Oliveto: Tomato Dinners 2013: Noted for August 20, 2013
Oliveto: Tomato Dinners 2013:
Specialty Cocktail
- Oliveto Bloody Mary of course
Antipasti: smaller items, soup, salad…
- Peak-of-season tomato platter with Frantoio di Campagna olive oil and fleur de sel
- Terrina of heirloom tomatoes and watermelon with basil and cucumber
- Salad of tomatoes with eggplant crema, Lipstick peppers, house-pulled mozzarella, and red wine vinaigrette
- Crudo of local king salmon with tomato-water gelée, dill pollen, and nectarine
- Marinated Monterey Bay sardines with cherry tomatoes, arugula, and breadcrumbs
- Terrina of rabbit with smoked Early Girl tomato mostarda and frisée
- Garden lettuces vinaigrette
- Grilled flatbread with dry-farmed Early Girl tomatoes, garlic, basil, and McEvoy olive oil
- Fried green tomatoes with lobster rémoulade
- Charcoal-grilled octopus with spicy San Marzano tomato sauce, fregola, and charred Tropea onions
- Burrata-stuffed Black Prince tomato in carozza with basil pesto
- Tuscan tomato-bread soup with olive oil and Parmesan cheese
Primi piatti: pastas
- Spaghetti with garlic-studded San Marzano tomatoes and their sugo
- Bucatini all’ amatriciana
- Pappardelle rose with Magruder beef ragù and oven-roasted tomatoes
- Tortelloni of Gorgonzola cheese with tomato-vodka sauce
- Butterball potato gnocchi with cherry tomatoes, Brentwood corn, and pancetta
- Agnolotti dal plin with two tomato sauces
- Tajarin with tomato-braised rabbit
Secondi: grills, sautés, and rotisserie
- Farotto-stuffed Early Girl tomatoes with La Tur fonduta and Brentwood corn
- Pancetta-wrapped rabbit with slow-roasted tomatoes, barley, and salsa verde
- Tomato-braised lamb shank with baby artichokes and green tomato-mint salsa
- Charcoal-grilled sun-dried tomato-stuffed pork porterhouse with pancetta- wrapped dry-farmed Early Girl tomatoes, Floriani red flint corn polenta, and salmoriglio
- Spit-roasted tomato-glazed hen with tomato-braised Cranberry beans and grilled cucumber
- Pan-roasted local king salmon with cherry tomato salad, Armenian cucumber, and lemon verbena
- Braised Brandywine tomatoes with garlic, long-cooked onions, and breadcrumbs
Dolci
- Almond cake with tomato jam and fried Marcona almonds
- Ricotta mousse, tomato compôte, basil ice cream, olive oil, and sea salt
- Yellow tomato consommé, tomato and melon salad, melon granita, tomato sorbetto
