27 Apr BLACK RAVIOLI, FILLED WITH BURRATA AND SAUTEED DUNGENESS CRAB MEAT
Weekend Special: April 28 – 30, 2017
Luisa Silvia has fond memories of her experiences in Italy cooking “Granseola”, a large-sized crustacean found in the North Adriatic Sea in the Venice area. Her love for the flavorful elegance of its meat is the reason why, after discovering the similar Dungeness crab from Alaska, she started mixing this gift of nature with the Italian way to prepare and cook. This recipe will be honoring our tables this weekend.
Squid ink and semola dough ravioli filled with buffalo milk burrata scented with lemon zest, tossed in Extra Virgin Olive Oil and sauteed with spring onions, chives and fresh Dungeness crab meat. The crab arrives today from Alaska and will be served along with the ravioli in the crab shell, all drizzled with saffron sauce.