17 Mar Maccheroni di Campofilone
Weekend Special: March 18-20, 2016
InspirationLet’s again turn our attention to brisk, mountainous Marche. Inscribed in the many local cookbooks that preserve this region’s culinary history is a particularly piquant recipe (from the fourteenth century) that piqued Chef Luisa Silvia’s interest this week, a gastronomic Elysium, if you will, of egg yolk pasta, lamb, wild mushrooms, truffles…
Does it sound exquisite?
Well, beloved patron, consider yourself cordially invited to Merlo on Maple this weekend to experience it’s indelible greatness!
Maccheroni di Campofilone, our weekend special, begins with stone-ground durum flour and egg yolks, which are shaped and finely sliced into tagliatelle. This rich pasta is then cooked in hen stock and tossed with a succulent sauce of baby lamb that’s filled with celery, herbs, pecorino, wild morels, and black truffles.