One finds mulligatawny soup on an Indian restaurant menu the same way one always finds buffalo wings or nachos on a bar menu. It just has to be there – if it wasn’t on the menu you just know there’s something wrong with the place. But how many of you have ever ordered it over the papadums or samosas to start your meal?  Like many dishes ordered at your local Indian, it can feel like a bit heavy.   This is a good thing if you make this your lunch or your dinner, which is why I absolutely love making batches of this incredibly hearty and extremely inexpensive soup that lasts for many meals.

The funny thing is, mulligatawny soup has a kind of shady past.  After doing research, I realized that there is no cut and dry history of the soup.  There are so many variations of mulligatawny, it almost makes sense that it was difficult to pin down its origins. One thing we do know, it’s not strictly an Indian dish.  It’s actually based on an Indian dish that was changed into soup to satiate (and placate) the fussy British soldiers during the British Raj (the period between 1858 and 1947 when Britain ruled parts of South Asia/India).

Mulligatawny means “pepper water” and is believed to be loosely based on a stew the Brits loved that their Tamil servants would often serve.  They “demanded” a soup course which, before this time in history, had never been a part of Indian food culture.  The result was a thinned out version of the stew base that they liked so much.  According to research, the British eventually brought the invented soup dish back home where it became a well-loved classic there, but because of its many, many variations, it is hard to know what the original recipe contained.

Some mulligatawny soups contain rice or noodles, some are made vegetarian, but traditionally it should have a meat base (like chicken or mutton).  Some contain cream, others coconut milk or yogurt.  Some add apples for a sour/sweet flavor, others add tomato while some people just dump in some chutney.  Your head could spin with all the recipes out there!

So how did we come up with our recipe?  Well, we went to our main source – our local Indian.  We absolutely adore their mulligatawny soup and wanted to eat a version as close to theirs as possible. This homemade recipe is relatively close to one we found in a Madhur Jaffrey book, but with a bit of help from our local Indian restaurant.  It can most definitely be made vegetarian or even vegan (!) and the lentils provide a great heartiness. Pair with some naan (store-bought for us) and you’ve got an amazing lunch or dinner.  Regardless of it’s history, mulligatawny soup is going to remain a staple in my household.  It’s too easy to make and too delicious.

One day, not so long ago, a Jamaican grapefruit with a twinkle in his eye spied a sweet and winsome-looking tangerine. A couple of witty one-liners later, perhaps with the aid of one or more adult beverages, the grapefruit and the tangerine fell on each other with inevitable consequences. Several months later, to the dismay of the parents, rather than the beautiful offspring they were wishing for, a misshapen, thick-skinned brute emerged.

However, unlike many ugly ducklings, this beast, try as he might, remained ugly. So much so, that wherever he went, people and citrus fruit alike would holler at him, calling him “Uuuugliii” (pronounced ooo-glee). What these meanies didn’t know was that beneath his hideous exterior, our Ugli was not only attractive and bright on the inside, but sweet and not a little juicy too, and soon began to become famous in his own right for this hidden personality.

Then, one joyful day, much to his surprise, Ugli found himself sitting on a wooden block in a Brooklyn kitchen. Before he had time to comprehend the gravity of the situation, his skin had been removed with a razor-sharp blade and his plump flesh sliced into supremes. Had he still been conscious, I am sure he would have been pleased to know that what remained of him was squeezed and mixed with an expensive olive oil making a kick-ass citrus vinaigrette that worked perfectly as a a sauce for a very simple tapa/pintxo of marinated fresh anchovies (boquerones) and slices of buttery avocado. The End.

Fresh Anchovy, Avocado & Ugli Fruit Tapa

Ingredients

1 package boquerones (flat-filleted, fresh anchovies marinated in oil and vinegar) (about 6oz)

1 ugli fruit, skinned and supremed

1/2 loaf crusty French or Italian-style bread, cut into thin rounds

1/2 avocado, sliced into 1/4inch pieces

juice of 1/2 ugli fruit

2tbsp best olive oil

salt and black pepper to taste

toothpicks

Recipe

Add juice, oil, salt and pepper in a bowl and whisk until combined.

Spear anchovies, “ugli supremes” and avocado slices with toothpicks and stick to bread rounds.

Drizzle with dressing and serve with a nice dry Manzanilla or Fino sherry.

