Italian Inspiration

A week-long trip to Italy to eat in restaurants in Tuscany sounds like a vacation - right? However, when four of M’tucci’s chefs (and one lucky photographer/writer) made that trip last summer, it laid the groundwork for the menu at M’tucci’s Twenty-Five.

For John, Shawn, Cory and Damian it wasn’t a vacation, but it was a valuable Italian experience; eating, cooking, taking a couple of classes, and basically absorbing Italian food and culture for seven days. John Haas said that nearly every dish on one page of the menu (small plates, crostini, appetizers, cicchetti, charcuterie) was inspired by their experiences and meals. He remarked about the amazing simplicity of an appetizer plate with lightly pickled vegetables that we had for lunch in Colonatta (near the Carrara Marble Mines).

“It was not the most impressive mixture of vegetables, ones that we tend to overlook, but it was the way that they balanced it perfectly with flavor and texture. So thoughtful, so simple, but so good,” he said. “We all said Wow.”

I asked each chef to choose one dish on the new menu was inspired by their meals in Italy. First up, Executive Sous Chef at M’tucci’s Twenty-Five, Damian Lucero.

“Sitting on the coast in the town of San Vicenzo at Il Bucaniere, with the salty air and the view of the sea, there was a tuna appetizer with a green, pesto-like wine sauce with a cauliflower puree on top that I wanted to put our spin on it and make a tuna entree,” he said. “So we cure sushi-grade tuna, then pan-sear it, and serve it with a spinach pesto and our house oyster mushroom fermented arancini stuffed with mozzarella. It’s really good.”

Executive Chef Shawn Cronin was inspired by bitter Italian greens, which are used in a variety of ways throughout Italy.

“What struck me was how they use and celebrate things that we use as an afterthought. Escarole is used at the other restaurants, but we use it heavily here. The Grilled Escarole Caesar Salad is a little different to most people, but when they taste it, they like it and they say it works. It’s (escarole) such a small player, but it can take center stage when you sauté it, serve it fresh or preserve it. It’s really the star on the Chianina Beef Ravioli,” he said.

President/Company Chef John Haas was inspired by how the elements come together: the sea, the land and the weather.

“We incorporated those elements in the Seared Atlantic Sea Scallops, you’ve got the saltiness of the pancetta, the sweetness of scallops from the sea and the brightness of the peas. To me the salinity, the minerals and the freshness all work together. It’s very representative of the flavors and foods of Tuscany,” he said.

Seared Atlantic Sea Scallops, sautéed spinach, pickled escarole, red onion, M’tucci’s applewood smoked bacon, white beans and English pea puree.

Come explore the menu at M’tucci’s Twenty-Five. We think it’s as close as you can get to Italy and still be in New Mexico. Click here to see the menu.

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NEWS FROM M’TUCCI’S

M’tucci’s Twenty-Five

Weekend Specials

Seafood Special - Pan-Seared Ono w/Smoked Prosciutto Powder, Garlic Whipped Potatoes, Roasted Artichoke, Sautéed Arugula, Caper Lemon Butter Sauce - $24

Cut of the Day - Chianina Delmonico, Grilled Marinated Broccolini, Garlic Mashed Potatoes, Herbed Salsa Verde - $25

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24oz Hand-Cut Porterhouse: Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction 

Pan-Seared Seafood - Sand Dabs, Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Caper Lemon Beurre Blanc 

Ravioli - Pesto Ricotta Ravioli, Sautéed Pink Shrimp, Roasted Red Bell Pepper, Asparagus, Shallots, Light Lemon Cream Sauce

Braise - House Spicy Bacon, Roasted Brussel Sprouts, Shallots, Candied Dates, White Wine Butter Sauce, Pappardelle Pasta 

M’tucci’s Moderno

Weekend Specials

Cut of the Day - 24oz Hand-Cut T-Bone - Crispy Salt Water Potatoes, Grilled Asparagus, and an Italian Salsa Verde.

Featured Wine Pairing: Intrinsic Cabernet Sauvignon

Pan-Seared Seafood - Barramundi - Sautéed Arugula, Garlic Mashed Potatoes, Roasted Artichokes, Caper Lemon Butter Sauce, Finished with a Smoked Prosciutto Powder.

Featured Wine Pairing: Glass Mountain Chardonnay

Pasta Special - Shrimp Diablo - Pink Patagonia Shrimp, Caramelized Onion, Celery, Capers, Crushed Red Pepper, Marinara Sauce, and Spaghettini Pasta.

Featured Wine Pairing: Imagery Pinot Noir

Click here to vote for M’tucci’s Moderno for the Best of Rio Rancho. Please vote for us in the following categories: Best Italian, Best Waitstaff, Best Appetizer Menu, Best Date Night Restaurant, Best Dessert, Best Lunch Spot, Best Bartender (Tyler or Shelly or Isaac), Best Chef (John Haas), Best Tap Beer Selection, Best Happy Hour - and, of course, Best Pizza!

March Music

Thursdays 7-9
3/19 - Oscar Butter
3/26 - Melissa Rios

Friday’s 8-10pm
3/6 - Kirk Matthews
3/13 - Lani Nash
3/20 - Kirk Matthews
3/27 - Leah Leyva  

M’tucci’s Catering

Don’t forget to make your bookings for Mother’s Day and Graduation Parties. We offer on-site catering at M’tucci’s Moderno (2 private dining rooms for 35 & 75 guests) and at M’tucci’s Twenty-Five (private dining room for 45 people). We also have a large screen for your presentations when you book the private dining room at M’tucci’s Twenty-Five for your lunch meeting. We can deliver off-site catering to your home for a buffet, dinner party or wedding reception. Click here to see a menu and contact us today!

Il Salone - Private Dining Room at M’tucci’s Twenty-Five

M’tucci’s @ Lava Rock Brewing Company

Happy Hour Monday - Friday 3:00 - 6:30

New beer:

The Vulkanland Vienna lager is a copper to reddish-brown beer with pale chocolate and Vienna malts. It’s balanced with aromas and flavors of sweet malt and floral hops. Low hop additions allow the German malts to truly shine though, making this darker lager a quaffable beer to drink any time of the year. 5.5% ABV and 24 IBU’s. 

Daily Specials

Sunday - Happy Hour all Day

Monday - Margherita Mondays - $5 small Margherita pizza, add a pint and it’s $10

Tuesday - $2 Tuesdays Happy Hour - All pints $2 (except seasonal beers) and $2 off all Appetizers

Wednesday - Wing Wednesday - 2 pounds of our special house brined wings in 3 flavors for $8

Thursday & Friday - Live Music and regular Happy Hour

2020 Lunch Special

Every 20th guest who comes in for lunch between 11:00 & 3:00 Monday - Friday gets lunch on M’tucci’s. Who said there’ no such thing as a free lunch??

Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, . $1 off all pints. You can catch your favorite team on one of our large five screens.

Live Music - Thursdays @ 6:00 and Fridays @ 8:00

3/13: Kirk Matthews

3/19: Amy Cliser

3/20: Lea Leyva

3/26: Austin Van

3/27: GB Duo

See you next week. Ciao!