What the Heck is . . . ?

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Some of the words on our menus are Italian, or French. Let’s face it, not all of us are fluent in Italian or French. Today, we would like to define and explain the history behind some of the cooking terms that may be mysterious.

Brodo - is the Italian word for broth. An Italian brodo is primarily made with meat and bones, but vegetables are sometimes added. It is intended to be light and is not usually reduced for concentrated flavors. Tortellini in Brodo is a classic dish from Emilia Romagna, with meat-stuffed pasta floating in a lightly-flavored meat broth. A new menu item at M’tucci’s Moderno is Pan-Seared Atlantic Salmon with a Brodo made from M’tucci’s Bacon and Grilled Corn.

Gastrique - is simply a sweet and sour sauce made with caramelized sugar and deglazed in the pan with vinegar or other acidic liquids, such as citrus juices. The famous French Chef Escoffier first used it in recipes in the early 1900s. The sauce is called agrodolce in Italian.

Gremolata - an Italian green sauce originating in Lombardy. It usually consists of chopped parsley, garlic and lemon zest, although other citrus zests can be used. Herbs such as cilantro, sage or mint can be used instead of parsley for a more distinct flavor. To give the sauce even more flavor, pecorino or toasted piñon nuts or anchovies could be added.

Pecorino - is Italian cheese made from sheep’s milk. Pecora is the Italian word for sheep. In Italy, there are many regional types of pecorino, which differ in flavor. Pecorino romano is the most common and has a stronger flavor than pecorinos from Liguria (fiore sardo) or pecorino toscana. While pecorino romano is made in Tuscany and Lazio (Rome), most of it is produced on the island of Sardinia. Pecorino is sold as fresca, semi-stagionato or stagionato (aged). We use pecorino romano which is stagionato for grating over pasta, pizza or risotto.

Confit - a French word (from confire - to preserve) which describes the technique of slowly cooking in fat or oil. The most typical meats for a confit are duck and chicken. The method was used before refrigeration as a way to preserve meats after cooking, however they need to be salted first before cooking. Many cooks roast the meat after the initial slow-cooking to render a crispy skin.

Speck - popular throughout Northern Italy, speck combines the smoky quality of Germany’s Black Forest Ham and the tenderness of Prosciutto di San Daniele. Unlike prosciutto, speck is smoked. Speck is the traditional ham of the Trentino-Alto Adige region, usually served with a bit of grated horseradish.

Peppedew - Peppedew is the brand name for the sweet Picquanté Pepper grown in South Africa. They are deseeded and pickled and become crunchy, slightly tangy, but not too spicy.

Ruidoso Musicians Fundraiser

Today and Saturday are the final days of this fundraiser. 100% of sales of all Santa Fe Beers at all M’tucci’s locations will be donated to a non-profit set up for musicians who lost their homes, instruments and clothing in the Ruidoso fires and floods. So, buy the bar a round and drink up!

Here is what’s on tap:

M'tucci's Italian: 7K IPA, Social Hour and Oktoberfest

M'tucci's Moderno: Oktoberfest, Slightly Social & Nut Brown

M'tucci's Twenty-Five: Nut Brown & Social Hour

M'tucci's Bar Roma: 7K IPA, Santa Fhazy IPA and Nut Brown

Weekend Specials

M’tucci’s Italian

Pork & Ricotta Ravioli - Braised Pork Collar, Sun-Dried Tomatoes, Artichokes, Asparagus, Caramelized Onions, Roasted Corn Cream Sauce, Shaved Parmesan, Micro Greens $25

14 oz. Bison Ribeye - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $49

Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Glazed Balsamic Chicken - Kale, Warm Couscous & Farro Salad, Cherry Tomatoes, Italian Olives, Feta, Basil, Garlic Dijon, Grilled Asparagus $25

Weekend Cocktail

Grape Times - Effen Blood Orange Vodka, Fresh Lime Juice, Grape Juice, Ginger Beer


M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Bronzino - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $31

Shrimp Diavolo - Shrimp, Celery, Caramelized Onions, Capers, Green Chile Marinara Sauce, House Made Spaghetti $25

Weekend Cocktail

Lavender Haze - Fords Lavender Gin. Aquafaba, Fresh Lemon Juice, Simple Syrup, Plum Bitters

M’tucci’s Twenty-Five

Lamb Chops with Pear Defrutum - 2 Lamb Chops, Creamy Mascarpone Polenta, Grilled Peppedew Peppers, Citrus Dressed Arugula, Pear Defrutum, Pomegranate Reduction $37

Pan-Seared Mexican Fluke - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. T-Bone - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

Sweet Escape - Absolut Vanilla Vodka, Cardamaro, Simple Syrup, Fresh Lime Juice, Creme de Cassis Float

M’tucci’s Bar Roma

Italian Meatloaf - Mix of Chianina Beef, Italian Pork Sausage and Ground Veal wrapped in M’tucci’s Bacon, Sautéed Green Beans, Garlic Whipped Mashed Potatoes, House Made BBQ Sauce $23

Pan-Seared Grouper - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Sleepless on Saturn - Fid Street Gin, Cardamaro, Fresh Lime Juice, Orgeat, Simple Syrup, Angostura Bitters

Live Music for August, September & October

9/1 Myles Chavez

9/4 Eryn Bent

9/8 TBD 

9/11 Cali Shaw

9/15 Robb Janov

9/18 Johnny Lloyd

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez 

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday          

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

8/30 Myles Chavez

9/5 Matt Jones 

9/6 Melissa Rios 

9/12 Michael Rascon 

9/13 Robb Janov

9/19 Cali Shaw

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday        

8/30 Chessa Peak

9/5 Johnny Lloyd 

9/6 Robb Janov

9/12 RJ Perez 

9/13 Matt Jones

9/19 Shane Wallin 

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

Thanks for reading. See you next Friday. Ciao!