So, lately we’ve been experiencing a certain degree of apathy with regard to food. Maybe it’s the time of year or the grind of work, either way, it’s not a great place to be for us, and hopefully somewhere we will leave soon. Nonetheless, sometimes inspiration can strike, and delicious, seasonal citrus fruit can be the spark.

Now, I use the word inspiration somewhat liberally here because really, all this dish is, is lightly fried monkfish medallions over a mix of Israeli and regular couscous. The “inspired bit”, if you will, is the sauce, an olive oil, tangerine, and Marcona almond emulsion.

Fried Monkfish Medallions with Mixed Couscous & Almond Sauce

Ingredients

• 1lb monkfish tail, sliced into 1 inch (2.5cm) medallions
• 3oz Israeli couscous
• 3oz regular (or flavored) couscous
• 1 large bunch white chard or escarole (chicory)
• 2tbsp golden raisins
• 6 tbsp whole marcona or other whole large almonds (1 tbsp chopped)
• 3oz your best extra virgin olive oil
• 1 tangerine, supremed, and juiced
• 1 handful good black, or kalamata, olives
• 3tbsp flat leaf parsley, finely chopped
• 12 oz vegetable or chicken stock
• 1 egg, beaten
• 4tbsp plain flour
• juice of 1/2 lemon

Recipe

1. Cook couscous with stock according to directions on package, or eyeball it if you’re feeling fancy.
2. In a blender grind all but 1 tbsp almonds, before drizzling in olive oil and tangerine juice. Taste and correct seasoning accordingly.
3. When couscous is cooked, stir in parsley, olives and remaining lemon juice. Correct seasoning if necessary.
4. Heat a frying pan to medium-high and add 2 tbsp regular olive oil
5. Sprinkle with salt and a squeeze of lemon juice, before dredging monkfish medallions in flour and egg.
6. Gently fry monkfish until golden brown on all sides, and remove to a cooling rack.
7. Add another tbsp olive oil to pan and add chard. Sweat until limp before adding golden raisins, tangerine segments and the chopped almonds.
8. Arrange all these delicious elements artfully on a plate before wolfing it down with a chilled Albarino.

And it was because of this humbling reminder of mortality that we were unable to visit a very tempting restaurant that lay just across Calle de Campomanes from our hotel (the curiously-titled Roommate Mario) in the Opera district of the city. Every day for a week, we walked (or, as our stay progressed, waddled) past this restaurant (it didn’t appear to have a name), re-reading and salivating at the names of dishes advertised on the sunshades overhanging the windows: paella marinera, paella bogavante, arroz al horno, paella valenciana, arroz atianda, and arroz negro.

At the time, we convinced ourselves that this was no big deal since we were in Madrid to eat Madrileño food, not rice dishes from the Levante (eastern Spain, around Valencia/Murcia, so-called because that’s where the sun rises), and certainly not in the chilly depths of winter when rib-sticking dishes like cocido madrileño and callos a la madrileño were the order of the day. Of course, we flagrantly disobeyed this rule on a couple of occasions (see our previous posts on Canarian papas arrugadas and Galician arroz marinero), and during our current lengthy bout of winter-induced, home-bound funk, we found ourselves, in our related regret-filled nostalgia, wishing that we’d made one more exception.

So, to appease these feelings, what we were unable or unwilling to eat in Madrid, we decided to make ourselves right here in Brooklyn. A couple of sachets of cuttlefish ink, some D.O. Calasparra rice, and a little help from Penelope Casas’ The Foods and Wines of Spain resulted in a quite magnificent traditional Murcian arroz negro.

Do not be confused about it, the rice is, and should always be, the star of the dish. Do not be tempted to listen to the voices in your head telling you to add more seafood: this is not a black paella (though traditional Valencian paellas contain no seafood). Rice, in this case, is not just a starchy canvas on which the more tasty and colorful protein displays itself, as it is commonly thought of in the American and British mind. Use only the amount specified below, otherwise you risk distracting your tastebuds from the point that is the extraordinary manner in which the squid (or cuttlefish) ink, together with pimenton, saffron and a hint of garlic, delicately perfumes the rice. A crisp white wine (as called for in the recipe) or a dry rose would make a perfect match.

