Charcuterie
/Since everyone seems to be doing Charcuterie these days, let’s take a deep dive into the meaning of the word and its origins. Charcuterie is a French word that loosely translates to “cooked flesh”. Charcuterie is a segment of French cuisine that preserves meat products including: ham, bacon, sausage, rillettes, terrines, pâté and confit. Pork is the primary meat used in these products. Of course, this technique was developed before refrigeration as a method for preserving meat. Deli-style shops in France sell these products and are mostly known as Charcuterie shops, not to be confused with a boucherie, which is a butcher shop selling raw meat.
In Europe, a charcuterie board primarily consists of cold meats, with some cheese and bread or crackers. It is likely that the first charcuterie boards in Europe were inspired by the lunches of workers who would pack cheese, cured meats, bread and wine for their mid-day meal.
The Italian version of a charcuterie board is an important part of the antipasti course, which is the first course intended to stimulate the appetite. An antipasti board usually includes cured meats, regional cheeses, mushrooms, peperoncini, artichoke hearts or anchovies. Pickled meats, vegetables and mushrooms are popular in parts of Italy.
“Growing up I have always loved charcuterie. To me, seeing it all over social media has been amazing, but I think what gets missed is that its origins are the art of preserving food. Every culture had something like French Charcuterie. The Italians love prosciutto and beautiful mortadella, (side note if you don't like mortadella then you are the problem because sliced thin it is beautiful). The Germans (my upbringing) are known for pickled and smoked fish, pickled vegetables and sauerkraut. The French use fats to preserve foods, and a proper duck confit is meant to last all winter,” said Company Chef Shawn Cronin.
”Most nights we eat charcuterie at home. There's never a wrong answer but whenever we can, we look for one cheese that we haven't tried (the odds and ends sections of $3 pieces at Whole Foods is our friend) and one new olive variety. There is actually a renaissance in canned fish at the moment and I, for one, am here for it,” he said.
If you plan on making a board at home, we recommend diversifying the items on a charcuterie board in terms of type (sausage, salami, ham, prosciutto), texture (e.g. firm vs. spreadable vs. crumbly cheese), flavor (e.g. sweet vs. salty vs. spicy), origin (cow vs. sheep) and nationality (e.g. French, Italian, Spanish or German). Beyond the basics of meats, cheeses, and breads, other components are often included to complement the flavors and textures of these foods.
At M’tucci’s we add several house made products to our large family or individual boards which are primarily cold meats and cheeses. You might find mostarda (a spicy, tangy condiment from Northern Italy that's made from candied fruit and a mustard-flavored syrup), one of our shrub jams, garlic-roasted olives or marinated tomatoes and our sourdough bread.
Weekend Specials
M’tucci’s Italian
Lobster & Mascarpone Ravioli - Butter Poached Slipper Lobster, Marinated Tomatoes, Tomato Cream Sauce, Arugula, Caramelized Onions, Pecorino, Micro Greens $27
8 oz. Picaña - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33
Pan-Seared Barramundi - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33
Sackett Farms Pork Collar - Braised Apple & Pork Ragù, Kale, House Made Pappardelle, Cherry Gremolata $25
Weekend Cocktail
From Dusk ‘til Don - Don Julio Añejo, Fresh Orange Juice, Fresh Lime Juice, Tamarindo, Simple Syrup
M’tucci’s Moderno
14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43
Pan-Seared Petrale Sole - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $29
Chicken Portobello - Oven Roasted Tomatoes, Julienne Spinach, Roasted Portobello, Mozzarella, Roasted Garlic Demi-Glace and House Made Spaghettini $23
Weekend Cocktail
Light & Lovely - Campari Cask Tales (Rum), Luxardo Triple Sec, Jameson’s Orange, Cranberry Juice, Simple Syrup
M’tucci’s Twenty-Five
Seafood Linguine - Shrimp, Marinated Tomatoes, Roasted Artichokes, Sherry Vinegar, Red Wine, Lobster Cream Sauce, Pecorino, Green Chile Beemster Gouda $25
Pan-Seared Redfish - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $38
24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $37
Weekend Cocktail
Apple Spiced Toddy - Buffalo Trace Bourbon, Cinnamon Simple Syrup, Fresh Lemon Juice, Hot Water, Apple Bitters
M’tucci’s Bar Roma
Pan-Seared Swordfish - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29
Artichoke Ravioli alla Crema di Porcini - Braised Chicken Thighs, Sautéed Mushrooms & Scallions, House Made Artichoke Ravioli, Porcini Cream Sauce $24
Weekend Cocktail
Winter Gal - St. George Spice Peach Liqueur, Caravedo Torontel Pisco, Fresh Lemon Juice, Simple Syrup, Angostura Bitters, Orange Bitters
Live Music for January & February
M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday
1/19 Cali Shaw
1/22 Chris Dracup
1/26 RJ Perez
1/29 Michael Rascon
2/2 Chris Dracup
2/5 Shane Wallin
2/9 Gilbert Uribe
2/12 Cali Shaw
2/16 Michael Rascon
2/19 Ceekay Jones
2/23 RJ Perez
2/26 Robb Janov
M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday
1/17 RJ Perez
1/23 Matt Jones
1/24 Mya Gutierrez
1/30 TBD
1/31 Cali Shaw
2/6 Shane Wallin
2/7 Gilbert Uribe
2/13 RJ Perez
2/14 Robb Janov
2/20 Ceekay Jones
2/21 Cali Shaw
2/27 Mya Gutierrez
2/28 Michael Rascon
M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday
1/17 Gilbert Uribe
1/23 TBD
1/24 Matt Jones
1/30 Myles Chavez
1/31 Chris Dracup
2/6 Cali Shaw
2/7 Michael Rascon
2/13 Chris Dracup
2/14 TBD
2/20 Shane Wallin
2/21 Matt Jones
2/27 Gilbert Uribe
2/28 RJ Perez
Thanks for reading. See you next Friday. Ciao!
