December 20, 2019

M'tucci's Market Evolves

December 20, 2019/ Michael Lewis

Five years ago this month, M’tucci’s Market & Deli opened its doors with the goal of providing artisan breads and pastries, imported Italian meat, cheese and dry goods, and an unpretentious place to have a craft beer and a damn fine pizza. In the back of the house, the small kitchen also provided all of these products to M’tucci’s Italian, M’tucci’s Moderno and a growing catering business.

Chef/Partners Cory Gray and Shawn Cronin were joined by Trey Williams, Justin Sandoval and Michelle Seager, who are still with M’tucci’s today in various roles. Lauren Bell came on as a pastry chef and Kai Werner became the mozzarella maker and jack-of-all-trades. Well-known local chef Fred Gallegos joined the team a few years ago as Market Manager. Working the daily bread production are Gabriel, Mariah and Sarah.

During the past five years we have been named Best Market, Best of the City, and given a Local Hero award from newspapers and magazines. We also developed a loyal following of many who couldn’t believe a small market on the west side of Albuquerque was curing meat, making mozzarella, baking sourdough bread to rival San Francisco and offering such Italian specialties as Speck and 2-year old prosciutto..

The next chapter in the Market’s life was written this month when we closed the doors for retail sales. There were many factors that led to this move. One reason was M’tucci’s taking over the kitchen at Lava Rock Brewing Company on Unser Blvd. This past July, Chef Fred and a lot of the Market’s menu (especially the killer pizzas) moved to LRBC. The brewers are making great beer and there is live music Thursdays & Fridays. You gotta go.

Another reason is the February 2020 opening of M’tucci’s Twenty-Five, located on the frontage road along I-25 south of Jefferson. Chef/Partner Shawn Cronin will be in charge of the kitchen, teaming up with Chef de Cuisine Omar Rosas (from M’tucci’s Moderno) and Executive Sous Chef Damian Lucero who is now at M’tucci’s Italian. Together, they have been working on a new menu for M’tucci’s Twenty-Five and designing a kitchen to meet the challenges of the busy “restaurant row” location. We will have a restaurant and lounge that will be larger than our two first restaurants combined.

Watch this space for the new menu sometime in January. You’re gonna love it.

Don’t forget that the Holiday Market will run from today through Christmas Eve, 11:00 - 6:00.

There will be lots of surprises; Christmas cookies, panettone, mozzarella demonstrations, and for all of our die hard fans, charcuterie boards and pizza by the slice together with beer and wine. Stop in to say hi to everyone and to wish them well with their new projects. Now, take a stroll through the Market’s last year in pictures. We promised that many of these products are going to be available in our restaurants and at some are cafes, restaurants and stores. Stay tuned.

SPECIAL HOLIDAY EVENTS

ITALIAN CHRISTMAS MARKET 12/20 - 12/24

M’tucci’s Italian Cafe & Market will reopen for these dates only. Our holiday market will feature Fresh Mozzarella making demonstrations, Christmas Cookies, Pizza by the slice, cheeses and meats. Hope to see you there today!

An Evening of Holiday Music by Delphia 12/23, 7:00 - 9:00

Voted Best of the City Vocalist, Delphia will perform in M’tucci’s Moderno lounge, but the music can be experienced throughout the restaurant. Space is limited for dinner reservations, so make your reservation today for the dining room or the mezzanine. As usual, there is no cover charge and tables in the lounge cannot be reserved.

Special Christmas Menu for Monday & Tuesday at Moderno

House made Bolognese & Ricotta Lasagna (a family tradition for our Chef John Haas) with five layers of ricotta cheese, house bolognese, and house marinara sauce topped with pecorino cheese and parsley. $18

Children’s portion $7

Herb Roasted & Brined Pork Loin served with Sweet Potato Purée & Grilled Broccolini. $21

We will also offer a plate of our house made cookies for $1 per person at the table.

Drink Specials:

House made Hershey's hot chocolate with marshmallows (non-alcoholic) $3

Bourbon Coffee Hot Cocoa - Bourbon Whiskey, Kahlua Coffee Liqueur, House made Hot Chocolate $7

Chocolate Peppermint Martini- Chocolate Spirit, Peppermint Liquor, candy cane rim- $8

NEW YEAR’S EVE @ MODERNO

The celebration runs well past the ball dropping on New Years Eve in Rio Rancho!

Food Specials

House made Lobster Ravioli, Grilled Chianina Flat Iron Steak, and Grilled Ribeye with Truffle-Artichoke Purée.

Drink Specials

Bubbles and Cocktail specials throughout the evening, with a sparkling toast provided to ring in the new year.

Music

RJ Perez performs in the bar from 7:30 - 9:30

DJ D-Monic starts at 10pm and plays until 1AM.

NEWS FROM M’TUCCI’S

M’tucci’s Provisions (formerly M’tucci’s Italian Cafe and Market)

Order your cookies and Panettone by tomorrow, 12/21. Don’t forget that our fresh bread is delivered Tuesdays and Fridays to Silver Street Market downtown. Watch this space and our Facebook and Instagram for updates on other products availability around the ABQ.

M’tucci’s @ Lava Rock Brewing Company

Some new menu items are now available. Stop in for Nachos, a new salad, a new pizza and eggplant parmesan.

HEAD OVER TO LAVA ROCK BREWING COMPANY FOR “WORD OF MOUTH”, A BRETT SAISON. This French Farmhouse Saison fermented for six months and comes in a 9.2% ABV with 30 IBUs. Hurry, since this is a small batch beer and supplies are limited.

Try our collaboration with Bar Uno that produced a traditional English Bitter. Not as hoppy as an IPA, nor as malt-forward as an ESB, this terrific beer says, “bet you can’t drink just one.”

A few new beers are coming. The first is an Italian lager, “Birra M’tucci’s” which will be available at LRBC, M’tucci’s Italian and M’tucci’s Moderno. Another that is in the works is a Red Ale, which will be aged in the bourbon barrel in which the M’tucci’s Maker’s Mark Private Select was aged.

Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!Home Delivery now available through Door Dash

The “Two-Minute Warning” HAPPY HOUR & Monday Night Football!

HAPPY HOUR EVERY MONDAY UNTIL THE TWO-MINUTE WARNING!

Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. $1 off all pints. You can catch your favorite team on one of our large five screens.

$5 basket of Wings all day on Sunday

We are serious about Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

Music Schedule for December:

Thursday’s

12/26 - Oscar Butler

Friday’s

12/20 - Melissa Rios

12/27 - BuddhaFunk

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24 oz Hand-Cut NY Strip, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction

Braised - Milk Braised Duroc Pork Short Ribs, Creamy Polenta, Grilled Asparagus, Braising Sauce

Ravioli - Lobster Cream Cheese Ravioli, Sautéed Pink Shrimp, Caramelized Onion Lobster Cream Sauce

Pan Seared Seafood - Swordfish Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula Lemon Caper Sauce

M’tucci’s Moderno

Weekend Specials

Seafood Risotto - Sautéed Bay Scallops, Wild Pink Shrimp, asparagus, mushrooms, cherry tomatoes tossed with house made seafood butter cream sauce and Carnaroli rice

Pairing - Kiona, Reisling, Washington. Honey and apricot aromas with honeysuckle and floral notes.

Pan-Seared Swordfish - Swordfish is mildly sweet in flavor and has a meaty texture and a moderately lean consistency. Pan-seared and served with creamy garlic mashed potatoes, roasted artichokes, sautéed organic baby arugula and topped with our lemon caper butter sauce and smoked prosciutto powder.

Pairing - Whitehaven, Sauvignon Blanc, New Zealand. Full flavored and medium bodied with bright acidity and a long clean finish.

Cut of the Day: Hand-Cut 24oz Bone-in NY Strip
Our cut of the day is perfectly grilled to way you love it and served with house made crispy saltwater potatoes, grilled asparagus and our traditional Italian Salsa Verde

Pairing - Barossa Valley Estate, Cabernet Sauvignon, Australia . Pleasant aromas of black currents, plum, spice and vanilla, tastes of rich ripe fruits with a semi dry finish.

Live Music

Tonight 8:00: Lani Nash

12/26 @ 7:00: Gilbert Uribe

12/27 @ 8:00: Leah Leyva

M’tucci’s Twenty-Five

M’TUCCI’S TWENTY-FIVE JOB FAIR + ONLINE APPLICATIONS

Our Job Fair for our new location will be from 10:00am - 4:00pm pm on January 11 & 12 . We are looking for highly skilled and motivated servers, kitchen staff and bartenders. You can apply for a position at any of our locations online by clicking here. Applicants should come to the job fair with a resume and should have completed the online application.

See you next week. Buon Natale y ciao!

December 13, 2019

Eating Italian Style - Region to Region

December 13, 2019/ Michael Lewis

Executive Chef & Founding Partner John Haas spent time in both Tuscany and Rome this year. After returning, I asked what he thought of the food from both places.

“I’m amazed at how different the food and cooking were in each place, even how the meals in Tuscany changed from one town to the next, even though the towns were only a few miles apart,” he said.

His comment speaks volumes about the concept of Italian cuisine, because for centuries there was no “Italian cuisine”, it was truly regional in every sense of the word with each city/state creating their own dishes based on what was available. Food on the table in Naples and Venice, which are separated by more than 400 miles, is markedly different. The favored plates in Bologna and Florence, which are only 60 miles apart, are significantly different, also.

Charcuterie Board, Caprese Classico and Frutti di Mare at M’tucci’s Moderno.

Industrialization and transportation has changed the way Italians (and Americans) eat today to some extent, with some Northern dishes and techniques showing up in Southern Italy and vice versa. However, for the most part, Italians still cling to their sense of place, and take great pride in the dishes of their region, truly embracing the mantra of “eat local”.

The menu at M’tucci’s draws on regional specialities from throughout the country, without calling attention to their origins. We’re more focused on the essence of what makes Italian food so good: choosing great ingredients and employing great technique.

While the entire country can feel like one large farm or garden, and the Mediterranean climate means that lemons and tomatoes are both grown in the North and South, regional specialities still exist.

Backyard garden in Ravello near the Amalfi Coast

Our pizza style is firmly rooted in the traditions of Naples, the birthplace of pizza. We make a crust leavened by a sourdough starter, which ferments for 48 hours (instead of commercial yeast). We use a very hot oven, and produce a pizza with slightly “blistered” crust (called leopard spots) on the bottom that enhances the slight bitterness of the sourdough crust. This balances with the sweetness of the tomato sauce and the sour flavor from the mozzarella.

Pastas are definitely regional in origin. Orecchiette (little ears) originates in Puglia and is the most common pasta throughout Southern Italy. It is the perfect pasta for the Italian Pork and Beans at M’tucci’s Moderno (a riff on orecchiette con cime di rapa e salsiccia the signature dish of Italy’s boot hell region).

Pappardelle, tortellini and tagliatelle are most commonly found in Emilia Romagna, the home of ragù, the slow cooked meat sauce now popular everywhere. This wealthy region claims many dishes with expensive ingredients, including truffles. Our take on Bolognese is to slowly cook five different cuts of pork and pair it with our house-made rigatoni.

Spaghetti is the favorite pasta of Rome, where the iconic cacio e pepe, spaghetti all carbonara and spaghetti all’amatriciana are the icons of the Roman table. These first two dishes are made of simple ingredients, but require exacting techniques that if not followed closely, can leave you with lumpy, congealed sauces. Guanciale, which we cure in-house, is important to the latter two dishes. The pork jowl is cured, not smoked, and has a more mellow flavor than pancetta, which many recipes substitute for guanciale.

Cured meats and complex cheeses are found throughout the country, but Tuscany claims wild boar sausage, red wine salami and lardo. We make our own version of lardo, called Colonnata Butter (since lardo originated in the small mining town of Colonnata). Those items are on Charcuterie Board C and show up from time to time in weekend specials.

Farro, which we use in the Farro & Beet Salad, is a staple in Umbria. It is an ancient grain that probably predates wheat. Umbrians use the grain whole in soups and salads and grind it into flour for pasta, gnocchi and even crepes. The nutty flavor of farro is great for salads and soups.

