Oliveto Whole Hog Dinners
Wednesday, February 3 – Saturday, February 6
Call 510-547-5356 or reserve online.
Although Oliveto’s Whole Hog Dinners are still a few weeks away, the kitchen is already in full swine…er, swing. Sauerkraut is fermenting, prosciutto is curing, and orders are being placed. Five wild boar arrived on Thursday from Mac Magruder and a massive order to Niman Pork Company also goes in this week. There will be hogs coming from Riverdog Farm, Paul Willis, Mark Pasternak of Devil’s Gulch and Heritage Foods, totaling somewhere near twenty-five whole animals.
And Chef Paul Canales is ready. He’s already finalized some of the menu, including old favorites & some new favorites for 2010. We will, of course, offer numerous house-made cured meats and pȃtés.
Warm antipasto of pork tongue, artichokes, and aged black truffles
Pappardelle nere with pork heart and wild mushroom ragù
Spaghetti with pork coppa confit, Calabrian hot peppers, breadcrumbs, and oregano
Tofeja del Canavese: Piemontese peasant braise of pork shoulder, little cotechino sausages, wild boar spare ribs, and pork skin rollattini with borlotti beans
Spit-roasted pork belly with Sicilian nero d’avola gelatina, chestnut honey, Castelvetrano olives, and almonds
Choucroute garni with spit-roasted pork “Pastrami,” belly rib, and grilled classic frankfurter
Valrhona chocolate-caramel tart with candy-coated pancetta
Sobressada & Sbriciolona: traditional Catalonian spreadable spicy salame and Tuscan wild fennel salsiccia cruda with lard piadina and wild arugula
Boudin blanc “Wellington”
Cannelloni pork, Chanterelle mushrooms, green garlic, and fontina Val d’ Aosta
Canederli: Friullian bread and pork dumplings with pork & date sugo
Carved fresh roast ham with cracklings and kumquat-clove gravy
Wild boar scallopine alla Count Pavel Stroganov with Chanterelle mushrooms, caramelized onions, sour cream, and sage riso
Duomo of local kiwis in pork gelatina with Blood Oranges in caramel
Larded puff pastry cornucopia filled with Seville orange ice cream and kumquat-pomegranate compote