Our good friend Nuría of Spanish Recipes Pic by Pic made what is, by any measure, a superior arroz negro on her third attempt. Having been unable (at least for now) to find squid or cuttlefish complete with their ink sacs, we’re not optimistic that we’ll be able to mimic the wonderful inky blackness of Nuría’s dish, but next time we try, I think we’ll add an extra packet of dry ink to see if we can get closer to that beautiful color.
Arroz Negro Murciano (Murcian-style Black Rice) with Garlic Sauce
(adapted from Penelope Casas’ The Foods & Wines of Spain)

Ingredients

• 500 grams Calasparra, Valenciana, or Bomba rice (only use Italian arborio or carnaroli, if you are absolutely desperate)
• 2 pounds octopus (with tentacles)(ab0ut 8 squid), sliced (if you find them with their ink sacs you’re very lucky, and use these in place of packets listed below)
• 1/2 pound small shrimp/prawns, shelled and chopped into pieces
• 1 large onion, chopped roughly
• 1 medium tomato, roughly chopped
• 1/2 medium green pepper (capsicum), chopped
• 1/2 jar piquillo peppers, julienned
• 8 cloves garlic, finely chopped
• 2 small, dry chorizos, cut into 1/2 inch cubes
• 2 packets squid or cuttlefish ink (nero di calamari/seppia)
• 1 pinch saffron threads
• 1/4 cup dry white wine
• 3 tsp pimentón dulce (sweet paprika)
• 4tbsp finely chopped flat-leaf parsley
• 3 3/4 cups (1.5ish liters) fish broth or clam juice (make 4 cups in case you need a little extra)
• 3 tbsp olive oil

For garlic sauce:

• 3 cloves garlic, crushed
• 1/2 cup olive oil

Recipe

1. Preheat oven to 325F (160Cish)
2. Clean the squid, cutting bodies into rings and chopping up tentacles.
3. In a wide 2-3inch deep casserole dish (preferably earthenware), or paella (pan), heat oil and saute onion and green pepper until both are wilted.
4. Add squid rings and tentacles and saute for around five minutes before adding chorizo, garlic, tomato, parsley, salt, pepper, saffron, and pimentón. Cover and simmer gently for around 30 minutes.
5. Meanwhile, follow directions on packets for reconstituting the squid/cuttlefish ink, and pass black liquid through a sieve to remove impurities. Mix ink with wine.
6. After 30 minutes, stir in rice and when well combined, add broth (boiling hot) and stir in ink/wine and toss in shrimp.
7. Bring to a boil and stir occasionally until rice is no longer soupy, about 10 minutes. Decorate with pimento strips and put dish in oven and bake uncovered for around 15 minutes until all remaining liquid is absorbed.
8. Remove from oven and cover tightly and allow to sit for 10 minutes.
9. While rice is resting, add garlic in a food processor or blender, and with motor running gradually pour in olive oil until well combined and golden.
10. Place dish in the middle of the table and encourage diners to stake their claim. Serve garlic sauce on the side.

The first time I ate pulpo a la gallega was at a very disreputable-looking food stand not far from the Estadio Balaídos in Vigo, Spain, before watching a soccer match between Celta de Vigo and Racing Santander (it finished 2-2). It was served on a slightly wilted plastic plate with a toothpick that looked suspiciously blunt at one end, as if it had already been used. I was absolutely sure I was going to have raging diarrhea because of this lack of hygiene, but ate the whole plate anyway. Sure enough, two hours after the end of the match, I rushed back to the hotel holding on to my bowels for dear life.

The second time, things improved considerably, reclining, as we were, in some old oak chairs in a tapas bar in Madrid earlier this year after a morning in El Museo del Prado. The only unpleasant feeling came from our sadness when the generous racione was finished. While pondering these feelings, Amy and I came to the conclusion that it’s one of the world’s greatest snack foods. Chewy, salty, sweet and filling, healthy and satisfying, pulpo a la gallega is simply chopped boiled octopus in the Galician style – dressed with sea salt, olive oil and sweet pimenton – and in Galician pulperias is commonly served on a wooden board with toothpicks. Like so many tapas, and Spanish dishes generally, it is achingly simple, and yet unbelievably good. Add anything to it and it becomes something else, take something away and it’s missing a key element.

That said, this, the signature dish of the region, is sometimes made with potatoes and when it is, is normally cooked on a hot plate and referred to as pulpo a la plancha. Another variation, pulpo a la feria, or pulpo a la feira in Gallego (the local dialect that sits somewhere between Spanish and Portuguese) is traditionally cooked in a copper kettle which gives the purple (when cooked) octopus a more orangey color and interesting minerally-taste. When such traditional vessels are unavailable (like virtually everywhere), a copper coin is often tossed in to the boiling water.