We at M’tucci’s (and in my kitchen at home) love polenta and offer it in a variety of forms at our restaurants. Polenta originated in the mountainous north, was considered peasant food and is most commonly cooked with butter and parmesan. It should be a stone-ground cornmeal, never a finely ground meal that looks like flour. Polenta is equally good as a creamy porridge or as a solid cake when it cools. We mix it with creamy mascarpone cheese as a side. We also grill the cooled polenta for our Grigliata Misto, served with seasonal grilled vegetables.

Like polenta, risotto is also a Northern dish, with two main types of rice being used. Arborio is the most common and is favored in Lombardy in simple risotto dishes such as risotto with saffron or with parmesan and white truffles. Carnaroli was developed by a Milanese rice grower who crossed the Italian Vialone with a Japanese strain of rice. There is less acreage of this rice and it’s more expensive than arborio, but it has a softer starch that dissolves more easily with cooking and has a deeper flavor. We use carnaroli in our Risotto Carnaroli di Pesce at M’tucci’s Italian at M’tucci’s Italian.

Ravioli is a weekly special at M’tucci’s Italian and a permanent menu item at M’tucci’s Moderno. We make all of our ravioli in house a couple of times a week. It’s a slow labor intensive process (see how long it takes you to make 1,200 ravioli!). Stuffed pastas are popular throughout the country and are typically served with a cream or tomato sauce or en brodo (broth). Ravioli is also commonly found on the table for Christmas dinner.

Thanks for reading, see you next Friday!

SPECIAL HOLIDAY EVENTS

M’tucci’s Bourbon Tasting - Today, 12/13, 4:00 - 6:00

M’tucci’s Maker’s Mark Bourbon Tasting: Maker’s Mark Private Select tasting at Jubilation Wine & Spirits. Both M’tucci’s Private Select and Two Fool’s Tavern Private Select will be available for tasting and purchase today. Don’t miss this special event.

ITALIAN CHRISTMAS MARKET 12/20 - 12/24

M’tucci’s Italian Cafe & Market will reopen for these dates only. Our holiday market will feature Fresh Mozzarella making demonstrations, Christmas Cookies, Pizza by the slice, cheeses and meats.

An Evening of Holiday Music by Delphia 12/23, 7:00 - 9:00

Voted Best of the City Vocalist, Delphia will perform in M’tucci’s Moderno lounge, but the music can be experienced throughout the restaurant. Space is limited for dinner reservations, so make your reservation today. As usual, there is no cover charge and tables in the lounge cannot be reserved.

NEWS FROM M’TUCCI’S

M’tucci’s Provisions (formerly M’tucci’s Italian Cafe and Market)

Order your cookies and Panettone today. Don’t forget that our fresh bread is delivered Tuesdays and Fridays to Silver Street Market downtown. Watch this space and our Facebook and Instagram for updates on other products availability around the ABQ.

M’tucci’s @ Lava Rock Brewing Company

Some new menu items are coming soon, which we will announce when we get the printed menus. There are a few new beers on tap, Winter Lager, with a malt forward, unique style (6.2% & 17 IBU). I tried it the other night and it’s a complex lager, with flavors that evolve as the lager warms up a bit. Try and see if you can spot the unique flavor.

Head over to Lava Rock Brewing Company for Word of Mouth, a Brett Saison.

Also new is the collaboration with Bar Uno that produced a traditional English Bitter. Not as hoppy as an IPA, nor as malt-forward as an ESB, this terrific beer says, “bet you can’t drink just one.” Added this week is our first aged Brett beer, Word of Mouth. This French Farmhouse Saison fermented for six months and comes in a 9.2% ABV with 30 IBUs. Probably should take home a growler of this big boy!

Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!Home Delivery now available through Door Dash

The “Two-Minute Warning” HAPPY HOUR & Monday Night Football!

HAPPY HOUR EVERY MONDAY UNTIL THE TWO-MINUTE WARNING!

$5 basket of Wings all day on Sunday

We are serious about Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

Music Schedule for December:

Thursday’s

12/19 - RJ Perez

12/26 - Oscar Butler

Friday’s

12/13 - Leah Leyva and The Band

12/20 - Melissa Rios

12/27 - BuddhaFunk

M’tucci’s Moderno

Weekend Specials

Salmon and Farro - Farro tossed with grilled zucchini, red onion and Alfredo Sauce topped with pan-seared salmon, grilled asparagus with a bright garnish of sweet tomato, basil, garlic and 10-year aged balsamic vinegar

Paired with - Bottega Vinaia, Pinot Grigio, Trentino, Italy . Refreshing flavors of peach, nectarine and Granny Smith Apples. Crisp acidity with a hint of herbs and a clean finish.

Pan-Seared Branzino, served with creamy garlic mashed potatoes, sautéed organic baby arugula and our lemon caper butter sauce, finished with smoked prosciutto powder.

Branzino is an ocean fish native to Europe's western and southern coasts. It is a delicate, white flakey fish with an almost sweet flavor.

Paired with - Mimi Chardonnay, Washington. Balanced fruit flavors of pear and yellow apple, spiced aromas with a crisp finish.

Cut of the Day: Chianina Flat Iron Steak

Grilled to perfection and served with creamy garlic mashed potatoes, grilled asparagus and our traditional Italian Salsa Verde

Chianina beef is an Italian cow, which is one of the oldest breeds in the world. It is highly prized for its quality, marbling and flavor. M’tucci’s is the only restaurant in New Mexico with Italian Chianina.

Paired with - Zinphomaniac, Zinfindel, Lodi, California. Complex and full bodied, aromas of dark cherry, blackberries and spice.

Live Music

Tonight: Cali Shaw @ 8:00

12/19: Amy Cliser @ 7:00

12/20: Lani Nash @ 8:00

M’tucci’s Italian

Weekend Specials

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

Pan-Seared Yellow Tail Tuna, Garlic Mashed Potatoes, Grilled Artichoke, Lemon Caper Sauce w/Arugula

Braise - Chianina Beef, Butternut Squash, Spinach Cream Sauce, House Pappardelle Pasta

Ravioli - Chianina Beef, Artichoke, Ricotta Ravioli, Roasted Red Bell Pepper, Artichoke, Caramelized Onion, Light Lemon Cream Sauce

December Prix Fixe Menu

12/18/19

1st Course- Creamy Roasted Garlic Polenta, Roasted Eggplant Ragu

2nd Course- Grilled Chianina Rump Steak, Parsnip Puree, Roasted Baby Carrots, Chimichurri

3rd Course- Italian Cheesecake, Pomegranate, Ginger Mousse, Candied Rosemary

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR + ONLINE APPLICATIONS

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

December 06, 2019

Buon Natale (Merry Christmas)

December 06, 2019/ Michael Lewis

Christmas in Italy has many traditions, and as one could expect, many of them revolve around food. Fish is usually the main course for Christmas Eve and meat is served on Christmas Day. Midnight mass is very popular with many families, who afterwards return home for a glass of spumante or prosecco and the opening of presents from Babbo Natale (Father Christmas/Santa Claus).

The Christmas day meal will likely last for hours, starting with seafood dishes, cured meat and olives; the primi might be tortellini in broth or lasagna or pasticcio (baked pasta), then roast meat or chicken. The main meal is usually followed by pandoro (a traditional Veronese yeast sweet bread) and panettone, chocolate or homemade cookies.

Babbo Natale is gaining popularity in Italy, as is gift giving during the holiday season. In that spirit, here are some gift ideas to help you have an “Italian” holiday season.

Food & Drink

M’tucci’s Provisions has created three holiday cookie boxes and two types of house-made panettone. Details and ordering information are listed just below.

Of course, who wouldn’t love getting a gift certificate from M’tucci’s?

LaMarca Prosecco is perfect for holiday cocktail parties. At the moment, I’m really enjoying a red from Southern Italy, Appassimento by Bonari and Il Bruciato, Guada al Tasso from Antinori from Tuscany. Il Bruciato is on the wine list at M’tucci’s Italian and you can find both locally in wine shops. Splurge on that special someone and buy them a bottle of Brunello di Montalcino, a Barolo, or one of the Super Tuscans, such as Sassicaia or Tignanello. The liquid gift that won’t disappear during one dinner is an Amaro. One of the best being Quintessentia Amaro Nonino. There are cheaper Amari, but this one is well worth the extra money, with the perfect balance of herbal, sweet and bitter.

Tully’s Deli on San Mateo has a very good selection of dried pasta by DeCecco, canned tomatoes, and very good extra virgin olive oils/EVOO (the best selection I have seen in ABQ).

If it’s cured meat you want, definitely go to Molinari’s website (this San Francisco institution probably makes the best commercial U.S. salami you can buy).

Eataly has a good website with a large assortment of EVOO, truffle products, and gift baskets.

After my first trip to Italy, I was hooked on cappuccino. Upon returning, I bought an entry level espresso machine, but quickly outgrew it. I upgraded to a well-known Italian brand, Gaggia, and have been using their burr grinder (necessary for great espresso) and the Gaggia Classic for many years. You won’t find them locally, but the website Whole Latte Love has everything you will need for great espresso and cappuccino at home. I regularly buy the Hermes Espresso Blend from Red Rock Roasters and occasionally splurge on one of the espresso blends from Cutbow Coffee.

Coffee Table Books

Since I used to shoot assignments for National Geographic, I’m a bit biased when it comes to recommending photo books on Italy. A few stand out:

“Rome: Eternal City: Rome in the Photographs Collection of the Royal Institute of British Architects” - published this year

“National Geographic Inside the Vatican” by James Stanfield

“Italy” by Gray Malin

“One Hundred & One Beautiful Small Towns in Italy” (Rizzoli Classics)

“Italy Seen through Magnum's Lens: From Henri Cartier-Bresson to Paolo Pellegrin”

Recipes, Food & Drink

If you only had one Italian cookbook, it should be “Essentials of Classic Italian Cooking” by Marcella Hazan. As the title says, it is essential. I’m not that big of a fan of Ina, Giada or Lidia, so I don’t mention their books here:

“The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria” by Nancy Silverton

“Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas”

“Red, White, and Greens: The Italian Way with Vegetables” by Faith Willinger

“Italian Wines” by Gambero Rosso - An annual guide to the best of Italy.

“Treasures of the Italian Table” by Burton Anderson - one of my favorites. Hard to find and a bit expensive, but worth every penny.

Screen Shot 2019-12-06 at 9.20.13 AM.png

Travel & Food (some with recipes)

“Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture” by Matt Goulding - great stories of traveling, eating and cooking from Piedmont to Sicily. The chapter about taking pizzaioli classes in Naples is great.

“Tasting Italy” by National Geographic & America’s Test Kitchen - Beautiful photos and really good recipes. My copy has red wine stains on some pages.

“See You in the Piazza” by Frances Mayes - she cares a little more about churches and Italian architecture than I do, but this is a terrific book for discovering the small towns in Italy, Sicily and Sardinia. The meals and recipes are worth the price!

Screen Shot 2019-12-06 at 8.20.00 AM.png

Photo Tour/Workshops

Want to give a really special gift? One of my colleagues is offering a Photography Workshop in Italy next year. Not only will you get photography tips from world-class photographers, but you’ll eat and drink well, too.

Read about the workshop and contact Catherine Karnow here: http://catherinekarnowphotoworkshop.com/home

Photos from Italy

Only for M’tucci’s guests and for a limited time, the prints below are on sale for the holidays. They are printed on 13” x 19” Luster Paper with archival ink with an approximate 1” border. Click on the photo to see it large. Each print is signed and is $150. Please contact me, Michael Lewis: [email protected]

NEWS FROM M’TUCCI’S

The new M’tucci’s Maker’s Mark Private Select Bourbon is now available at M’tucci’s Moderno and M’tucci’s Italian.

Try some in an Old Fashioned for Happy Hour today.

