Scalini Fedeli

SO many pastas were harmed at this dinner at Scalini Fedeli in NYC. This was a complementary mushroom ravioli with truffle cream sauce.

Next up was a Soft Egg Yolk Raviolo with ricotta and spinach covered with truffle butter.

Now starts the pastas, which were arranged in trios. First up were the
Ecuadorian Shrimp Over Squid Ink Spaghetti with roasted peppers and broccoli di rapa in a shellfish sauce with calabrian chilis, Butternut Agnolotti with a sage brown butter topped with amaretti and buffalo mozzarella, and Pappardelle In A Game Sauce with venison and hare finished with barolo wine and bitter chocolate.

The next three were Orecchiette In A Spicy Garlic And Olive Oil Sauce with escarole, sausage, cherry pepper and anchovy finished with caramelized pecorino romano; Spaghettini “Arrabbiata” with mushrooms, black olives and minced spanish anchovy in a spicy tomato sauce; and Sauteed Ricotta Gnocchi In An Arugula And Sundried Tomato Sauce finished with grated goat cheese.

A wonderful 8th pasta followed but was not photographed…Rigatoni with pancetta, onions and pepperoncini in a light tomato and basil sauce finished with mascarpone. Then came a palette cleanser — mascarpone gelato with a drizzle of sweet balsamic reduction served on a chilled strawberry “soup”. Incredible, but we needed more!

Last came a nice dolci, Panino Of Crispy Pistachio And Hazelnut Caramel Wafers filled with hazelnut gelato. The meal was enjoyed over some Napa Silver Oak 2006.