March 18, 2011With our new pasta kitchen at Bottega, of course we have to have new pasta dishes ;-) Meyer lemon Strozzapreti and Dungeness crab, lobster-fennel broth, basil, tarragon and crab butter; Black pepper Bucatini alla Carbonara with soft poached local duck egg, Parmigiano crema, shaved asparagus and guanciale; Nduja salami and lemon ricotta Cappelletti, Calabrian broccoli rabe, tomato-pork jus and Mosto Oro olive oil.
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