In an effort to do it all in one dish, as we only had one octopus – we boiled the ‘pus with a copper coin and boiled some potatoes separately, then combined them on the plate with the salt, pimenton and olive oil. It was delicious. The texture of octopus might be off-putting for some, as it’s kind of chewy on the outside and “crunchy” on the inside, but I love it, and when cut into inch-long chunks it makes a fantastic finger-food, if your guests are adventurous enough to try it. Not only that, but it’s easy to prepare and octopus is pretty reasonably priced.

Pulpo a la Gallega

Ingredients

1 pre-frozen medium octopus – around 1lb, pre-cooked (if not pre-frozen, freeze it for 24 hours)

2 quarts/ (roughly) 2 liters water, boiling

1 bay leaf, 1/2 onion, 1/4 cup vinegar (optional)

2 medium waxy potatoes, peeled and balled (using a melon-baller)

2-3oz extra virgin olive oil

1 tsp pimenton dulce/sweet paprika

1/2 tsp coarse sea salt

Recipe

Gently boil octopus in 2 quarts/2 liters salted water, remembering to add a copper penny, for 1 hr. (Some recipes call for bay leaf, onion, and vinegar, some not, in the water. Our experience tells us adding a 1/4 cup of white vinegar helps to tenderize the ‘pus a little)

Allow to cool before slicing into 1inch/2cm chunks.

Dress with olive oil, and sprinkle generously with pimenton and salt.

Serve with lots of crusty bread and a bottle of something cool and white, perhaps a Galician Albarino, Ribeiro, or a Portugese vinho verde.

Note: our friend CanaryGirl has also made Pulpo a la Gallega and her technique for boiling the octopus is rather different from ours. Check her out and feel free to tell us which you think worked best.

Check out some other posts you may enjoy:

• Truffled Butter: A Prince Among Ideas
• Pernil (Roasted Pork Shoulder): Low and Slow
• Grilled Rainbow Trout with a Romesco-esque Sauce
• Jamaican Jerk Chicken

I tweaked the original Bon Appetit recipe a bit and only had a piece of puff pastry in the freezer and some pie crusts. I will write the recipe asking you to use only puff pastry, but feel free to do what we did and roll out defrosted pie crusts, shape into a rectangle and line the outside of the tart with strips of puff pastry. It works just as well!

The taste of this tart was light and chewy. Using various different veggies and ricotta over all eggs helped me convince myself that I was eating healthy. Even after a few helpings, I knew I was kidding myself but I’ve never been one of those fools that really believed that “a moment on the lips is a lifetime on the hips”. If I did I’d be much thinner and this blog would not exist, clearly!

Btw… thanks to our friend at Serious Eats who featured this post in their “Blogwatch” section recently.   Gracias!

ASPARAGUS, CREMINI AND TOMATO TART WITH RICOTTA AND PETITE JURASSIC CHEESE

Ingredients:

• 2 sheet of thawed puff pastry (1/2 of a 17.3 oz. package)
• 1 egg, beaten
• about 10 to 12 asparagus spears
• 6-8 grape tomatoes, sliced in half
• 6-8 cremini mushrooms (or white/brown mushrooms), sliced in half
• 1/2 cup whole-milk ricotta cheese
• 4 teaspoons extra virgin olive oil
• pinch of salt
• 6 slices of thinly-sliced genoa salami, soppressata or other sliced cured meat of your choice
• 2/3 cup grated Petite Jurassic cheese (or Gruyere, Swiss or Comte cheese)

What to do:

• Preheat oven to 400 degrees. Roll out puff pastry on floured surface and roll into a large rectangle (about the size of a long baking sheet). Cut 1/2 inch of puff pastry from each side and brush the sides with a bit of the beaten egg. Place 1/2 inch pieces all along the edges of the puff pastry tart so that the egg is the binding ingredient. Transfer to a baking sheet.
• Steam asparagus until so it’s crisp-tender – about 2 to 3 minutes. Shock in an ice bath to keep color and texture. Chop the bottom 2 inches of the asparagus off and puree these in a food processor along with the rest of the beaten egg, ricotta, the olive oil and pinch of salt. Transfer to bowl.
• Spread the asparagus puree on the bottom of your tart, reserving a few tablespoons. It will fill up to about 1/8 of an inch high. Make sure it is coated evenly. Nestle the pieces of salami into the puree in random places around the tart. Sprinkle your cheese around the tart as well and put your remaining tablespoons of asparagus puree over the pieces of salami (so to cover them).
• Add your sliced grape tomatoes, asparagus spears and mushrooms to the top of the tart – make it look pretty, why not.
• Drizzle some olive oil over the top and bake about 25 to 30 minutes or until the filling is set. Serve warm or cold along with a salad or for breakfast with a runny egg.

