Moo

This was my favorite dish- officially called Beef Stracotto with Tomato Concasse, Seasonal Mushrooms, and Sage Butter. More like a beef symphony in a creamy, earthy buttery explosion. The raviolis were impossibly delicate, encased in a transparently thin pasta shell. Seriously, when I roll pasta at home, setting 4 out of 8 is as thin as I go... any thinner, and the dough shreds in my fingers. This dough was at least a 7 out of 8. The filling itself, I know, must have taken hours to prepare. It wasn't just braised beef- it was the marrow bones and overtones of veal stock... rich, deep, complex with a superfine texture that resulted from shredding and pureeing. All finished with the light (but oh so heavy) sage cream sauce and salty ricotta salata.



This one was the boy's favorite- caramelized so well that he called it "beef candy." I honestly don't like filet usually... too tender, lacks flavor. But this one was so well marinated and seared- and the demi glace enhanced the natural flavor of the beef, which was meaty, deep, and soft as butter. Beneath the steak are asparagus and spaetzle. Nothing like a doughy, buttery spaetzle to complement a melty slab of beef. Yum.