Archive for March, 2010

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March 20th, 2010 Specials

Saturday, March 20th, 2010

Calamari alla gratella

Grilled calamari with string beans, tomatoes, red onions

15

Risotto ai funghi e fegato grasso

Risotto with wild mushrooms & foie gras

20

Orecchiette al granchio e ceci

Orecchiette with crabmeat, chickpeas & fresh rosemary

19

Filettino di maiale fichi e balsamico

Pork tenderloin with figs & balsamic sauce, grilled beefsteak tomato & broccoli rabe

24

Pargo al limone e capperi

Pan seared red snapper fillet with lemon & capers sauce, purple potato’s pure’ & grilled portobello

25

Pizza ai porcini e tartufo

Tomato, mozzarella, porcini mushrooms & black truffle

16

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March 19th, 2010 Specials

Friday, March 19th, 2010

Insalata tiepida di polpo e patate viola

Warm octopus salad with purple potatoes & salsa verde

15

Risotto carciofi e olive

Risotto with guanciale, artichokes & black olives

18

Tagliolini al limone

Homemade tagliolini with lemon scent & 24 months aged grana padano

17

Filettino di maiale pere e pecorino

Pork tenderloin with pears in a red wine sauce & pecorino, broccoli rabe & fried fennel

24

Pargo al mais

Crispy red snapper fillet with sweet corn sauce, string beans Provencal & paprika dusted potato chips

24

Pizza ai peperoni e ricotta

Tomato, red peppers, fresh ricotta & basil

14

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Scott Gold, Author of The Shameless Carnivore Loves Testaccio + Chef Ivan Beacco

Friday, March 19th, 2010

Scott Gold, foodie and author of The Shameless Carnivore, attempted to eat 31 animals in 31 days, and he’s obsessed with Chef Ivan Beacco’s trippa in umido, stewed or braised tripe. Read more of his glowing review.

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Chef Ivan in News with City Harvest for National Child Nutrition Act

Friday, March 19th, 2010

Chef Ivan Beacco of Testaccio Ristorante was all over the news wire today, for his participation with City Harvest Food Council members to support a strong Child Nutrition Act with priorities outlined by the NYC Alliance for Child Nutrition Reauthorization (CNR). Chefs gained input from students about the kind of food they would like to eat at school. More. View AP images here. Chef Ivan made news in MedIndia, Asia’s health news portal for healthcare consumers and medical professionals, and News Blaze, the Daily News’ realtime newswire.

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City Harvest Food Council Chefs Meet With Harlem Students For Lunch & Travel to Washington to Ask Congress to Invest in Child Nutrition

Friday, March 19th, 2010

NEW YORK, March 17 /PRNewswire-USNewswire/ — City Harvest Food Council members and chefs Bill Telepan (Telepan), Scott Linquist (Dos Caminos), Lou Elrose (Wildwood Barbeque), Ivan Beacco (Testaccio Ristorante), Mary Cleaver (The Green Table), and Jorge Collazo (SchoolFood executive chef) joined Harlem middle school students at PS/IS 210, Tuesday March 16, 2010, for lunch to call attention to chef support of a strong Child Nutrition Act with priorities outlined by the NYC Alliance for Child Nutrition Reauthorization (CNR).  Chefs gained input from students about the kind of food they would like to eat at school.  Jilly Stephens, City Harvest’s executive director, and Dana Cowin (editor of Food & Wine Magazine and Food Council member) also spoke with students. More.

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March 18th, 2010 Specials

Thursday, March 18th, 2010

Sfogliatina alla ricotta e prosciutto

Savory pastry filled with ricotta, prosciutto & truffle

14

Risotto al pomodoro e zucchine

Risotto with tomatoes & zucchine

18

Tagliolini al salmone e zafferano

Homemade tagliolini with salmon & peas in a saffron sauce

18

Straccetti di manzo

Thinly sliced beef sirloin with balsamic onions, mashed potatoes & string beans

24

Merluzzo ai funghi e peperoni

Pan seared codfish with shitake & red peppers, spinach & giant beans

24

Pizza ai pomidori e pesto

Fresh yellow & green Tomatoes, mozzarella & pesto

13

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March 17th 2010 Specials

Wednesday, March 17th, 2010

Raviolini fritti

Fried spinach & ricotta ravioli with baby spinach & tomato’s spicy marmalade

12

Risotto alle pere e pecorino

risotto with pears & pecorino cheese

17

Maltagliati al ragu’ di coda

Maltagliati with oxtail ragu’

17

Battuta di vitello alla griglia

Grilled veal paillard with black truffle, baby spinach tomatoes, & shaved parmesan

24

Zuppetta di pesce ai carciofi

Assorted seafood stew with artichokes & lemon sauce, potatoes & scallions

24

Pizza al tonno e cipolla

Tomato, mozzarella, tuna & red onions

13



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Trippa alla Romana

Wednesday, March 17th, 2010

The story of Trippa alla Romana is inherently tied to the history of Testaccio, the Roman meatmarket neighborhood of which Testaccio Ristorante takes its name. The Fifth Quarter (essentially, the entrails), were the part of the animal the butcher and peasants could have, after the nobility, clergy, military and merchant classes took their share of the animal—it’s often how the butcher got paid by these other classes for butchering their livestock.

In the spirit of the Testaccio neighborhood, lively and dynamic with its roots back to ancient Roman living, Trippa alla Romana was born, often with unique recipes in every Roman kitchen. But Chef Ivan Beacco stays true to the authentic recipe that’s no doubt centuries old. It’s the best way to introduce Roman comfort food to Americans trying this light pasta-like texture and braised succulent goodness. Try Trippa alla Romana to see what all the buzz is about—it’s satisfying and delicious, particularly in this blustery oncoming spring weather.

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May Cooking + Living

Wednesday, March 17th, 2010

Gourmet Cooking and Living, host of the Italian Olive Oil Club and Gourmet Cheese Club, will have an event at Testaccio Ristorante in May, where Italian olive oils will be the theme of the night. Taste and see – perhaps you’ll join the Club to get a unique taste every month? The event not only features peppery, flavorful olive oil tastings and a special menu for the evening, but also Testaccio diners will get a special deal towards joining the Club. Visit our website,  or the Club’s site for more information.

tastings, special menu and club membership discounts

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Bewitching April

Wednesday, March 17th, 2010

In April, we’ll feature a special Strega night—it’s a delectable Italian liqueur that’s amazing as a digestive after dinner, or in dark chocolates, Italian nougats, and more. We’ll have a Strega-inspired menu and tastings of the drink and desserts so you can come to love Strega—the Witch—too. Menu and Strega Night to be coming soon in April!

photo credit: thewellseasonedcook.blogspot.com

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