New at M'tucci's

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Several new menu items were introduced when M’tucci’s Bar Roma opened a little more than a week ago. Exciting new dishes have been added at our other locations, too. Let’s take a look at some of these newcomers.

‘Nduja is a spicy, spreadable pork sausage from the region of Calabria. It is loosely based on the French sausage andouille.

'Nduja is made using meat from the head (minus the jowls, which are used for guanciale) trimmings from various meat cuts, some clean skin, fatback, and roasted Calabrian chiles which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.

‘Nduja is used on the spicy Calabrian Charcuterie Board, in the Polpo di Roma and in the Mozzarella Fritti at M’tucci’s Bar Roma.

Artichokes are used at all of our restaurants in appetizers, as sides with pan-seared fish or in different pasta sauces. Synonymous with Roman cuisine, several varieties are available in Rome, but the carciofo romanesco, the violet globe artichoke, is only available from February through April. A popular preparation in Spring is carciofi alla matticella, where they are roasted over the pruned branches of grape vines, shown below.

At M’tucci’s Bar Roma, Chef Damien has created some interesting dishes using imported Italian artichokes. You can try them seared on the Roman Charcuterie Board, or in an Artichoke Bisque, in the Di Roma Salad, in the Artichoke & Leek appetizer, or simply roasted with a Garlic Aioli dipping sauce.

Cucina Povera (poor cooking) has a long tradition in Italy, particularly in the poorer regions in the South. Many meatless dishes were created at home when meat was too expensive. The technique called Sugo Finto (fake sauce) adds ingredients in steps so the finished sauce has rich layers of flavor. It’s a common technique in Tuscany and in the South, where the sauce begins with a soffritto (finely chopped onion, carrot & celery slow cooked in olive oil), then herbs, garlic, wine or tomato are added.

Chefs Shawn and Damien created several vegetarian dishes while at M’tucci’s Twenty-Five. The Black Truffle & Mushroom Ragu evolved into Pasta Tartufo at M’tucci’s Bar Roma using the sugo finto technique.

At M’tucci’s Moderno, Totten Inlet Mussels from the Puget Sound of Washington are steamed in a Saffron, Garlic Wine Sauce as an appetizer and appear in the new Frutti di Mare, which is a seafood extravaganza of Mussels, Shrimp, Clams and Scallops in a Spicy Tomato Sauce over our House Made Fettuccine.

At M’tucci’s Italian Chef Cory and Sous Chefs Alberto and Aaron create an interesting braised dish every weekend using beef, lamb or Sackett Farms Pork. Braising is another popular cooking method in Italy: less expensive cuts of meat browned, then slow cooked in a liquid.

Every week you’ll discover a new dish like Crispy Sackett Farms Pineapple Rubbed Pork Belly with Creamy Risotto with Roasted Red Bell Pepper, Scallions, Pineapple Shrub Fruit Garnish. This week’s Braised Special is Sackett Farms Pork Shank Braised in Red Wine/Porcini - Creamy Sweet Potato Polenta & Sautéed Green Beans.

Chef Omar at M’tucci’s Twenty-Five has something special for two lucky parties. Due to the rarity of Chianina Beef, especially the prime cuts like a Porterhouse, this special is not a daily menu item. The 32 oz. Porterhouse is grilled medium rare then sliced and served with your choice of three sides. Feast your eyes on this. Pretty sure it will feed four adults.

Chianina Porterhouse served with Creamy Polenta, Sautéed Spinach and Mashed Sweet Potatoes

There are only a few left and there is only one way to order this meal. You must send a text to Chef Omar, at least 24 hours in advance with your name, and the time of your reservation. What are you waiting for?

Taste of Nob Hill

As the newest members of the Nob Hill District, M’tucci’s Bar Roma will participate in the event held from Noon - 3:00 on Silver between Tulane and Amherst. We will feature Meatballs with marinara, Caprese Shooters and our famous Lemon Ricotta Cookies. Come out and experience the wide variety of what Nob Hill has to offer. Some of the other participants include: Chocolate Dude, Olo Dessert Studio, Soo Bak Seoul Bowl, Two Fools Tavern, Flying Star Cafe, Slice Parlor, Tractor Brewing Co., Ajiaco Colombian Bistro, Scalo, Lizard Tail Brewing, Little Bear Coffee Co., Cinnamon Sugar & Spice Café and Gather/3128 Social House. There will be live music as well. Entrance fee is $15 in advance or $20 at the gate, which gives you 15 tickets to redeem for food and drink. Get your tickets online by clicking here.

M’tucci’s is Hiring for all Positions

Please apply on Indeed or by sending a resume to: [email protected]

Complete a brief application online by clicking here.

M’tucci’s is taking part in a Job Fair at CNM on May 18, 2022, 1:00 pm to 4:00 pm Where: CNM Workforce Training Center 5600 Eagle Rock Ave NE, Albuquerque.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach Ricotta Filling, Pink Shrimp, Cockle Clams, Salmon, Grape Tomatoes, Fennel, Broccolini, Lemon Cream Sauce $27

24 oz Hand Cut Bone-In T-Bone: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

Pan-Seared Ruby Red Trout: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $29

Braise - Sackett Farms Pork Shank Braised in Red Wine/Porcini - Creamy Sweet Potato Polenta, Sautéed Green Beans $29

Weekend Cocktail

Aviation - Hendricks Gin, Maraschino Liqueur, Creme de Violette, Fresh Lime Juice


M’tucci’s Moderno

14 oz. Hand Cut Bone-In NY Strip - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan-Seared Yellowtail - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $26

Crispy Chicken Risotto - Chicken Confit, Carrots, Celery, Mushrooms & Creamy Mushroom Risotto $21

Weekend Cocktail

Don Paloma - Don Julio Blanco Tequila, Intense Ginger, Honey Syrup, Fresh Lime Juice, Fever Tree Pink Grapefruit Juice


M’tucci’s Twenty-Five

14 oz. NY Strip - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $33

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29

Chicken Marsala - Grilled Chicken Breast, Garlic Mashed Potatoes, Grilled Broccolini & Marsala Sauce $24

32oz Chianina Porterhouse served with any three sides from our Contorni section of the menu, served family style, serves 2-4. $135

Weekend Cocktail

Blackberry Smash - Wild Turkey, Muddled Fresh Mint & Blackberries, Fresh Lemon Juice

Live Music for May at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night beginning at 6:00.


MODERNO

5/13 Lani Nash

5/19 Alex Maryol

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews



TWENTY-FIVE

5/19 Austin Van

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!