Check out some other posts you may enjoy:

• Lemongrass Beef Shortribs
  
• Watercress & Ricotta Ravioli with Radicchio Butter Sauce
• Ensalada de Cabrales (Thin Sliced Apple Salad with Cabrales Cheese & Chive)
• Parsley, Parmigiano and Garlic Roasted Artichokes

Perhaps the most common, and implicitly, therefore the most popular, tapa in Spain and in Spanish restaurants world-wide, gambas al ajillo, or fried garlic shrimp, is rightfully so admired. The hot tang of garlic and red pepper flake-infused extra virgin olive oil, perfectly coating tender pink shrimp (king prawns for our UK readers), makes for a luscious and satisying dish, especially when there’s plenty of crusty bread to mop up the magnificently flavorful oil.

The other great thing about this dish is that it’s pretty cheap and incredibly simple to make. Accompanied by a green salad and washed down with a chilled glass of fino or amontillado sherry, or perhaps a flute of cava, this is a great tapa/racione or a light lunch, both in late summer and through the fall. Buen provecho!

Ingredients:

• 1 1/2 lb medium shrimp (about 20 medium-sized shrimp), shells removed
• About 1/2 cup extra virgin olive oil
• 3/4 head of garlic, each clove finely sliced
• 1 tsp (or more if you like it hot) red pepper flakes
• 3 tablespoons white wine

Recipe:

• Heat a pan to low-medium and throw in your thinly sliced garlic and red pepper flakes.
• Allow the garlic to infuse the oil for about 20-25 minutes by keeping it on low to low-medium heat. You do not want it to sound as though it is cooking the garlic quickly. It should not take on color immediately. This will really flavor your olive oil.
• After about 20 minutes, heat another pan up until it is very hot. Throw a few tablespoons of the garlic-infused oil into the hot pan and then throw in your shrimp.
• Immediately after, pour in a bit of white wine and allow to cook down about a minute. Continue to toss the shrimp so they begin to cook on both sides.
• Add the rest of your garlic oil and cook for another minute or two until shrimp are pink and cooked all the way.
• Serve immediately with lots of good bread.

Note: This dish is actually not authentically made, but I’ve played around with this dish a few times and I love the way garlic can really infuse oil – to me it gives a much stronger garlic flavor to the dish – if cooked more slowly. Traditionally, this dish is made in a cazuela (shallow clay ramekin) either on the stovetop or in a crazy hot oven. If you own a cazuela or similar type of vessel, heat it until it’s screaming hot and then toss everything in at once. You’ll probably only need to cook for about a minute (the garlic should be pretty dark and crispy) before it’s ready to serve.

Check out some other posts you might enjoy:

• Jamon, Jamon, Jamon, Jamon
• Unusual Tapas We Ate, or Madrileno Specialties
• Tame Tapas We Ate in Madrid/Tortilla Espanola Recipe
• Vermut (Vermouth): Rediscovering an Old Classic
• Following “La Seleccion” with a Selection of Pinchos/Tapas

Nonetheless, the skate and its delicious wings are definitely worth appreciating. A comparative rarity on menus this side of the Atlantic, skate wing is fairly common in French bistrots and used to be a regular on the menus of fish restaurants across the UK, but the common and white skates are now critically endangered in UK waters and are officially listed by the Marine Conservation Society as “fish to avoid”. In the Americas, almost the reverse is true, at least for the time being, as meatier fish tend to dominate fish menus at the expense of the more delicate white fish, the Pacific coast from Mexico to Alaska is full of the big (or giant – it can grow up to 8 feet in wingspan!) and longnose skates which make for some fine dining.

Skates are a cartilaginous fish in the ray family (you know, stingrays, manta rays, etc.) which is linked comparatively closely (in evolutionary terms) with the shark family, meaning that they are relatively slow breeding and give birth to live young, and are therefore more susceptible to overfishing than the more prolific egg-producing gill fish.