There are only two Maker’s Mark Private Selects available in New Mexico: ours and Two Fool’s Tavern. Join us for a tasting of both at Jubilation Wine & Spirits: December 13 from 4:00 - 6:00pm.

Creative cocktails with M’tucci’s Maker’s Mark Private Select!

M’tucci’s Provisions (formerly M’tucci’s Italian Cafe and Market)

M’tucci’s @ Lava Rock Brewing Company

Fish n Chips with the Lava Rock/Uno Bully Bitter

Weekend Special: Fish & Chips -Lava Rock/ Bar Uno’s Bitter Battered Mahi Mahi, House Fries and Apple & Carrot Slaw.

Lot’s of good things happening at LRBC. Some new menu items are coming soon, which we will announce when we get the printed menus. There is a new beer on tap, Winter Lager, with a malt forward, unique style (6.2% & 17 IBU). I tried it the other night and it’s a complex lager, with flavors that evolve as the lager warms up a bit. Try and see if you can spot the unique flavor. We did a collaboration with Bar Uno and they now have the 32 Bravo Double IPA on tap.

Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!

Home Delivery now available through Door Dash

The “Two-Minute Warning HAPPY HOUR & Monday Night Football!

HAPPY HOUR EVERY MONDAY UNTIL THE TWO-MINUTE WARNING!

Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. You can catch your favorite team on one of our large five screens.

$5 basket of Wings all day on Sunday

We are serious about Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

Music Schedule for December:

Thursday’s
12/12 - Kirk Matthews
12/19 - RJ Perez
12/26 - Oscar Butler

Friday’s
12/6 - BuddhaFunk
12/13 - Leah Leyva and The Band
12/20 - Melissa Rios
12/27 - BuddhaFunk

M’tucci’s Italian

Weekend Specials

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

Ravioli - Artichoke, White Wine Braised Duroc Pork & Goat Cheese Ravioli: Sautéed Wild Mushroom, Caramelized Onion, Porcini Cream Sauce, Nduja Crumble, Arugula, Shaved Parmesan

Pan Seared Seafood - Hawaiian Ono, Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce

Braised - Hand Cut Duroc Bone-in Pork Chop, White Wine Braised Greens, Roasted Parsnip, Shallot, White Cheddar Broccoli Sauce

December Prix Fixe Menu

12/11/19

1st Course- Grilled Vegetable Medley, Herbed Lemon Browned Butter

2nd Course- Chicken Limone, Grilled Asparagus, Crispy Potatoes, Preserved Lemon

3rd Course- Hazelnut-Mocha Panettone Bread Pudding, Vanilla Bourbon Gelato

12/18/19

1st Course- Creamy Roasted Garlic Polenta, Roasted Eggplant Ragu

2nd Course- Grilled Chianina Rump Steak, Parsnip Puree, Roasted Baby Carrots, Chimichurri

3rd Course- Italian Cheesecake, Pomegranate, Ginger Mousse, Candied Rosemary

M’tucci’s Moderno

Weekend Specials

Rotating Dinner Special : Center Cut Bone-In Pork Chop - Cold smoked Duroc Pork Chop, grilled to perfection and served with our Italian Succotash, Bourbon apple bacon sauce and organic arugula to garnish

Pairing - Conundrum, Red Blend, California - Complex yet approachable, flavors of cherries, baking chocolate with fine tannins and a silky smoothness

PanSeared Fish of the Day : Baramundi - Clean, buttery flavor and meaty texture Served with creamy garlic mashed potatoes, roasted artichokes, topped with a lemon caper butter sauce and prosciutto powder

Pairing - Mimi by Ste. Michelle, Chardonnay, Washington - Balanced fruit flavors of pear and yellow apple, spiced aromas with crisp finish.

Cut of the Day : Hand Cut Porterhouse - Grilled to to order and served with crispy saltwater potatoes, grilled asparagus and our traditional Italian Salsa Verde
Pairing - Liberty School, Cabernet Sauvignon, California - Aromas of black cherry and plum followed by subtle notes of strawberry and spice, finishing with balanced tannins

Live Music

Tonight: Melissa Rios @ 8:00

Dec 12: RJ Perez @ 6:00

Dec 13: Cali Shaw @8:00

Holiday Special on December 23

“An Evening of Holiday Music by Delphia” 7:00.

Reservations taken for the dining room, where her performances will be carried on the speaker system throughout the dining rooms. Enjoy the exquisite style of Delphia together with M’tucci’s special holiday drink and food specials.

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR + ONLINE APPLICATIONS

Watch this space for the announcement of our January Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers. You can apply for a position at any of our locations online by clicking here.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

November 29, 2019

Prohibition Cocktails

November 29, 2019/ Michael Lewis

Cocktails have evolved since the first bartender’s guide was published in 1862. At that time, a cocktail was considered to be a mix of spirits, sugar, bitters and water. That first guide, “How to Mix Drinks; or, The Bon Vivant’s Companion” by Jerry Thomas had recipes for sours, punches, slings, toddies, shrubs and flips.

While these early cocktail guides raised the level of cocktail culture, the counterfeiting and diluting of spirits was rampant and the customer was rarely able to be sure of the quality of the spirit served.

As the country entered World War I against Germany, anti-German feelings in the U.S. were linked to a campaign against beer drinking. That animosity against Germans and other immigrants, in combination with the strong Christian temperance movement opposing saloon culture and alcohol, caused Congress to pass the 18th Amendment, the Volstead Act, which was then ratified by the states. Although Woodrow Wilson vetoed the legislation, Congress overrode the veto and 100 years ago, this coming January, Prohibition was enacted: “No person shall . . . manufacture, sell, barter, transport, import, export, deliver, furnish or possess any intoxicating liquor.”

Rather than creating an alcohol-free country of sobriety where the jails were emptied, families stayed together and ice cream parlors replaced saloons, Prohibition created speakeasies, booze cruises, and an underground cocktail culture that changed cocktails in a few fundamental ways.

The home and clandestine production of spirits (primarily gin) produced a harsh, sometimes nasty, sometimes lethal, spirit that required creative recipes with additional ingredients to make the drinks palatable. Honey, fruit juices and other flavorings became common in cocktails made with home-distilled or smuggled spirits from Canada, Mexico and the Caribbean. Bartenders had to be creative in order to keep the customers happy.

Trey and Joe keeping the guests (and themselves) happy!

Rather than go underground and risk jail time, many bartenders fled the U.S. for England and Europe. During that time, a few bartenders made names for themselves by publishing mixing guides and experimenting with French and Italian spirits, Amari and cordials.

Harry Craddock, left the U.S. and became the head barman at London’s posh Savoy Hotel, writing “The Savoy Cocktail Book” in 1930. He was credited with inventing The White Lady (gin, Cointreau, lemon juice and egg white). The book was reprinted in 2008 and is still available today.

Screen Shot 2019-11-29 at 10.48.04 AM.png

Screen Shot 2019-11-29 at 10.50.53 AM.png

Gin became increasingly popular during prohibition, since it was so easily made at home or in secret stills and, unlike whiskey, didn’t require aging. A few gin cocktails created during this time were the Dubonnet Cocktail and the Bee’s Knees (gin, honey and lemon juice).

Rum drinks became popular since Americans were visiting Cuba and the Caribbean islands and they would take “booze cruises”, a cruise with no destination, but one that would sail into international waters where cocktails would be legal.

While still in his teens in the 1920s, Ernest Gantt, sailed to the Caribbean with his grandfather who was in the “import/export” business. He was exposed to the daquiris of Cuba and the rum punches of Jamaica. Entranced by island culture, he traveled the South Pacific then returned to Los Angeles as Prohibition was ending. He is credited with opening the first Tiki Bar, Don’s Beachcomber, where Hollywood was introduced to Mai Tais, Fogcutters, Scorpions, Zombies and other exotic rum drinks..

Authentic Whiskey didn’t fare well during Prohibition, since a quality whiskey requires years of aging in wooden barrels and bootleggers didn’t want to invest the time necessary. During Prohibition, clear moonshine would have oak sticks or chips added to it and after a few hours or maybe a few weeks, the results were bottled as whiskey. One cocktail, a Rock & Rye, (mixed sour cherries, cinnamon, orange juice and horehound candy) was considered a wholesome, “medicinal” beverage if you had the sniffles.

After thirteen years, Prohibition (The Noble Experiment) was responsible for an increased jail population, increased crime, and more than 10,000 deaths from drinking lethal home-made spirits. Considered a failure, the 21st Amendment was enacted on December 5, 1933, repealing Prohibition (the only time in U.S. history that an amendment has been repealed). The country could, once again, have a legal cocktail.

To celebrate the end of Prohibition, M’tucci’s Italian is having a special Prohibition Dinner on December 5. Chef Damian has created a 3-course menu of dishes popular during Prohibition. They are paired with 3 cocktails created by Trey that pay homage to that era and to the cocktail culture of that time. Reservations are suggested and the dinner is $40 per person, tax and gratuity not included.

1st Course:

Mai Tai with a vanilla spice, one of the cocktails that started the Tiki Bar culture.

Nduja Shrimp Cocktail: Nudja Cocktail Sauce, Olive Brined Pink Patagonia Shrimp.

Lemon, mixed Greens.

2nd Course:

Spiced Cranberry Sazerac, with Templeton Rye which was Al Capones bootlegging/drinking whiskey of choice. The Sazerac, created in New Orleans also featured Absinthe, which remained banned in the U.S. even after Prohibition ended.

Chianina Beef Meatloaf Involtini: Stuffed with Spinach, Bacon, Aged Mozzarella, Artichoke, Potato Puree, Tomato Reduction. "Ketchup Kinda"

3rd Course:

Roasted Corn Brandy Flip: Flips are arguably the oldest cocktail, probably invented in the 1600s, when they were served warm, heated with a red hot iron which caramelized the sugars in the cocktail.

Italian Cheese Cake, Candied Orange Peel, Rehydrated Cherries, Graham Cracker Crust.

M’tucci’s Italian Café & Market - Closing Permanently for retail sales Saturday, November 30 at 6:00 PM.

Stop by today and tomorrow for bread, meat, cheese and pastries. There will be a 15% off table with some tasty Italian imported products.

Friday & Saturday Specials

$3 Tap Pints

$5 Glasses of House Wine

Don’t miss the 15% off table today and tomorrow only!

M’tucci’s Restaurants is expanding its wholesale fabrication of bread, meats and cheese. The M’tucci’s product lines will soon be found throughout Albuquerque at several locations. The M’tucci’s Shrubs line, which is now available at Jubilation Wine & Spirits, will soon be available at Total Wine & More.

Due to the expansion, M’tucci’s Italian Café and Market will be converted to wholesale operations in 2020. The space will close its retail operations November 30, 2019, but the space is available for private parties up to 25 people throughout the month of December.

“The demand for authentic Italian products has far exceeded our expectations,” explained John Haas, M’tucci’s Restaurants Managing Partner. “It’s very exciting to see an explosion in demand for our custom meats, cheeses, breads and shrubs. Expanding our manufacturing operations allows us to continue to innovate and bring more products to market.”

People interested in booking the M’tucci’s Italian Café & Market should call 505-503-7327 and ask for the Manager on Duty.

DECEMBER SPECIALS: We hope you loved our Thanksgiving Pies (the Pecan Pie was the best Pecan Pie I have ever had). Watch this space and Facebook/Instagram for December Special Products. Think Chrismtas cookies and house-made Panettone.

M’tucci’s @ Lava Rock Brewing Co.

We were recently featured by the top NM beer blog, the New Mexico Dark Side Brew Crew. If you love NM craft beer and you don’t follow these guys, you are totally missing out. We’re lucky to have such a resource for beer news in NM and we are honored that they included us on their blog. Read the full post by clicking here.

Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!

Home Delivery now available through Door Dash

The “Two-Minute Warning HAPPY HOUR & Monday Night Football!

HAPPY HOUR EVERY MONDAY UNTIL THE TWO-MINUTE WARNING!

$5 basket of Wings all day on Sunday

On Tap Now - 32 Bravo DIPA (8% ABV and 100 IBU). Fall Fest, a German Fest Lager is on tap now (5.8% ABV and 20 IBU).

