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Puglia dinners at Oliveto Jan. 18-20

Robert Lauriston | Jan 9, 200610:51 AM

Got this partial, tentative menu in an email from Oliveto. Puglia (Apulia) is the heel of the Italian boot, one of the southern states that A16 draws on for wines and recipes.


'ncapriata: fava bean purée, chicories, red onions marinated olives, and fried breadcrumbs

Polpettini fritti: little fried lamb meatballs with rosemary and lemon

Pesce crudo: platter of various raw fish and shellfish

Friselle: Puglian-style bread rusks with arugula, hot peppers, oregano, and ricotta salata

Verdure a scapece: marinated artichokes, cardoons, leeks, and fennel with anchovy and mint

Primi piatti

Minestra maritata alla Foggiana: soup of layered winter greens and pancetta

'Cicerchie' bean soup with fried tria pasta and leeks

Cavatelli with fagioli tondini and wild mushrooms

Borage laganari with 'ceci' beans

Ravioli of house-made ricotta dolce, lemon zest, and marjoram

Orecchiette with broccoli rabe, garlic, anchovy, and hot pepper

Viermiceddi cu lu baccalà: Puglian-style vermicelli with salt cod, green olives, and bay leaf


Watson Farm lamb shoulder braised with potatoes, tomatoes, and herbs

Charcoal-grilled sausages a punta di coltello

Grano with braised Jones Farm rabbit and rosemary

Spit-roasted Liberty Duck with olives and polenta
Involtini of swordfish, blood orange, breadcrumbs,
currants, and pine nuts

Braciolini al ragù: stuffed Willis Farm pork rolls
Sand dabs in cartoccio

Link: http://www.oliveto.com/calendar.html#...

Image: http://www.jpmoser.com/little-images/...

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