But don’t let this put you off trying skate. Just make sure to ask your fishmonger where the skate he’s selling comes from, and if he doesn’t know, make him find out for you. All good butchers know the provenance of their meats, so why should fishmongers not be as knowledgeable about their wares?

When purchasing skate, make sure it’s fresh and without any ammoniacal odor, as for some reason I could find no explanation for they tend to go off faster than normal white fish. Also, you should ask your fishmonger to remove the “bones” from the skate for you. This makes it easier to cook and eat because the wings contain a fan of bones that can otherwise be a chore to remove with a knife and fork.

The classic preparation is pan-fried au beurre noisette, or with a brown butter and caper sauce, which adds richness and acid to what is basically a flaky white fish, but because for us a fish meal tends to be a cathartic measure (albeit an enjoyable one) designed to make us feel healthier, we combined our pan-fried skate wing with a salad of finely-sliced fennel, fennel tops and tomato, and some steamed asparagus with a simple vinaigrette. However, feel free to also enjoy it in the typical manner as a little fat not only helps the fish remain moist, it brings out the best flavors of the delicate skate flesh.

Pan-Fried Skate Wing with Fennel & Tomato Salad (serves 2)

Ingredients:

1 whole skate, bones removed (8-10oz, uncooked)

1cup regular (not extra virgin) olive oil, or canola/vegetable oil

1 fennel bulb, sliced finely. Reserve fennel tops and chop finely also.

1 large tomato, diced

1/2 fresh corn cob, boiled and kernels removed

3tbsp good olive oil

1tbsp lemon juice

1tsp smooth dijon mustard

3tbsp plain flour

salt & white pepper to taste

Recipe:

Put fennel (including tops), tomato and corn into a non-reactive bowl and mix well with vinaigrette. Allow to sit and steep for at least 30minutes or as long as overnight.

Heat oil in a frying pan to medium-high, around 350F.

Dust skate with flour and season with salt. Pat off excess and gently lay in the hot oil until nicely browned and crisp all over (2-3mins per side, approx.)

Remove fish to a plate and gently pat dry with paper towels. Dress with the fennel salad and add an extra splash of olive oil to moisten the whole thing a bit, then serve.

Check out these other posts you might enjoy:

Orecchiette with Sausage and Kale

Lebanese Food in A Small Brooklyn Kitchen

Another Easy Meal – Tortilla Soup

Something’s Fishy ‘Round Here: Livornese Fish Stew (il cacciucco alla Livornese)

GRILLED LAMB CHOPS WITH HERBED YOGURT SAUCE AND PITA

Ingredients:

• 4 lamb shoulder chops (or any other type of lamb chop)
• 2 cups greek yogurt OR plain yogurt, drained
• 1 clove garlic, finely minced
• 1/4 cup minced parsley
• 1/4 cup minced mint
• 1/4 cup minced dill or fennel tops
• 3 tablespoon minced chives
• lemon juice
• salt and pepper
• pita, grilled

What to do:

1. If using non-Greek yogurt, make sure you drain your yogurt in a strainer lined with cheesecloth or paper towels for an hour or so. The thicker the better, so the longer you let it sit, the better.
2. Mix all your herbs in the yogurt along with the garlic, some lemon juice and salt. Stir and taste for seasoning or more lemon juice . Allow flavors to meld together for at least a half hour.
3. Season your lamb with plenty of kosher salt and fire up your grill or grill pan. When it’s nice and hot, grill your lamb on both sides for about 4 to 5 minutes on each side. Allow to rest for a few minutes before plating. Grill some pita bread next on each side for about a minute.
4. Plate your dish by topping each piece of grilled lamb with the herbed yogurt sauce and eat with a Greek Salad or grill some baby potatoes and toss with olive oil and some chunks of feta or even with some french fries! Sky’s the limit!

Check out some of these other posts you may enjoy:

• AUTHENTIC THIN-CRUST PIZZA
• SHREDDED CHICKEN SOPES WITH TOMATILLO AVOCADO SAUCE
• PASTA WITH LEEKS, ASPARAGUS, MUSHROOMS AND GRUYERE, TOPPED WITH A FRIED EGG
• WHOLE FISH BAKED IN SALT
• BLOOD ORANGE MARGARITAS
• FRIED LAMB RIB CHOPS WITH ROSEMARY-GARLIC REDUCED BALSAMIC
• PASTA (PERCIATELLI/BUCATINI OR SPAGHETTI) AL’AMATRICIANA (ROMAN CLASSIC PASTA DISH)