Tickets for the United Way Chef’s Night Out event are sold out but you can still contribute. Come down to Boccata and drop some donation money in the jar to help me win the “Patrons Support” award. Stop between now and Saturday at 2:00pm. All the proceeds go to United Way of Lewis County.
Valentine’s Dinner 2014
$75 per couple
(beverages, tax and gratuity not included)
Appetizer (choose 1 per couple)
House-made Ricotta Salata, Gorgonzola, Pecorino Romano, Citrus olives, Handmade Bread Sticks
Tahini and Roasted Red Pepper Crab Cakes, Spinach Cream
Mixed Greens, Balsamic Fig Dressing, Frizzled Onion
Entree (choose 2 per couple)
~Truffle oil infused fresh handmade tagliatelle, chanterelle mushroom duxelles, cream, fried parsely
~Slow cooked Spanish style pork ribs, pork jus sherry cocoa reduction, potato torte, braised kale
~Pan seared wild sea scallops, Italian salsa verde, saffron pea risotto
~Braised duck hind quarter, root vegetables, squash goat cheese polenta
Dessert ~ Tartlet Trio
Chocolate Hazelnut, Pomegranate Curd, Ginger Coconut Cream
Thursday, January 16th, 6:00-8:30pm
Boccata – A Taste of Spain
Instructor: Chef Darin Harris, owner and chef, Boccata Restaurant, Centralia, WA
Chef Darin has spent 10 years as owner and chef of charming Boccata, an eclectically Mediterranean restaurant in the heart of Centralia. This evening he’ll explore the intriguing cuisine of Spain, starting off his menu with a Spanish Tortilla, the well-known torte made from potatoes, eggs and onion. A refreshing Orange and Tomato Salad, which also includes fennel, onions and pomegranate vinaigrette precedes Chicken with Catalan Picada Sauce, chicken breasts pan-roasted with spices, finished with an almond-chocolate sauce, served with saffron rice and braised greens.Pecajoes, Spanish pancakes stuffed with Catalan cream is the memorable sweet finish to the meal.
New Year’s Eve 2013
Service for two people $60
(beverages, tax and gratuity not included)
(choose one to split)
Fontina and Artichoke Fondue
Flash Sautéed Garlic Calamari and Breaded Mussels
(choose one per person)
Classic Caesar or Greek Green Salad
(choose one per person)
Yellowfin Tuna and Prawns
Grilled tuna steak and prawns served garlic smashed gold potatoes, green beans and a caper white wine butter sauce
Chicken breast stuffed with prosciutto and goat cheese served with roasted spinach polenta and a tarragon cream reduction
Flat Iron Steak
Marinated with cracked pepper and rosemary, grilled and served with frizzled onions, green beans and garlic smashed gold potatoes
Penne tossed with Chanterelles, leeks and hazelnuts in a light sherry cream sauce
Dessert ~ Tiramisu
A group of dedicated local folks are gathering presents for Santa to deliver to some Lewis County families. Boccata is one of the drop off locations. While you are out shopping grab a little something extra and drop it by the restaurant (new but unwrapped please). Follow the facebook page at https://www.facebook.com/groups/1466993066860006/?ref=br_tf
The popular Roman dish Pasta alla Carbonara is certainly one of simplicity, whose success is based on quality of ingredients and a proper method of assembly. The history of Carbonara is a much debated subject, but most believe it was invented by the carbonai. This population made up of carbonaio – men who make charcoal – worked for centuries in the Apennine Mountains near the city of Rome. The carbonai camped outdoors for months at a time. Ingredients like olive oil, cured pork, cheese, dried pasta, salt and pepper were easily kept fresh without refrigeration. Local eggs were readily available from area farmers. All that was needed was a good hot fire, a pasta pot and a bowl.
The recipe provided here is the simplest and most classic preparation used by the charcoal makers of “the old days”. There are three options for pork products that can be used in this dish. Guanciale is the most classic, and to a Carbonara purest, THE choice. Guanciale is a salt and sugar cured “bacon” of sorts made from pork jowl. Some prefer to use pancetta, another Italian cured pork product made from the belly. If you can’t find either of these options then a good quality bacon will still produce a delicious dish. The cheese should be sharp and freshly grated. Pecorino Romano is preferred but a good quality Parmigiano-Reggiano is good too. Farm fresh eggs produce the best flavor results and they should be close to room temperature. I am not including any quantities for salt or pepper. Depending on your palate and your choice of pork product, the salt may not be needed, except for salting the water to cook the pasta in. Freshly ground black pepper should be added to suit your taste.
1 lb dried pasta, spaghetti or linguine work best
4 large eggs
8 oz Guanciale, Pancetta or bacon
1 cup finely grated Pecorino or Parmigiano
Fresh ground black pepper and Sea Salt
Bring about 6 quarts of water to the boil in a large pot. When cooking dried pasta the water should taste as briny as ocean water. While the pasta water is heating, saute whatever pork you have chosen in a large saute pan until it is crisp, golden and the fat has been rendered. Turn off the heat. In a bowl whisk the eggs and cheese together until smooth. When the pasta is al dente (about 8-10 minutes), reserve 1/2 cup of the water and drain. Return the saute pan to medium heat and add the reserved water and pasta. Toss the pasta over the heat until most of the water has been absorbed. Turn off the heat and wait for the bubbling to subside. This part is very important, because if you add the egg/cheese mixture when the pasta is too hot the eggs will scramble. When the pasta has cooled, but only slightly, add the egg/cheese mixture and toss until thickened. The result should be a silky but slightly sticky sauce that clings well to the pasta. Season with freshly ground black pepper. Add additional salt if desired and serve. Enjoy!
*A note on adding cream to Carbonara – DON’T!!!
¼ cup olive oil
1 medium yellow onion diced
10 garlic cloves minced
¾ cup chopped fresh fennel bulb
1 ½ cup chopped wild mushrooms (shitake, oyster or chanterelle)
8 roma tomatoes diced
½ cup chopped Italian parsley
½ cup dry white wine
1 cup heavy cream
1 pound drained small oysters with the liquid reserved
Coarse black pepper
- Heat a heavy bottom soup pot on medium high heat and add the olive oil, a few pinches of salt, onion, garlic and fennel bulb.
- Sauté this mixture until it begins to soften.
- Add the mushrooms and parsley and sauté for 2 minutes.
- Add the roma tomatoes and sauté until very soft.
- Stir in the white wine and reserved oyster liquid. Simmer on medium heat for 5 minutes.
- Add the heavy cream and bring back to a low simmer.
- Season to taste with salt and pepper.
- Add the oysters and cook until they begin to curl, about 2 minutes
- Ladle into warm bowls and serve.
This rich stew is great served on a cold autumn night with some nice crusty lightly toasted Italian or French bread drizzled with a bit of extra virgin olive oil. Pair this with a light dry Italian white wine.