Tag Archives: Pasta

White Truffles – Mother Nature’s Best Perfume

22 Dec

There is nothing in this world like the aroma of a fresh White Truffle from Italy. This particular one is from Tuscany, and was served at Oliveto in Oakland. Lucky for us, since Antiquity, someone figured out that this ugly duckling is worth the hunt!

One of the best ways to enjoy them is thinly shaved over a fresh, buttered Tajarin Pasta or soft-scrambled Eggs (Parmigianno-Reggiano optional). So simple and so divine!

For a more affordable way to get that special flavor and aroma, I really like La Tourangelle White Truffle Infused Oil. It’s delicious when added to a vinaigrette (take any standard recipe and replace 1/2 of your Olive Oil with the Truffle Oil) or drizzled over Popcorn in lieu of Butter. If you can find 479 Popcorn in your grocery store, the Black Truffle and White Cheddar flavor is a real treat. They have gift packs online too.

Happy Holidays to everyone!

Seven Hills – San Francisco

22 Jan

Our good friends Katie and Michael recommended Seven Hills (named after the 7 hills of San Francisco: Telegraph Hill, Nob Hill, Russian Hill, Rincon Hill, Mount Sutro, Twin Peaks and Mount Davidson). We had an early reservation and after several minutes, the Chef came out to say hello to our table. As we were introduced by Katie and Michael, I had no doubt we were about to have a really special dinner.

It was such a pleasure to meet Alex Alioto and Alex Solomou, the partners of this fantastic restaurant, located on Nob Hill at 1550 Hyde St. Alex Alioto, the Chef, shared with us that he worked in restaurants in Italy and Germany, as well as The Ritz Carlton in San Francisco, working with Ron Siegal (who used to be the chef at Masa’s) and The French Laundry.

We shared Appetizers consisting of Salt Seared Monterey Bay Calamari with a delicious Eggplant Caponata, Roasted Niman Ranch Bone Marrow with a Parsley and thinly shaved Black Radish Salad (along side some Crostini and Hawaiian Red Sea Salt to garnish), and Grilled Mackerel with an Olive Tapenade. All outstanding!

The fresh pastas were light and delicious. I don’t order pasta often these days, but I had feeling their Carbonara would be worth the calories. It was amazing and I especially loved the generous, savory pieces of Fra’ Mani Pancetta.

One of the other stand out pastas of the night was a Tallegio Cheese Agnolotti with Squash Puree and Vegetable Broth. The Squash Puree was delicate and the infused green oil floating on top of the broth was a lovely sight. Thanks for sharing a bite, Jenny, and Victor for ordering some great wine!

For dessert, we shared some House Made Fresh Ricotta Cheese “Doughnuts” with an Orange Creme Anglaise. The Ricotta was mixed into the dough and they were lightly dusted with sugar. If you’ve ever had Ricotta Pancakes, they were similar, but even better since they were crispy all around. I especially loved the orange zest. Can’t wait to go back!

Hmmm…I think I need to make some Lemon Ricotta Pancakes soon!