We’re getting serious about Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

November Live Music:

11/29: Dos o Tres Pendejos

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24 oz Hand-Cut New York Strip, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction

Pan-Seared Seafood - Mahi Mahi Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce

Ravioli - Baby Clam Mascarpone Ravioli, Scungilli Salad, Artichoke, Red Peppers,

Arugula, light Lemon Cream Sauce

Braised - White Wine Pancetta Artichoke Braised Pork Shank, Creamy Polenta, Sautéed Kale, Braising Sauce

December Prix Fixe Menu

12/4/19

1st Course- White Cheddar “Broccoli Soup” M’tucci’s Ciabatta Roll

2nd Course- Squngilli Fra Diavalo, Fettuccini

3rd Course- Rum Cake, Roasted Figs, Cinnamon Whipped Cream

12/11/19

1st Course- Grilled Vegetable Medley, Herbed Lemon Browned Butter

2nd Course- Chicken Limone, Grilled Asparagus, Crispy Potatoes, Preserved Lemon

3rd Course- Hazelnut-Mocha Panettone Bread Pudding, Vanilla Bourbon Gelato

12/18/19

1st Course- Creamy Roasted Garlic Polenta, Roasted Eggplant Ragu

2nd Course- Grilled Chianina Rump Steak, Parsnip Puree, Roasted Baby Carrots, Chimichurri

3rd Course- Italian Cheesecake, Pomegranate, Ginger Mousse, Candied Rosemary

M’tucci’s Moderno

Weekend Specials

Braised Pork Cheek Pappardelle Pasta - Savory Braising Sauce, Carrots, Celery, Prosciutto, Lemon Zest, Pecorino.

Fresh Pan Seared Rock Fish - A medium firm, very lean, sweet flavored fish with a nutty accent to finish, accompanied with Garlic Mashed Potatoes, Marinated Italian Artichokes, and Sautéed Arugula in a bed of Lemon Butter topped with Capers

Cut of the Day - 24oz Hand-Cut Porterhouse served with Crispy Saltwater Potatoes, Grilled Asparagus, and an Italian-style Salsa Verde Sauce

Holiday Special on December 23

“An Evening of Holiday Music by Delphia” 7:00.

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR + ONLINE APPLICATIONS

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

November 22, 2019

M'tucci's Profiles - Cory Grey

November 22, 2019/ Michael Lewis

Chef/Partner Cory Gray is determined to embrace the “old ways” in the kitchen, returning to a time when almost everything was made in house, instead of purchasing processed food. It’s the type of cooking he grew up with in the South, home made, not processed food.

He worked in restaurant kitchens while in high school and college, while he was studying computer science.

“I took the kitchen jobs, since I knew I would at least get one good meal a day,” he said

While he was still in college, a part-time job changed his life. He started working for well-known Chef Richard Winters at Artichoke Cafe. Chef Winters became his mentor.

“He opened my eyes to what real food is and I got hooked and fell in love with creating great food with my own hands,” he said. “The other places where I worked used pre-made food. The experience with Richard changed my life.”

When he finished college, he decided he was going to pursue cooking as a career and immediately set becoming a Chef/Partner as his goal. He spent a few years learning the basics, including sauces, French techniques, making pastry, bread, and cheese.

“He didn’t want a Sous Chef, but I bugged him about it and he finally agreed to train me. He put me through hell for two years to make sure that I had the talent and dedication necessary for that position.”

When Winters opened up Farina, Cory worked as the Sous Chef for nearly six years. It was during this time that he had his first experience with Italian food and when he met Shawn Cronin who was a student in the restaurant program at CNM. Shawn came in and started working in the pantry.

“He was always asking questions and showed a real interest in creating quality food. He bugged the chef forever and ever about making pancetta until he finally said to go ahead and do it. That was really the beginning of our interest in curing meat. It was so good, that we bought the refrigeration and created the curing program.”

“When I got the opportunity to go to the new Farina Alta in the Heights, I knew right away I wanted Shawn to go there because he was so passionate about food and the curing program. At Farina we were only doing guanciale, pancetta and bacon, but we would have more space at Alta and we said, let’s really do this.”

He and Shawn were given free rein to create the meat curing program and even designed the curing room that is still visible in the dining room today.

After leaving Farina Alta, he took a few months off and was contacted by M’tucci’s Executive Chef/Partner John Haas, who told him about the plans for M’tucci’s Italian Market. His previous experience fit perfectly for the planned bread, cheese, and meat curing program at the Market. However, in order to handle the demands of production, he had one condition.

Shawn had to be on the team and they would both become partners.

“There was no way I could have done it alone, he had so much knowledge, he knew how to make bread and cheese, and loved curing and preserving meat. So we were the perfect team for such a small space.”

Screen Shot 2019-11-22 at 10.01.55 AM.png

He said that he learned early in his career that you can’t do everything yourself and that you have to train your kitchen staff and encourage them to be good, to reach their highest potential and to take responsibility for being part of the culture of excellence. He said that M’tucci’s has such a strong team that when we take part in local food competitions or fundraisers we have so much talent that our Sous Chef (usually Damian Lucero) can take the lead, instead of always sending the Head or Executive Chef like the other restaurants.

“That’s what I love about being here and about being in the food business, there’s so much to learn and everyone here cares about doing it (line cooking, prep work) the right way.”

His commitment and his passion for Italian cuisine were raised a couple of notches after the eating and cooking trip to Italy in June.

“A lot of cooking, like French, is about technique, but we’re evolving the menu here that reflects the Italian philosophy of using quality ingredients that are allowed to speak for themselves, and working more with house made products. The pastas are now 90% house made, (rigatoni, campanelle, pappardelle and ravioli), we’re doing more butchery in house, and we’re making more products that come from our experiences in Tuscany, like Chianina Osso Bucco and Colonatta butter (lardo),” he said.

The Tuscan Charcuterie plate that inspired much of what we have on the menu today.

NEWS FROM M’TUCCI’S

NOTICE: All locations will be closed on Thanksgiving. Enjoy the holiday with your friends and family.

Last Call for Ordering your Thanksgiving Pies. Order from any M’tucci’s location by tomorrow. Saturday is the last day to order.

Choose from:

Classic Spiced Apple ($14), Classic Pumpkin ($14), Green Chile Apple with Piñon Nut Streusel ($16) or Pecan with Honey Bourbon Whipped Cream ($16).

Deposit required at time of order. You may order from the Market, M’tucci’s Italian or M’tucci’s Moderno.

Pies must be picked up on November 25 or 27 at the M’tucci’s location where you placed your order.

M’tucci’s Italian Café & Market - Closing for retail sales November 30.

People interested in booking the M’tucci’s Italian Café & Market should call 505-503-7327 and ask for the Manager on Duty.

Watch Facebook and Instagram for Black Friday and Small Business Saturday Closing Specials.

Don’t feel like cooking tonight, but you want to stay home? Pick up a M’tucci’s Pasta Kit: 1 lb. of House Made Pasta, choice of Bolognese or Carbonara Sauce, House Made Meat and an Italian Cheese for garnish.

M’tucci’s @ Lava Rock Brewing Co.

Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!

Home Delivery now available through Door Dash

The “Two-Minute Warning HAPPY HOUR & Monday Night Football!

HAPPY HOUR EVERY MONDAY UNTIL THE TWO-MINUTE WARNING!

$5 basket of Wings all day on Sunday

On Tap Now - 32 Bravo DIPA (8% ABV and 100 IBU). Fall Fest, a German Fest Lager is on tap now (5.8% ABV and 20 IBU).

We’re getting serious about Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

November Live Music:

Tonight: Rebecca Arscott

11/29: Dos Pendejos

Let’s Make Mozzarella!

Saturday Night, 11/23 @ 7:00 Mozzarella Making Demonstration. Come see the Market’s Kai making fresh mozzarella. Pair it with the Blonde Ale now on tap.

M’tucci’s Italian

Weekend Specials

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

Pan-Seared Seafood - Pan-seared Sea Scallops, Garlic Mashed Potatoes, Grilled Sautéed Arugula Artichoke, Lemon Caper Sauce

Ravioli - Red Wine Braised Chianina Beef Ricotta Ravioli, Caramelized Onion, Bone Marrow, San Marzano Tomato Ragù

Braised - Rosemary, Lemon, White Wine Braised Petite Duroc Pork Shank, Creamy Polenta, Sautéed Arugula Braising Sauce

November Prix Fixe Menu

11/27/19

1st Course- Chef’s Choice Charcuterie Board

2nd Course- “All’Arrabiata Ravioli” House Made Shrimp-Scallop Stuffed Ravioli, Roasted Grape Tomatoes, Fresh Pea Sprouts

3rd Course- Sweet Potato Pie, Red Chile Whipped Cream, Roasted Pumpkin Seeds

M’tucci’s Moderno

Weekend Specials

Sous Vide Duck Breast - This extraordinary dish is served with Creamy Polenta, Braised Italian Greens and a Red Chimichurri Sauce

House Cut of the Day - A 24 oz Hand-Cut T-Bone served with Crispy Saltwater Potatoes, Grilled Asparagus, and an Italian style Salsa Verde Sauce.

Live Music

Tonight: Cali Shaw @ 8:00

11/29: Lani Nash @ 6:00

Holiday Special on December 23

“An Evening of Holiday Music by Delphia” 7:00.

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR + ONLINE APPLICATIONS

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

November 15, 2019

Bolognese

November 15, 2019/ Michael Lewis

Italians love to argue about which region’s food is the best, especially when the same dish crosses regional borders, eggplant parmesan, spaghetti carbonara or linguine with clams.

Within the region of Emilia-Romagna, few signature dishes cause more arguments than the local ragù: Bolognese Sauce (which really isn’t a sauce). What kind of meat - beef or pork or both? Ground meat or chopped meat? What kind of wine - red or white or vermouth? Add milk or leave it out? Fresh tomatoes, canned tomatoes or tomato paste? Olive oil or lard or butter?

A few of the universally agreed upon ingredients and techniques are: no garlic, the meat shouldn’t be too lean, and the sauce should be cooked slowly over low heat. Every recipe or article I could find (and our style at M’tucci’s) says to begin with what Italians call a soffritto, a base of chopped celery, carrot and onion which is slowly sautéd.

Ingredients for Soffritto and the beginning of Five Pork Bolognese

In the wonderful book about Italian food, “Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture” by Matt Goulding, he visits a village in Emilia-Romagna to ask the grandmothers how they make ragù and the responses are as varied as possible. The ratio of beef to pork is argued about, but they all agree upon “piano piano” (slowly). As he was leaving, one of the outspoken nonne pulls him aside and says, “Forget about these arguments. Forget about the small details. Just remember that the most important ingredient for making ragù . . . is love.” One of the women overhears and quickly adds, “and pancetta!”

A ragù is essentially a slow-simmered meat sauce and can found throughout Italy made from wild boar (which we serve at M’tucci’s Italian), duck or even fish. However, the famous ragù (from the French word ragoût meaning stew) of Bologna, is a classic meat sauce that should be nearly devoid of liquid when served. Traditionally, it is served with fresh tagliatelle, but we use our house made fresh pappardelle, which is a flat pasta a bit wider than tagliatelle.

This dish has evolved over the years since WWII, when times were hard in post-war Italy and cucina povera (cooking of the poor) was a necessity. The current-day ragù of Emilia-Romanga reflects the wealth of the region, using the best and freshest ingredients. The area is one of the more affluent in Italy, so the ingredients today are quite good.

Bolognese is made in-house a couple of times a week, with Dayan here doing the knife work.

If you happen to pass through Modena, see if you can get a reservation at Osteria Francescana, the 3-starred Michelin restaurant of the ubiquitous TV chef Massimo Bottura. At times it has been ranked as the best restaurant in the world. The tagliatelle al ragù takes almost 72 hours to make, is piled six inches high on your plate and will set you back more than $50. His take on ragù bolognese? NO tomato and no ground meat, rather slowly braising large pieces of meat that are then shredded when tender. Reportedly, it’s sublime.

