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THE WHOLE HOG 2012
Tuesday, February 7 through Friday, February 10
This year we return to the essential idea of Oliveto's Whole Hog dinners, honoring the winter season's tradition of many farm families in Italy who fatten a treasured hog in preparation for the visit from the butcher, preparing it for use throughout the year. There is no animal more giving than the hog.
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THE WHOLE HOG 2012
A la carte menu
MENU FROM THE FARM
Smaller items, soup, salads . . .
Selection of fermented salumi
Selection of cured whole cuts: coppa, prociutto, pancetta, lomo, lonza
Frittuli-preserved Calabrian confit of skin and trim with Cannellini beans, frisée, and lemon
'nduja di spilinga with wood-grilled crostino-spicy, fresh, spreadable Calabrian salume
Potted ciccioli-spread made from cracklings and rendered pork trim
Coppa di testa-head cheese
Fegatelli di maiale al finocchio-Tuscan-style grilled fennel-seed-crusted pork liver and crostini
Cotiche e fagioli-pork skin with Chestnut beans braised in tomatoes
Favata-soup of pork and dried white Fava beans
Garden lettuces vinaigrette
Chicories with pancetta, Parmesan cheese, and balsamic vinaigrette
Pastas
Penne alla norcina-penne pasta with Umbrian pork sausage, garlic, cream, and Pecorino cheese
Fusilli con soffritto maiale-Calabrian ragù of heart, liver, and kidney
Polenta e salciccia-Floriani Red Flint corn polenta with sliced salami cotto
Agnolotti dal plin-raviolini with ground pork filling
Pappardelle con maiale di latte-pappardelle pasta with milk-braised pork
Bucatini alla carbonara-pasta with egg yolks, guanciale, Pecorino cheese, and black pepper
Sagne chine-Calabrian lasagne consisting of marble-sized meatballs and tomato
Grills, sautés, and rotisserie
Cassoeula-Lombardian cabbage and pork stew to celebrate the feast of St. Anthony
Zampone con lenticchie- cotechino-stuffed trotter with lentils
Polpette e polenta-meatballs with Floriani Red Flint corn polenta
Porchetta al rosmarino-spit-roasted pork middle seasoned with rosemary and fennel seed
Arrosto di maiale-spit-roasted pork leg served over roasted vegetables
Nodino alla Veneziana-salt-cured chops marinated with chili flake and coriander, pressed under a brick
Involtino of Swiss chard with saffron farotto, Black Trumpet mushrooms, and Parmesan cheese
Roast hen al mattone with preserved Meyer lemon, Calabrian chili, and Yellow Finn potatoes
Fish-AQ
Desserts
Rosemary-prosecco sorbetto with Cesare's torta di nocciole
Blood orange ice cream-larded cialdone sandwiches
Strutto-basted pear and walnut streudel with vin santo ice cream
Kumquat gelée, grapefruit segments, grapefruit-Campari granita, and moscato zabaglione
Tuscan bread and lardo pudding with two-year-brandied Sonoma French prunes
Bittersweet chocolate cake
Sanguinaccio-first day (multiple regions) spiced blood and fruit sausage
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