11 Aug Trieste-Style Offelle
Weekend Special: August 12-14, 2016
Inspirationtell us all
things from the first beginning: Grecian guile,
your people’s trials, and then your journeyings
–Virgil, The Aeneid
Ancient Romans once made pilgrimages to their temples in hopes of currying favor with the gods via offa offerings. Offa: buns composed of farro (somewhat similar to today’s focaccia). If one were to survey classic mythology, in fact, one would come across the account of the Trojan hero Aeneas putting the three-headed Cerberus to sleep in front of the underworld with an offa offering (one endued with honey and soporific herbs).
So as with most of Italy’s latter-day culinary marvels, our weekend special, Offelle alla Triestina, a delectable composition from the Northwest, though modern and novel in its own way, has sprung from and still bears the DNA of a two-thousand-year-old culture.
Offelle (square-shaped ravioli) is prepared with yeast, eggs, and durum and farro flour. It’s filled with homemade pork sausage, roasted veal tenderloin, sautéed spinach, and braised onions. Finally tossed with melted Parmigiano, crispy artichokes, and summer truffles.