However, so is the Five Pork Bolognese at M’tucci’s Moderno and at M’tucci’s Italian and the Wild Boar Ragù at Italian. We employ the same techniques as generations of Italian grandmothers, but our Bolognese does not have beef and the five different cuts of Duroc pork will have to remain our secret.

Try a plate soon and see if you can name all five cuts.

Wild Boar Ragù with Rigatoni

Five Pork Bolognese with Pappardelle

Wild Boar Ragù with tagliatelle in Tuscany

NEWS FROM M’TUCCI’S

NOTICE: All locations will be closed on Thanksgiving. Enjoy the holiday with your friends and family.

M’tucci’s @ Lava Rock Brewing Co.

Here is an excerpt from the interview done by Franz Solo at New Mexico Dark Side Brew Crew. If you love NM craft beer and you don’t follow these guys, you are totally missing out. We’re lucky to have such a resource for beer news in NM and we are honored that they included us on their blog. Read the full post by clicking here.

Let’s join the interview midstream where head brewer Ram Khalsa and Chef/Manager Fred Gallegos are bringing Franz Solo up to speed:

Ram: Yeah, and once we kind of leveled out then Fred took over. We did one beer (and food) pairing and we are planning on doing quite a bit more because it went really well.

Solo: I mean, it makes sense when you have great food and great beer.

Fred: Exactly, and every time I do a menu I always pair it with our beer so that everything works well together.

Solo: Complementing each other.

Fred: Yeah, complementing, it’s the whole basis of my menu here at M’tuccis at Lava Rock.

Solo: So making the malts and the hops stand out with the pizza or whatever they are going with?

Fred: Yeah, with the pizza, or the eggplant parmesan, or wings.

Solo: Hey, beer goes great with wings.

Ram: We had to bring the wings back. They’re delicious, too. What, you brine them for 24 hours and then … ?

Fred: And, slow roast them for four hours.

Solo: Outstanding.

Solo: So any interesting things on the horizon for this coming year?

Fred: So we just got our distribution license. We are going to be moving forward with that. We are going to be having a Birra a M’tucci’s.

Ram: Yeah, an Italian lager that will be served at all of the M’tucci’s locations.

Solo: Outstanding. (As a lover of lagers these days, getting to try a proper Italian style locally whets my palate, as the only examples we can typically find here are oxidized and less than fresh imports from overseas. Suffice to say, I’m really exited about this birra.)

“After our interview I stayed to try several of Ram’s beers, ranging in style from lager to IPA, Berliner Weisse, red ale, and brett sour, and found them all quite tasty and quaffable. In particular, his lagers really hit the spot for me, and rest assured I’ll be enjoying, oh, just a few pints with some delicious food at my neighborhood brewery.

It’s quite a rarity these days to have such great food married to some really lovely beers, and that alone to me makes M’tuccis at Lava Rock rather unique. If you haven’t been in a while, I highly recommend heading back over, and if you’ve never been, it is definitely worth checking out,” wrote Franz Solo.

Photos by Franz Solo - NM Dark Side Brew Crew

Screen Shot 2019-11-15 at 9.55.03 AM.png

Screen Shot 2019-11-15 at 9.55.16 AM.png

Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!

Home Delivery now available through Door Dash

HAPPY HOUR & NFL Football!

$7 Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. The NFL is up and running and you can catch your favorite team on one of our large five screens.

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

$5 basket of Wings all day on Sunday

RETURNING BEER - 32 Bravo DIPA (8% ABV and 100 IBU) will be available this weekend. Fall Fest, a German Fest Lager is on tap now (5.8% ABV and 20 IBU).

We’re getting serious about Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

November Live Music:

11/15: Cali Shaw

11/21: Oscar Butler

11/22: Rebecca Arscott

11/29: Dos Pendejos

M’tucci’s Moderno

Weekend Specials

Pasta Special: Shrimp & Lobster Spaghettini Diced Tomatoes, Asparagus, Green Onion, Basil tossed in a Lobster Cream Sauce and Lobster Butter

Suggested Pairing - Mimi St. Michelle, Chardonnay, Washington. Balanced tones of white fruits, butter and slight oak notes. Soft acidic and dry finish.

Pan Seared fish of the day: Diver Sea Scallops Jumbo, Fresh Scallops, seared to perfection buttery soft texture and clean sea flavor. Served with Creamy Garlic Mashed Potatoes, Sautéed Organic Arugula, Lemon Caper Butter Sauce and Smoked Prosciutto Powder

Suggested Pairing - Whitehaven, Sauvignon Blanc, New Zealand. Full flavored, medium bodied, juicy peach, tropical fruit, tart, crisp acidic with long clean finish

Cut of the Day: Hand-Cut Bone-In NY Strip
Grilled to order to perfection and served with our House Made Garlic Mashed Potatoes, Grilled Asparagus and our Traditional Italian Salsa Verde

Suggested Pairing - Zin-Phomaniacs, Old Vine Zinfandel, Lodi, California. Aromas of dark cherry, blackberry and spice, full bodied flavor with a kiss of vanilla and a long finish

Live Music

Tonight: Melissa Rios @ 8:00

11/21: Stanlie Kee @ 6:00

11/22: Cali Shaw @ 8:00

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24oz Hand-Cut Bone-in NY Strip, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction

Ravioli - Red Chile, Goat Cheese Ravioli, Sautéed Shallots, Roasted Chicken, Red Bell Pepper, Basil Cream Sauce

Pan Seared Seafood - Mediterranean Branzino, Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichoke, Capers, Lemon Beurre Blanc

Braise - Grilled Duroc Bone-In Pork Chop, Creamy Polenta, Braised Greens, Green Chile Cream Sauce

November Prix Fixe Menus

11/20/19

1st Course- Parsnip Bisque, Pecan-Crispy Prosciutto-Fresh Herb Gremolata

2nd Course- Pan Seared Duroc Pork Cutlet, Crispy Salt Water Potatoes, Fresh Tomato-Caper Butter Sauce

3rd Course- Pear-Cranberry Crisp, House Made Honey-Thyme Gelato

11/27/19

1st Course- Chef’s Choice Charcuterie Board

2nd Course- “All’Arrabiata Ravioli” House Made Shrimp-Scallop Stuffed Ravioli, Roasted Grape Tomatoes, Fresh Pea Sprouts

3rd Course- Sweet Potato Pie, Red Chile Whipped Cream, Roasted Pumpkin Seeds

M’tucci’s Italian Café & Market

People interested in booking the M’tucci’s Italian Café & Market should call 505-503-7327 and ask for the Manager on Duty.

Order your Holiday Pies Now.

Order deadline is Thursday, November 23

Choose from Classic Spiced Apple ($14), Classic Pumpkin ($14), Green Chile Apple with Piñon Nut Streusel ($16) or Pecan with Honey Bourbon Whipped Cream ($16). Deposit required at time of order. You may order from the Market, M’tucci’s Italian or M’tucci’s Moderno.

Pies must be picked up on November 25 or 27 at the M’tucci’s location where you placed your order.

Clockwise from top left: Pecan Pie with Honey Bourbon Whipped Cream, Green Chile Apple with Piñon Nut Streusel, Classic Pumpkin and Classic Spiced Apple.

M’tucci’s Catering

Book your holiday parties now. We offer off-site catering from dinner parties to wedding receptions. Reserve space for your holiday party at M’tucci’s Moderno’s private dining rooms. M’tucci’s Italian Café & Market is available for evening events in December for groups of 10-30.

Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or [email protected]

M’tucci’s Twenty-Five

Renovations are happening as we turn the former Chama River Brewing into the newest M’tucci’s. The new location will feature a large bar area, a private dining room and a relaxed dining room. We are planning a jog fair in January with an opening date sometime in February.

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR + ONLINE APPLICATIONS

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

November 08, 2019

Olives & Extra Virgin Olive Oil

November 08, 2019/ Michael Lewis

The Italian table without olives or Extra Virgin Olive Oil (EVOO) is unthinkable. You’ll find EVOO in every Italian home, and a small plate of olives will likely be placed in front of you when you order a drink in an Italian cafe.

The olive tree originated in the Middle East and has been cultivated for more than 6,000 years in the Mediterranean. The oil has had spiritual and medicinal uses in Ancient Greece, Ancient Israel and Ancient Rome. It’s a crop that requires patience since a tree might take 40 years to bear usable fruit - but that tree will produce olives for a few hundred years!

Cerignola, Castelvetrano, Gaeta, and Calabrese are just a few of the more than 700 varieties of olives grown worldwide. These are among Italy’s and Sicily’s most popular and flavorful olives. If you’re a fan, you probably love all of them, especially the large, meaty Cerignola from Puglia, which are available as green, black and even red.

The mildest is the Castelvetrano, grown primarily in Sicily. The small, green olive has a mild, buttery flavor, perfect for snacking. They are the perfect olive for people who have only had cheap salty olives and, consequently they don’t like olives.

Gaeta olives are a small, black olive, originally grown in Campania, south of Rome along the coast of the Tyrrhenian Sea. They are very popular for appetizers and for making an olive tapenade.

Calabrese olives are commonly packed with chiles to give them a little heat. Small and green, but big in flavor, they are often marinated with garlic cloves and fennel.

Olives in Umbria in October a few weeks before harvest.

While many olive varietals and styles of curing and brining them are found on the table throughout Italy, they are primarily a product of the Central and Southern regions of the country. They play an important part in the Charcuterie Boards at all M’tucci’s locations. Try some of each type to see which you like. A few of my favorites are not Italian: the Picholine and Nicoise from France, and oil-cured Moroccan olives. Here is an easy recipe for Olive Tapenade, much tastier than what you can buy in a jar!

Olive Tapenade

1 C Pitted Green Olives

1 C. Pitted Black Olives

1/4 C sun-dried tomatoes

1-2 garlic cloves

1 T capers

1/4 C. Extra Virgin Olive Oil

Optional: Pine nuts, fresh basil, fresh parsley, fresh oregano

Blend all ingredients in a food processor, except for the olive oil. Stir in oil after ingredients are a nice paste. Salt to taste (you may not need to add any)

Cerignola (red, black, green), Castelvetrano, Gaeta, Picholine, Calabrese (L-R) All available at the Market

The varieties of olives used for table olives are different from the varieties used for oil. The harvest methods are also different, with table olives most commonly harvested by hand to avoid bruising them. Approximately 90% of the world’s harvest is used for oil. Some of the common varietals for oil are: Frantoio, Moraiolo, and Correggiolo olives.

The importance of Extra Virgin Olive Oil (EVOO) to the Italian table, can’t be overstated. EVOO is used for cooking, dressing salads, marinating foods, finishing grilled meat or pizza, and simply drizzling on a crusty piece of bread.

Italian EVOO is also the most commonly mislabeled or fraudulent Italian food product, with many lesser quality olive oils smuggled from countries with lower harvesting and labeling standards and then fraudulently labeled as Italian EVOO. There is so much money involved in the worldwide EVOO business, that some crime syndicates even blend cheap soy oil with olive oil and mislabel it. Italy goes to great lengths to ensure that what you are buying is authentic Italian EVOO. Their standards of testing and labeling are more stringent than the EU and certainly more stringent than the FDA.

Like good wine, learning how to read the label will ensure that you buy authentic EVOO. The key words on the label should be “First Cold Pressing”.

“Packed” or “Bottled in Italy” does not mean the oil you are buying is Italian. Look for a specific producer’s name, the date the olives were harvested, and some of the Italian certification labels, such as IOOC, DOP or IGP.

