 057. Gigli with pesto and sungold cherry tomatoes
- 056. Gnocchi with whey reduction sauce and chives
- 055. Pappardelle with fresh morels, thyme and cream
- 054. Malloreddi with house-made chorizo, eggplant and tomato
- 053. Lasagna pasticcio
- 052. Malloreddi with spicy roasted cauliflower and tomato sauce
- 051. Capellini alla Siciliana (tomato conserva, anchovy, chili and garlic)
- 050. Mafalde with ragu bolognese (beef, pork and chicken liver)
- 049. Ravioli filled with salt cod and potato in a smoked paprika tomato sauce
- 048. Tagarin al Pangrattato (with toasted breadcrumbs)
- 047. Maccheroni with mushrooms, kalamata olives, fresh oregano and tomatoes
- 046. Tagliatelle with Sicilian Pecorino Pepata and toasted hazelnuts
- 045. Lasagna di Re (with bechamel, bolognese, sun-dried tomato-pistachio pesto, boiled eggs, salsa pomodori and nine sheets of rich egg pasta)
- 044. Malloreddi with sundried tomato pistachio pesto and oregano
- 043. Farfalle with prosciutto, english peas and cabbage sprouts
- 042. Cavatelli with braised pork peposo (pepper and red wine)
- 041. Lasagna with ragu bolognese
- 040. Strozzapreti with spicy sausage pomodoro
- 039. Malloreddi with roasted cauliflower, butter, garlic and oregano
- 038. Ravioli tre formaggi with asparagus, shallots, garlic, lemon and butter
- 037. Gnocchi with braised pork and nettles
- 036. Malloreddi with brussel sprouts and pancetta
- 035. Stinging nettle gnudi with pomodoro
- 034. Fusilli con peperonata
- 033. Cavatelli with chickpeas, broccoli romanesco, lemon and oregano
- 032. Cappellini Cacio e Pepe (beecher's flagship and pepper)
- 031. Tagliatelle alla Pescatora
- 030. Fregola di Sarda (Sardinian fish soup with fregola, rock shrimp, fish stock of halibut, black cod and salmon bones, tomatoes, garlic, a touch of spice and fresh oregano)
- 029. Malloreddi with Dot's Delicatessen bacon, red chard, tomato and chili (topped with creamy ricotta)
- 028. Gnocchi con Carciofi (baby artichokes, lemon and cream)
- 027. Orecchiette in brodo with spicy paprika sausage, cannellini beans and sage
- 026. Maccheroni with cauliflower, garlic, herbs, tomato, sultanas, butter root, pine nuts, chili flake and olive oil
- 025. Malloreddi with italian sausage, rapini and tomato sauce
- 024. Farro Tagliatelle with kale and tomato sauce
- 023. Cavatelli alla Ribollita (vegetarian style)
- 022. Maccheroni alla Arrabiata with fresh mozzarella
- 021. Gnocchi with porcini & chanterelle mushrooms
- 020. Maccheroni with broccoli romanesco, bacon and spicy tomato sauce
- 019. Cavatelli with brussel sprouts and pancetta
- 018. Cavatelli with cranberry beans and pancetta
- 017. Angel hair with with 4-chili oil, bread crumbs, parsley and parmesan
- 016. Agnolotti with roasted cauliflower filling and marjoram butter
- 015. Spiced squash (butternut, delicata and pumpkin) raviolini with butter and sage
- 014. Spaghetti carbonara with New Mexico green hatch chili
- 013. Bogoli in salsa verde (celery tops, lemon, garlic and chili)
- 012. Cavatelli with cauliflower, sage, garlic and chili
- 011. Farfalle with pancetta, asparagus and sun gold tomatoes
- 010. Gnocchi with chanterelle mushrooms, thyme and cream
- 009. Canestrini with chanterelle mushrooms, butter and herbs
- 008. Malloreddi with sausage and kale
- 007. Pappardelle with heirloom tomatoes and asparagus
- 006. Cavatelli with sun gold tomatoes, green beans, mint and lemon
- 005. Malloreddi alla Norma with spicy eggplant and marinara
- 004. Cavatelli with asparagus and heirloom tomato sauce
- 003. Gnocchetti with arugula herb pesto
- 002. Squid ink linguini with garlic, lemon and 5 herbs
- 001. Cavatelli with pancetta, green beans and mint
Probably the most OCD of all my lists...keeping track of every bowl of pasta I eat at my favorite lunch spot, Il Corvo.