The menu changes daily and is posted on a blackboard.
Kitchen A Bistro to relocate to 404 North Country Road (formerly Mirabelle) in St. James next month.
Lomando plans to open Kitchen a Trattoria in the Kitchen a Bistro spot at 532 North Country Road.
Below is the recipe for Chestnut Pasta Dough:
1 cup type 00 pasta flour
3/4 cup chestnut flour
6 egg yolks
1 whole egg
1tbsp olive oil
1 tbsp milk
Combine all ingredients in kitchen aid and mix until combined. When the dough forms a ball turn it out onto a floured surface and kneed for 10 to 15 minutes. Then you must allow the dough to rest for one hour.
After one hour roll pasta to second thinnest setting and cut in ribbons about 1/2 inch thick.
yields 1 pound
For the Sauce
1.5 cups heavy cream
2tbsp of porcini powder (finely ground dried porcini mushrooms)
1/2 cup assorted wild mushrooms cooked in olive oil and seasoned with salt
1 duck leg confit cooked and shredded
2 tbsp grated romano cheese
Saute mushrooms and mushroom powder in 2 tbsp butter. Once butter begins to brown and the mushrooms release their aroma add the heavy cream. Once the cream comes to a boil, add the duck. Simmer for 1 to 2 minutes then add cheese. Remove from heat and add cooked tagliatelle.
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