There are two kinds of EVOO in our pantry: one for cooking and a more expensive premium EVOO used for dressing salads, making pesto and for other dishes that are not heated. EVOO is defined by the amount of oleic acid in the oil after pressing (less than 1%). Lower acid means more flavor and higher quality. EVOO is made throughout the country, but the finest (and this statement could start an argument with any Italian) is probably from Lucca, in the northwestern corner of Tuscany. Like most imported food products, expect to pay at least $20 a liter for premium EVOO. Use lower priced EVOO for cooking, but always use EVOO (the Kirkland brand from Costco is great for cooking). Cooking with cheap EVOO is like cooking with cheap wine, it will affect the final flavor. Remember that olive oils are perishable and you should avoid buying more than you can use in a month, since the oil is sensitive to heat, light and air. Store it in a cool, dark place and keep it tightly sealed. Eataly’s online site is a good place to order authentic high quality EVOO. They classify their oils as delicate, medium, intense and infused.

A custom Charcuterie Board from our catering menu.

In Marcella Hazan’s “Essentials of Classic Italian Cooking”, she recommends seeking out EVOO from different parts of Italy to see which fits your style. Do you like smooth and buttery or peppery and spicy? She describes the regional oils better than I could possibly explain: the oils from the Veneto are “sweetly fragrant, nutty”, those from Liguria “have a thicker, more viscous feel”, oils from Tuscany and Umbria “are penetratingly fruity, and those of Tuscany in particular, even spicy and scratchy.”

Buying quality Extra Virgin Olive Oil is similar to buying quality wine: buy the best you can afford.

I haven’t mentioned the health aspects, but here is a link to a story about the benefits of olives and olive oil. Click here.

Olive trees and vineyards on the slopes around Panzano in Chianti.

NEWS FROM M’TUCCI’S

NOTICE: All locations will be closed on Thanksgiving. Enjoy the holiday with your friends and family.

M’tucci’s @ Lava Rock Brewing Co.

Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!

Home Delivery now available through Door Dash

HAPPY HOUR & NFL Football!

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

$5 basket of Wings all day on Sunday

RETURNING BEER - 32 Bravo DIPA (8% ABV and 100 IBU) will be available this weekend. Fall Fest, a German Fest Lager is on tap now (5.8% ABV and 20 IBU).

We’re getting serious about Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

November Live Music:

11/8: Dos Pendejos

11/14: Cliser, Cook and Jones

11/15: Cali Shaw

11/21: Oscar Butler

11/22: Rebecca Arscott

11/29: Dos Pendejos

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Shrimp & Baby Clams with Fettuccini and Salsa Rosa (Tomato Cream Sauce): Diced fresh tomatoes, crushed red pepper flakes, tossed with a roasted herb butter sauce, garnished with pesto bread crumbs and Pecorino Romano

Conundrum Red Blend, California Rich and complex yet approachable, flavors of cherries and semi-sweet chocolate, fine tannin's and a smooth finish

Pan Seared fish of the Day is Mahi-Mahi: Firm very lean fish with a clean earthy flavor. Served with our creamy garlic mashed potatoes, roasted artichokes, sautéed organic arugula, caper lemon butter sauce and smoked prosciutto powder

Michael David, Sauvignon Blanc, California Delicious apples and floral notes, aromas of honeysuckle and orange blossom, bright acids finish crisp on the palate.

Cut of the Day: Porterhouse Steak
Hand cut fresh daily and grilled to perfection as you like it, served with Traditional Italian Salsa Verde, Crispy Saltwater Potatoes and Grilled Asparagus

Zin-Phomaniacs, Old Vine Zin, Lodi Aromas of dark cherry, blackberry and spice, full bodied flavor with a kiss of vanilla and a long finish

NEW FALL MENU ITEMS - With the weather turning cold we added seasonal items to our menu! Visit us this weekend so you are the first to try it out!

Italian Pork & Beans: Orrechiette Pasta, House Veal+Pork Sausage, Roasted Italian White Beans, Pancetta, Roasted Carrot, Braised Italian Greens, Pecorino

Live Music

Tonight: Lani Nash @ 8:30

11/14: RJ Perez @ 7:00

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24oz hand cut bone in NY Strip, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction

Pan Seared Seafood- Alaskan Halibut, Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Capers, Lemon Beurre Blanc

Ravioli - Pesto Ricotta Cheese Ravioli, House Spicy Bacon, Sautéed Artichoke, Caramelized Onion, Spinach, Tomato, Light Lemon Cream Sauce

Braise - Lightly Smoked Herb-Roasted Cornish Hen, Garlic Mashed Potatoes, Grilled Asparagus, Cherry Gastrique

November Prix Fixe Menu

11/13/19

1st Course- Crispy Brie, Strawberry Shrub Jam, Dressed Greens

2nd Course- House Sausage, Roasted White Italian Beans, Orecchiette, Pecorino, Braised Greens

3rd Course- M’tucci’s World Famous Take Home For Thanksgiving Pecan Pie, Honey-Bourbon Whipped Cream

11/20/19

1st Course- Parsnip Bisque, Pecan-Crispy Prosciutto-Fresh Herb Gremolata

2nd Course- Pan Seared Duroc Pork Cutlet, Crispy Salt Water Potatoes, Fresh Tomato-Caper Butter Sauce

3rd Course- Pear-Cranberry Crisp, House Made Honey-Thyme Gelato

11/27/19

1st Course- Chef’s Choice Charcuterie Board

2nd Course- “All’Arrabiata Ravioli” House Made Shrimp-Scallop Stuffed Ravioli, Roasted Grape Tomatoes, Fresh Pea Sprouts

3rd Course- Sweet Potato Pie, Red Chile Whipped Cream, Roasted Pumpkin Seeds

M’tucci’s Italian Café & Market

People interested in booking the M’tucci’s Italian Café & Market should call 505-503-7327 and ask for the Manager on Duty.

Order your Holiday Pies now. Choose from Classic Spiced Apple ($14), Classic Pumpkin ($14), Green Chile Apple with Piñon Nut Streusel ($16) or Pecan with Honey Bourbon Whipped Cream ($16). Order deadline is November 23. Pies must be picked up on November 25 or 27 at any of the three M’tucci’s locations. Deposit required at time of order.

M’tucci’s Catering

Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or [email protected]

We’ve also been busy with fall weddings. Here’s a few photos from a Bernalillo wedding Photography by Maura Jane Photography.

Partner Austin Leard and M’tucci’s Moderno Bartender Tyler Woodard were guest bartenders at Hollow Spirits Distillery last Monday Night. They created special drinks from the selection of Hollow Spirits whiskey, gin, rum and vodka. We provide bartending and beverage service for your event.

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR

Watch this space for the announcement of our January Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

November 01, 2019

Tuscany

November 01, 2019/ Michael Lewis

Few places in Italy are more popular than the region of Tuscany. The cities of Siena, Florence, Lucca, Pisa and, of course, the Chianti wine growing area are what many people think of when they think of Italy. The menus at all M’tucci’s restaurants are inspired primarily by the cooking of Tuscany. The wide array of produce and meat from small farmers and the availability of wild foods make for legendary products: wheat, vegetables, pork, Chianina beef, olive oil, pecorino cheese, wine, mushrooms, wild boar, and seafood from the Tyrrhenian Sea.

Ponte Vecchio over the Arno River in Florence.

The first-time visitor to Italy could spend most of their time in Florence and Chianti, but that would mean that you would miss so much of this large region with small hill towns, coastal wineries, and hidden treasures. I have visited Tuscany several times, traveling by train and rental car. Many of the region’s small towns (and even Siena) are not reachable by train. To visit them you rely on buses (not fun on mountain roads!) or rent a car. Renting a car means driving and parking in Florence which can be a major pain. If you decide to rent a car, you should stay in nearby towns. Try the small hotels of Fiesole, which is on a hill above Florence and features great views of the city. Frequent buses deliver you to the center of the city in about 10 minutes.

A few years ago, four of us rented an apartment at I Veroni, an agriturismo outside of Pontessieve, which is less than 30 minutes east of Florence by train. The old farmhouses were converted into apartments and are surrounded by vineyards and olive trees, has a swimming pool for the warm August weather and featured great views over the valley. Agriturismos range from working farms to converted farms/vineyards and you can find these properties online at: https://www.agriturismo.it/en/

Big Italian Breakfast, I Vernoni Agriturismo, Pontessieve

From our base in Pontessieve, we were able to park for free at the train station and arrive in Central Florence in less than 30 minutes. Day trips to the Chianti region were easy, with most towns only an hour away. Don’t miss Castellina in Chianti or celebrity Chef/Butcher Dario Cecchini in Panzano (reservations a must). One day we did a loop that included Siena, San Gimignano and Montalcino which was a total of four hours. The town of Montalcino is a classic hill town, surrounded by the famous Brunello vineyards. It is one of my favorite hill towns for eating, enjoying the scenery and the great wine. You might save a few dollars if you ship a case home!

While Florence can be trying with the large crowds of tourists around the Duomo and the Uffizi, the central market is incredible and not to be missed. Also, I had one of my best meals anywhere in Italy at Buca Mario near Piazza Republica in Florence.

Two other areas in Tuscany that shouldn’t be missed are Lucca, which is arguably the best olive oil region in Italy, and Bolgheri, where the M’tucci’s Chefs visited in June. We’ve already written a lot about the coastal region in La Gazzeta. If you missed some of the pieces about this area, click here and click here.

Consider a trip to the northwest corner in the mountains (about 90 minutes from Florence) to Carrara, home to the world famous marble caves. The marble from these mountains has been mined for centuries, providing marble for Michelangelo’s David (in the Uffizi Gallery in Florence) and for Siena’s Duomo (photo above). We toured the caves in June before a massive lunch featuring Colonnata lardo, which was the inspiration for M’tucci’s Colonnata Butter, now on Charcuterie Board C at M’tucci’s Italian.

Both M’tucci’s Moderno and M’tucci’s Italian have added seasonal dishes to the menus, in large part inspired by our June trip to Italy.

Here are just a few of the new items. Come try them soon!

Charcuterie Board C, with Red Wine Sausage and Colonnata Butter

Braised Wild Boar Ragu

Chianina Osso Bucco

Bread is very important in this region, but as we discovered, not very flavorful. One baker explained that Tuscans omit the salt, since the bread is used as a vehicle for cured meats and assertive cheeses. During the 12th century when the cities in the region were becoming powerful and wealthy, they evolved into city-states. Legend says that Pisa controlled the salt trade from the sea and refused to sell it to the Florentines. So, the Florentines quit adding salt to their bread.

Beans are ubiquitous on the Tuscan table, so much so, that Tuscans are called mangiafagioli (bean eaters). Fava, borlotti (cranberry) and cannellini beans are among the most popular.

As the weather cools, why not make one of Tuscany’s favorite dishes, pasta e fagioli (pasta and bean soup)? I have adapted a recipe from the late, great Marcella Hazan. You can pick up fresh aged parmigiano-reggiano at the Market.

PASTA E FAGIOLI

Marcella recommends cranberry beans, which may be hard to find. Red kidney beans make a great substitute. She also suggests that arborio rice can be used in place of the pasta.

Sauté 1/2 C chopped onion in 1/4 C extra virgin olive oil until pale gold, then add 3 T chopped carrots (some recipes also add celery, but I don’t like the flavor)
Add some pork (ham bone or another lean cut of pork) and cook for about 10 minutes.
Add 2/3 C canned chopped Italian tomatoes & juice (or Muir Glen brand) and cook for another 10 minutes
Add 3 C of beans (drained) stir and cook for 5 minutes then add 3 C of good beef broth bringing the pot to a gentle boil. I save all of my rinds from fresh parmesan and add several to the pot at this time and simmer. After 10 minutes scoop out about 1/3 - 1/2 C of beans and mash them or use a food mill and return them to the pot. Add salt and fresh pepper to taste.
Make sure there is enough liquid to cook the pasta and bring to a gentle boil adding 1/2 lb. of small tubular macaroni. Stop cooking when pasta is firm to the bite.
Swirl a tablespoon of butter and grated fresh parmesan and let the soup rest for 10 minutes before serving.

NEWS FROM M’TUCCI’S

NOTICE: All locations will be closed on Thanksgiving. Enjoy the holiday with your friends and family.

M’tucci’s @ Lava Rock Brewing Co.

Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!

Home Delivery now available through Door Dash

HAPPY HOUR & NFL Football!

