New Mexico Italian Style
/Fresh green chiles (from Hatch and elsewhere) are synonymous with New Mexican cuisine. However, chiles and peppers play a prominent role in Italian cuisine, primarily in the Southern part of the country. In Basilicata, the Senise Pepper is used for flavoring cheese and cured meat.
At M’tucci’s Twenty-Five, Chef Shawn has been using the Calabrian Pepper in a variety of ways. Calabrian chiles are known for their balanced sweetness and heat. They are famously used to flavor pasta alla’ arrabbiata and the region’s salumi: capocollo, soppressata and ‘nduja (and spicy, spreadable sausage that we have made occasionally).
This weekend, the M’tucci’s @ Home Prep Kitchen kit successfully mixes New Mexico with Italy. Our Hatch Green Chile Braised Beef Brisket is paired with Calabrian Pepper Potato Salad, Cornbread and Mocha Cookies. The Calabrian peppers are in the sauce for the potato salad and add a slightly spicy flavor that I loved.
As with all of our Prep Kitchen kits, all of the ingredients and a recipe is included. Heat the brisket, mix the potato salad ingredients, bake the cornbread (pan included) and you have dinner for four for $39.
By now, most of you are aware of the current re-opening orders for New Mexico businesses, including restaurants. We released this letter at the beginning of the week.
Weekend Specials
M’tucci’s Italian
Pan Seared Scallops, Salt Water Potatoes, Grilled Asparagus, Sautéd Spinach, Lemon Caper Beurre Blanc $27
M’tucci’s Moderno
Pan-Seared California Halibut, Salt Water Potatoes, Sautéed Spinach, Roasted Artichoke, Lemon Caper Butter Sauce $24
Dessert: Blackberry Upside Down Cake with Chantilly Cream and Candied Walnuts $7
M’tucci’s Twenty-Five
Calabrian Shrimp: Patagonian Pink Shrimp, Calabrese Chiles, Sautéed Broccoli, White Wine Lemon Butter $17
Our daily Meal Kits have been a big hit and we are busy trying to keep them in stock. We apologize if we have run out when you try to order. Please call the restaurant closest to you and we’ll let you know when we’ll have one available for you.
Our Soul of a Chef Lunch Series continues to be popular, with the M’tucci’s Chefs coming up with specials from their careers, travels or younger years. This week is no exception with a popular street food/sandwich from Emilia/Romagna, a Po’ Boy from New Orleans at M’tucci’s Moderno. Our Backward Hat Chefs at Italian are cooking a Shrimp Scampi and a Miami Cuban-style sandwich.
We want to recognize the farmers and ranchers who provide food for our restaurants and your table. Throughout much of my career, I had many assignments covering agriculture for magazines and corporate clients. In honor of the hard working families across America, we would like to close this edition of La Gazzeta with a slide show of some of the farmers, ranchers and their land. See you next week, Ciao!
