Italian Tapas
Welcome to my new space.
Please help kick start the conversation.
Matteo Fagin
Create Your Badge
Welcome to my new space.
Please help kick start the conversation.
Matteo Fagin
Create Your Badge
In the second show of the Italian Tapas Challenge, I visit with Chef/Owner Billy Grant of Restaurant Bricco in West Hartford, CT. Chef Grant has been given the Cantine Talamonti’s Kudos 2003 as his wine to pair his Italian Tapas with. As you can see Chef Grant goes Whole Hog on this challenge. Some graphic images, may not be suitable for young viewers or Vegans.
Photos from the latest Italian Tapas Challenge. Chef/Owner Billy Grant of Restaurant Bricco in West Hartford, CT, uses whole pigs for his slow roasted porchetta bruschetta.
Italian Tapas Challenge at Bespoke, New Haven Blue Polenta Fried Oysters with Cured Lemon and Anchovy Remoulade. Paired with Aternum 2006 Trebbiano d’ Abruzzo by Cantine Talamonti.
From the Italian Tapas Challenge at Bespoke in New Haven. Prepared by Executive Chef Yousef Ghalaini. These are blue polenta fried Giga Moto Oysters from British Columbia, Canada. They were garnished with fried capers and served with a cured lemon and anchovy remoulade.
Crostini Gorgonzola - Crostini Topped with Wine Caramelized Onion Melted Gorgonzola Cheese and Fresh Pear
Peppadew Stuffed with Ricotta Salata Show. You could serve these without the grilled fennel, but it really ads another dimension to the dish. Watch how I eat it like a slob and get saba on my chin.
Question: On the Scoville Scale of Hotness where would you be 0-16,000,000.
Pumpkin Paninis. Put those carved pumkins to use next Halloween. You could also use squash if pumpkin is not available.