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

$5 basket of Wings all day on Sunday

RETURNING BEER - 32 Bravo DIPA (8% ABV and 100 IBU) will be available this weekend. Fall Fest, a German Fest Lager is on tap now (5.8% ABV and 20 IBU).

We’re getting serious about Live Music at Lava Rock, beginning tonight, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

November Live Music:

Tonight: Lani Nash

11/2: The Gershom Brothers

11/7: RJ Perez

11/8: Dos Pendejos

11/14: Cliser, Cook and Jones

11/15: Cali Shaw

11/21: Oscar Butler

11/22: Rebecca Arscott

11/29: Dos Pendejos

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Pan Seared Swordfish $26: Firm, very lean fish with a clean earthy flavor

Whitehaven Sauvignon Blanc 10/40: A full flavored, medium-bodied wine, with an abundance of vibrand currant and gooseberry flavors, that linger on the dry, clean finish.

Cut of the Day: Hand-Cut NY Strip $32:

Tercos Malbec 9/36: Fruity, aromatic characteristics of blackberry and ripe cherry. Has great volume/depth with a long finish, soft tannins

NEW FALL MENU ITEMS - With the weather turning cold we added seasonal items to our menu! Visit us this weekend so you are the first to try it out!

Verduta Pizza

Chicken Marsala

Italian Pork & Beans

Live Music

Tonight: Melissa Rios @ 8:30

11/7: Kirk Mathews @ 7:00

M’tucci’s Italian

Weekend Specials

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

Pan Seared Seafood- Arctic Char, Garlic Mashed Potatoes, Grilled Artichoke, Lemon Caper Sauce, Sautéed Arugula

Ravioli - Fennel Roasted Duroc Pork & Goat Cheese Ravioli, Sautéed Artichoke, Haricot Vert, Shallots, Capers, Light Lemon Cream Sauce

Braised -Harris Ranch Beef Tips, Five Cheese Tortellini

Caramelized Onion, Local Gray Farm Oyster Mushrooms, Porcini Cream Sauce

November Prix Fixe Menu

11/6/19

1st Course- Herbed Goat Cheese Bruschetta, Sautéed Mushrooms, Friarelli

2nd Course- Grilled Beef Tenderloin Medallions, Butternut Squash Puree

3rd Course- M’tucci’s World Famous Take Home For Thanksgiving Apple Pie, Salted Caramel Gelato

11/13/19

1st Course- Crispy Brie, Strawberry Shrub Jam, Dressed Greens

2nd Course- House Sausage, Roasted White Italian Beans, Orecchiette, Pecorino, Braised Greens

3rd Course- M’tucci’s World Famous Take Home For Thanksgiving Pecan Pie, Honey-Bourbon Whipped Cream

11/20/19

1st Course- Parsnip Bisque, Pecan-Crispy Prosciutto-Fresh Herb Gremolata

2nd Course- Pan Seared Duroc Pork Cutlet, Crispy Salt Water Potatoes, Fresh Tomato-Caper Butter Sauce

3rd Course- Pear-Cranberry Crisp, House Made Honey-Thyme Gelato

11/27/19

1st Course- Chef’s Choice Charcuterie Board

2nd Course- “All’Arrabiata Ravioli” House Made Shrimp-Scallop Stuffed Ravioli, Roasted Grape Tomatoes, Fresh Pea Sprouts

3rd Course- Sweet Potato Pie, Red Chile Whipped Cream, Roasted Pumpkin Seeds

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market offers amazing pastries in our display case every day and we’re busy planning for the holidays. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our menu.

Order your Holiday Pies now. Choose from Classic Spiced Apple ($14), Classic Pumpkin ($14), Green Chile Apple with Piñon Nut Streusel ($16) or Pecan with Honey Bourbon Whipped Cream ($16). Order deadline is November 21. Pies must be picked up on November 25 or 27 at any of the three M’tucci’s locations. Deposit required at time of order.

M’tucci’s Catering

GUEST BARTENDERS

Partner Austin Leard and M’tucci’s Modero Bartender Tyler will be guest bartenders at Hollow Spirits Distillery Monday Night from 6:00 - 9:00pm (1324 1st St NW). Stop by and taste the M’tucci’s touch with Hollow Spirits fine spirits! We can also provide bartending and beverage service for your event.

Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR

Watch this space for the announcement of our January Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

October 25, 2019

Amalfi Coast

October 25, 2019/ Michael Lewis

The Amalfi Coast and the isle of Capri have the fame and notoriety as playgrounds for the rich and famous. Less well-known or written about are the region, Campania, and the second city largest city, Sorrento (Naples is the largest). Campania, although not as well known as Tuscany or Umbria, has the southern sunshine, friendly people, deep blue seas, red tomatoes, bufala di mozzarella, arancini, and the yellowest of lemons. The region is home to San Marzano tomatoes, limoncello, and endless views of the magnificent coast and sea.

After 3-4 days in Rome, take the train to Sorrento and explore the Amalfi Coast. In October, the crowds have thinned out, but the days are still pleasant with daytime highs in the mid-70s and nights in the mid 60s. Not exactly plunging-in-the water warm, but still very nice.

From your base in Sorrento, you can rent a car to explore the coast, or you can be adventurous and rent a Vespa (only if you are an experienced motorcycle rider). I’ve done both. There are plenty of pull-outs with great views along the coast if the traffic gets too busy. You can also do day trips, or even overnight hops to Capri, a small mountainous island with great views and great seafood. Hey, you’re surrounded by the sea, there is great seafood everywhere.

You’ll find it easy to get an hotel room, an apartment or an Air BnB with great views of Mt. Vesuvius and the coast. Try to avoid the center of Sorrento, since there is a fair amount of scooter traffic and sleeping could be an issue. I speak from experience!

Harbor at Capri

Sorrento

Two views of the Sorrento seaside

The famous towns coastal towns are built along the sea with steep streets and path leading up the hillsides. Parking is hard to find and premium-priced. Walking the cobbled streets to a hillside hotel or villa is not for the faint of heart or of legs. Pulling a wheeled suitcase is a challenge. I’ve stayed in Sorrento on both of my visits to the area and did day trips along the coast.

After seeing a bit of the town of Amalfi, head up the mountain road to Ravello, where you will escape Amalfi’s restaurants with steep tourist prices. The food and the scenery are worth the trip. Not only is the food home style, but so is the welcome.

Hills of Ravello

At Cumpa Cosimo in Ravello, Netta Bottone will cook your food and visit your table.

The proximity to the sea means there will be an abundance of seafood restaurants along the coast serving Fritto Misto di Mare (Fried Mixed Seafood), Spaghetti alle Vongole (Spaghetti with clams) and Pesce all’acqua Pazza (Fish poached in Crazy Water).

However, don’t miss the chance at any dish featuring the famous San Marzano tomatoes, eggplant and bufala di mozzarella. Put them together and you have Parmigiana di Melanzane (eggplant parmesan). Just as the Southern Italians claim to make the best Eggplant Parmesan in Italy, we at M’tucci’s think we make the best outside of Italy. I’m not able to share the recipe with you, but you’ll have no problem finding several online. We can share a few hints: 1) rid the eggplant of excess moisture by salting the slices and letting them sweat, or by roasting the slices in a hot oven 2) use fresh M’tucci’s mozzarella, but drain it so excess moisture doesn’t make the eggplant soggy 3) a spicy marinara will serve as a counterpoint to the normally mild cheese and eggplant flavor.

To really enjoy any city or town, walk the streets, get lost, because you never know what might be waiting around the corner.

Friendly card game at the retired workers club in sorrento

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

$5 basket of Wings all day on Sunday

RETURNING BEER - A small batch Brut IPA is now on tap (5.8% ABV and 30 IBU), as is the Vacation Daze Coconut Hazy IPA (5.5% ABV and 30 IBU).

October is Down Syndrome Awareness Month and we are donating to the local Rio Grande Down Syndrome Network - 10% of Tuesday Gross Food Sales and $1 from every pint of Petroglyph Wit will go to the Foundation all month long.

Upcoming Live Music:

11/2: The Gershom Brothers

So great to have Mayor Tim Keller in for lunch this past week. Had a nice chat with Chef/Manager Fred Gallegos, M’tucci’s Founder Katie Gardner and Head Brewer Ram Khalsa.

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Pan Seared Rockfish - a lean fish with a mild, sweet flavor accompanied with roasted artichoke, sautéed organic arugula, mashed potatoes, caper lemon butter sauce, and smoked prosciutto powder.

Hand cut of the day - 24oz Porterhouse Steak served with crispy saltwater potatoes, grilled asparagus, and an Italian salsa verde sauce.

NEW FALL HOURS - With the weather turning cold we have decided to launch our new menu! Visit us this weekend so you are the first to try it out!

Live Music

Tonight: Lani Nash @ 8:30

11/7: Kirk Mathews @ 7:00

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24 oz Hand Cut T-Bone, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction

Ravioli - Red Chile Goat Ricotta Ravioli, Roasted Butternut Squash, Caramelized Onion, Brown Butter Sage Sauce, Shaved Parmesan, Crispy Prosciutto

Pan Seared Seafood - Barramundi, Garlic Mashed Potatoes, Grilled Artichoke, Lemon Caper Sauce

Braise - House Made Lasagna, Italian Sausage, Ricotta, Fresh Mozzarella, Spinach, Warm Farro Side Salad

October Prix Fixe Menu

10/30/19

1st Course- Smoked Ghoulda Pizza, Balsamic Braised Cipollini Onions, Rosemary

2nd Course- Braised Duck A’l Blood Orange, Potato Puree, Braised Greens

3rd Course- Chocolate Mousse Cake, Graham Cracker, Marshmallow, Chocolate Spider

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

October Halloween Chocolates & Cookies!

M’tucci’s Catering

We cater events of all sizes and varieties. Recently, we fed 1,500 guests at The Whiskey Classic at San Cristobal Movie Ranch south of Santa Fe. A portion of the event proceeds went toward a scholarship for students enrolled in Central New Mexico Community College’s beverage and brewing management program. It was a great event with M’tucci’s food, and Managing Partner/Beverage Director Austin Leard leading seminars about M’tucci’s Shrubs and Mixology.

Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR

Watch this space for the announcement of our December Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

October 18, 2019

Rome - The Eternal City

October 18, 2019/ Michael Lewis

October is one of my favorite months for visiting Italy. In most places, the crowds are not overwhelming, even in Rome.

I avoided Rome the first three times I traveled in Italy, since large cities wear on me after a few days. After shooting photos in Athens before the 2004 Olympics and experiencing the historical center, I decided I really needed to see Rome. After three visits, the city has become a favorite and is a great introduction to Italy. It’s easy to arrive and easy to leave and provides incredible site seeing, easy walking and great food.

My visits were in June, August and October. I would definitely avoid hot and crowded June. August wasn’t too bad for crowds since that is a popular month for Italians to leave the city for vacation. We enjoyed the city in August, but make sure you book a room with A/C. October is my favorite month throughout the country, although you should be prepared for crowds in Rome. Make reservations for the Vatican (Sistine Chapel), hotel, and even restaurants early and plan to be patient at popular attractions.

I like to stay near Piazza Navona or the Vatican, because those locations put you within easy walking distance of many sites and restaurants. I like the Piazza itself with it’s beautiful fountains and the piazza’s proximity to the small square Campo di Fiore (field of flowers). In addition to a wonderful outdoor market, there are several terrific restaurants on or near this square. One is Obicá Mozzarella Bar and the other is Ristorante Salumeria Roscioli (reservations highly recommended).

Campo di Fiore

Lunch at Obicá

Campo di Fiore

It’s pretty easy to walk through St. Peter’s Square and into the Basilica at most times of day (obviously not during a Papal mass). Book online and avoid the lines to visit the Sistine Chapel. Walking east from the Vatican, you’ll pass by Castel Sant’ Angelo on the Tiber River, pass through Piazza Navona and continue to the Pantheon, the former Roman Temple with an oculus in the roof which provides the main source of light. Completed in about 127 AD, it’s a stunning architectural achievement. From there you can head south to Campo di Fiore.

