Lunetta means little moon in Italian. It's a fitting name for a sliver of a restaurant that calls on the flavors of Italy while letting you feel right at home.
Chef Adam Shepard also cooks with as many local ingredients he can find, including cheese. In fact, Betsy Devine started making ricotta in his kitchen. And after a trip to Italy with Rachel Mark, the two women went into the cheese making business.
And soon enough, Salvatore Brooklyn was born. Ricotta is the only cheese they make so far, but it's quite versatile. Shepard often uses it in lieu of butter.
Instead of basil, the pesto is made with brocolli rabe. It's blanched and quickly immersed in an ice bath. It's combined with salt, pepper, pine nuts, grana padano and lemon zest, then heated with some chicken stock and fresh ricotta.
The cooked orchiette pasta is tossed in, with a little ricotta on top.
Portions tend to be on the smaller side, to get people to share.
So you can eat your Brooklyn-made cheese in a Brooklyn restaurant, and be Brooklyn proud.
Salvatore cheese is sold elsewhere, and Lunetta also has a manhattan outpost that opened about six months ago.
For more information on the restaurant, visit Lunetta-NY.com
For more on Salvatore Brooklyn cheese, visit SalvatoreBklyn.com
ORECCHIETTE WITH BROCCOLI RABE PESTO
For 1 lb. orecchiette