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Incorporating the freshest olive oils from all over the Northern Hemisphere, Oenotri in downtown Napa has scheduled its second annual Nuovo Olio dinner series next week.

Chefs Curtis Di Fede and Tyler Rodde are inviting diners to enjoy dinner and olive oil tastings on the nights of Dec. 11-15, from 5:30-9:30 p.m. weekdays and until 10 p.m. on Friday and Saturday.

Menu items for the week include a selection of pizzas, including the popular margherita (mozzarella di bufala, San Marzano tomato sauce and Taggiasca Regina nuovo olio); olive oil confit squash with grilled little gems, bagna cauda, parmigiano and walnuts; sausage with smoked mozzarella, cayenne pepper and cavalo nero pesto; and tomato flatbread with frutti di mare (scallops, squid and clams).

Choices of antipasti are mixed lettuces with Meyer lemon vinaigrette, parmigiano-reggiano and Arbequina nuovo olio; grilled octopus with tortilla espanola and hamachi collar maionese; shaved fall mushrooms with celery heart, fried sunchokes and parmigiano-reggiano; conserva of garden vegetables with Rangpur lime vinaigrette and slow-cooked egg; and citrus salad with prosecco gelatina, Dungeness crab, avocado and fine herbs.

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Pasta selections include wild nettle linguine alla trifolata (local mushrooms with garlic and hot pepper); paccheri with Calabrian chile, cavalo nero, hazelnut pesto and ricotta dura; lovage leganari with cannellini bean vellutata, salmon roe and bottarga di tonno; ditalini cooked in the style of risotto with mackerel stock, celery root and cockles; and gnocchi with aioli, chives and fried artichokes.

Main course options next week include seafood choucroute with confit swordfish studded with anchovy; Willis Farm pork loin scaloppine with dried porcini, pine nuts, nepitella and olive oil toasted kale chips; braised and roasted Watson Farm lamb with olive oil smashed potatoes, Gaeta olives and rosemary; plus olio nuovo fried beef tongue Milanese with arugula and lemon.

Oenotri is at 1425 First St., Napa. For reservations, call 252-1022.

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