One of the best ways to see Rome (or any city) is the hop-on and hop-off tourist buses. They introduce you to the main parts of the city in a leisurely fashion. However, there are so many small streets and hidden gems in a city like Rome, that a bicycle tour was our choice on one visit. We used Top Bike Rental, which offers several different tours. We chose the Roman Views, which included the Seven Hills of Rome. We wisely paid an extra 5€ for their E-bikes and zoomed up every hill without breaking a sweat. Our guide was really knowledgeable and the four-hour tour included a spin through St. Peter’s Square, hills with views of the city, ending by the Coliseum at dusk.

As with any large European city, the best part is simply strolling the neighborhoods, stopping at a cafe for a leisurely beverage, getting lost, finding a local trattoria, and discovering life away from the busy sites. Slow down and enjoy life as the Romans do.

Roman cuisine features pork and lamb as well as seafood from the nearby Tyrrhenian Sea, although you’ll find Tuscan specialties and Neapolitan pizza throughout the city. Rome is known for artichokes served in a variety of ways: grilled, marinated or fried.

Three pasta dishes are synonymous with Rome: Pasta all’ amatriciana, Cacio de Pepe, and Pasta Carbonara. Cacio de Pepe is served as the side pasta with Milanese Burrata and Eggplant Parmesan at M’tucci’s Italian and M’tucci’s Moderno. It’s also available as a side dish. M’tucci’s Italian Café & Market sells Pasta Carbonara as one their Pasta Kits. Basically everything you need for 2 main courses or 4 starter courses (pasta, cheese & meat) for $20. Many restaurants on this side of the pond use bacon in their Carbonara sauce, but the real thing is made with guanciale, which we cure in-house. They’ll even give you a custom recipe for this tasty, but sometimes tricky dish.

EDITORS NOTE: Hope you enjoyed our brief tour of Rome. Next week is Sorrento and the Amalfi Coast.

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

$5 basket of Wings all day on Sunday

RETURNING BEER - A small batch Brut IPA is now on tap (5.8% ABV and 30 IBU), as is the Vacation Daze Coconut Hazy IPA (5.5% ABV and 30 IBU).

October 19: Color Me Beautiful - Create your fragrance flower. Space is limited. Call to reserve.

Upcoming Live Music:

10/25: H28

11/2: The Gershom Brothers

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Italian Pork and Beans

House veal & pork sausage, roasted Italian white beans and carrots, pancetta, braised Italian greens, Orecchiette Pasta, Pecorino

Campo Viejo, Tempranillo, Spain - Notes of ripe red fruits, vanilla and spices. Soft long finish with with cocoa flavors

Pan Seared Icelandic Cod, switches to Scallops

Mild and sweet buttery flavor, medium firmness and seared to perfection. Served with creamy garlic mashed potatoes, grilled artichokes and sautéed baby arugula

Chateau Ste. Michelle, Mimi Chardonnay, California - Light oak notes, apple and pear flavors, light acidic finish

Cut of the Day - House Hand cut T-bone
Grilled to order and served with our house made garlic mashed potatoes, grilled asparagus and our house made traditional Italian Salsa Verde

Tercos, Malbec, Argentina - Aromatic with blackberries and ripe cherries. Long, in-depth finish with medium to soft tannin's.

Live Music

Tonight: Melissa Rios @ 8:30

10/24: Alex Maryol @ 7:00

M’tucci’s Italian

Weekend Specials

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

Pan-Seared Seafood - Yellowfin Tuna, Grilled Artichoke, Garlic Mashed Potatoes, Sautéd Arugula, Lemon Caper Beurre Blanc

Ravioli - House Bacon Hazelnut Ricotta Ravioli, Bacon Caramelized Onion Bechamel, Crispy Bacon, Toasted Hazelnut, Shaved Parmesam & Micro Greens

Braised - Five Pork Bolognese, Creamy Polenta, Marinara & Sautéed Spinach

October Prix Fixe Menus

10/23/19

1st Course- Roasted Butternut Squash Soup, Fried Sage, Brown Butter Drizzle

2nd Course- Roasted Herb Brined Petite Chicken, House Sourdough Stuffing, French Green Beans, Cranberry Gastrique

3rd Course- M’tucci’s World Famous Take Home For Thanksgiving Pumpkin Pie, Sage, Whipped Cream

10/30/19

1st Course- Smoked Ghoulda Pizza, Balsamic Braised Cipollini Onions, Rosemary

2nd Course- Braised Duck A’l Blood Orange, Potato Puree, Braised Greens

3rd Course- Chocolate Mousse Cake, Graham Cracker, Marshmallow, Chocolate Spider

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

October Halloween Chocolates & Cookies!

M’tucci’s Catering

Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR

Watch this space for the announcement of our December Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

October 11, 2019

M'tucci's Profiles - Austin Leard

October 11, 2019/ Michael Lewis

Not everyone knows what career they will pursue when they graduate from high school. Beverage Director/Partner Austin Leard, who was from Taos, moved to Albuquerque one week after graduating from high school and started working for Southern Wine & Spirits. He started at the bottom, doing office work, invoicing and other jobs that an under-21 year-old could do.

“I immediately liked the people and the environment of the beverage industry. Even though I was young, I saw how fun the industry is,” he recalled.

After turning twenty-one, he was mentored by Michael Trujillo, the Spirits Educator and Head Mixologist for Southern Glazer’s Wine & Spirits, and used that experience to start making drinks and training bartenders. Austin said that at that time none of the other salesmen really used that approach to selling brands and it not only gave him an advantage as a salesman, but it gave him experience and insight into how to make cocktails.

He spent twelve years working his way up the ranks in the company and then he decided it was time to try the service side of the industry.

Vintage 423 was preparing to open and he applied to be a bartender, even though he had never worked as a bartender. He didn’t get a bartender job, but was hired as a server.

“Within two weeks I was the Beverage Manager, and it was because of everything I knew and had learned at Southern. I’m very precise and I’m very particular about what I like, the way I like to do things, and the way things should be done,” Austin said. “The details are very important.”

His attention to detail and his love of a good cocktail are the foundations for M’tucci’s cocktail programs at both M’tucci’s Italian and M’tucci’s Moderno. His style, which is fresh and handcrafted, but bartender-friendly, has made us one of the area’s top spots for quality beverages.

“When we first opened, we were a food and service-savvy restaurant. Shortly after Austin joined our team, he immediately introduced his creativity and his technique to the bar program which took our beverages to the same level as the food and service. He hasn’t stopped improving the level of our quality and he never will. That’s the kind of person he is,” said Managing Partner/Executive Chef John Haas.

“Austin is the heart and soul of M’tucci’s. He’s been with us since the very beginning. He is our strongest connection to Albuquerque and to New Mexico and he knows everyone,” said founder Jeff Spiegel. “Many in our growing leadership team are people that Austin has recruited. You know they’re M’tucci’s people if he has brought them in.”

Our guests are big fans of Austin’s project, M’tucci’s Shrubs. Shrubs are a sharp, tangy infusion of fruit, vinegar and sugar. They can be traced back to American colonial days, though regions across the globe, from the Middle East to Asia, have offered their own unique interpretations. The American version of the shrub dates back to 17th century England where vinegar was used as an alternative to citrus juices to preserve berries and other fruits.

“I wanted to do something that would set us apart and that nobody else was doing. I had heard of Shrubs and did some research, but found very little information about them. So I started making small batches in mason jars. When I got the recipe right, I started experimenting with them in cocktails. The Collins-style with citrus, shrub and spirit has been an amazing combination,” he said.

Soon, fans of Shrubs will find M’tucci’s Shrubs in Albertsons and Total Wine in addition to some of the area’s finer wine and liquor stores like Jubilation and Susan’s Fine Wines in Santa Fe. Check out our four main flavors: Strawberry Basil, Blueberry Raspberry, Pineapple Rosemary, and Blackberry. They are for sale at all our locations, too.

Austin is looking forward to the future M’tucci’s Twenty-Five, opening in early 2020 on the Pan American Freeway frontage Rd between Jefferson and Montaño. The larger bar and lounge will be a great space for relaxing and the expanded spirits, craft beer, and wine menu will be an exciting part of building this new space. There will definitely be an expanded list of Italian wines and there will be a greater selection of domestic wines by the glass and by the bottle. Nothing is final yet, but let’s just say we believe that New Mexico needs another restaurant with a Wine Spectator Wine List.

Stay tuned wine, craft beer and cocktail aficionados, Austin has big plans for M’tucci’s Twenty-Five. However, his philosophy of what makes a great restaurant and bar is more than great food and beverages - it’s all about the service.

“After twenty years in the beverage business, I love seeing people enjoying themselves. There is no better feeling than having guests enjoy what you do.”

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

$5 basket of Wings all day on Sunday

RETURNING BEER - A small batch Brut IPA is now on tap (5.8% ABV and 30 IBU), as is the Vacation Daze Coconut Hazy IPA (5.5% ABV and 30 IBU).

October is Down Syndrome Awareness Month and we are donating to the local Rio Grande Down Syndrome Network - 10% of Gross Food Sales and $1 from every pint of Petroglyph Wit will go to the Foundation all month long.

October 19: Color Me Beautiful - Create your fragrance flower. Space is limited. Call to reserve.

Upcoming Live Music:

Tonight: Hatrick

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Shrimp and Goat Cheese Spaghettini - Spaghettini tossed with a roasted sweet and hot peppers, house made marinara and goat cheese. Topped with toasted hazelnuts.

Stephen Vincent, Pinot Noir, California Flavors of hard candy, cranberry with warm and inviting spicy fruits and cinnamon

Pan-Seared Rockfish - a mild, lean, sweet-flavored fish with a nutty finish. Pan-seared and served with creamy garlic mashed potatoes, grilled artichokes, sautéed arugula, topped with our lemon, caper, butter sauce and smoked prosciutto powder

Ste. Michelle, Mimi Chardonnay, Washington Light oak notes with apple and pear flavors and light acidic finish

Hand 24 oz Hand-Cut Bone-in NY Strip or T-Bone steak
Perfectly grilled to order and served with creamy garlic mashed potatoes, grilled asparagus and our house-made traditional, Italian Salsa Verde

Sassarogale, Sangiovese, Italy, Hints of cherries, wild berries and mild spice notes. Full flavored with a mildly dry finish

Live Music

Tonight: Cali Shaw @ 8:30

10/17: RJ Perez @ 7:00

M’tucci’s Italian

Weekend Specials

Cut of Day - 24oz hand cut Porterhouse, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction

Pan-Seared Seafood - Pan-Seared Mahi Mahi, Grilled Artichokes, Garlic Mashed Potatoes, Lemon Caper Beurre Blanc

Ravioli - Braised Short Rib and Goat Cheese Ravioli, San Marzano and local Oyster Mushroom Ragu

Braised - Cherry-rubbed, Red Wine Braised Duroc Pork Belly, Garlic Mashed Potatoes, Braised Turnip Greens, White Balsamic Cherry Gastrique

October Prix Fixe Menus

10/16/19

1st Course- Speck & Goat Cheese Bruschetta, Red Onion Confit, Wild Arugula

2nd Course- Braised Lamb Ragu, Pancetta, Carrot, Herbed House Pappardelle, Shaved Grana Padano

3rd Course- Banana Upside Down Cake Bars, Peanut Butter Mousse, Peanut Bark

10/23/19

1st Course- Roasted Butternut Squash Soup, Fried Sage, Brown Butter Drizzle

2nd Course- Roasted Herb Brined Petite Chicken, House Sourdough Stuffing, French Green Beans, Cranberry Gastrique

3rd Course- M’tucci’s World Famous Take Home For Thanksgiving Pumpkin Pie, Sage, Whipped Cream

10/30/19

1st Course- Smoked Ghoulda Pizza, Balsamic Braised Cipollini Onions, Rosemary

2nd Course- Braised Duck A’l Blood Orange, Potato Puree, Braised Greens

3rd Course- Chocolate Mousse Cake, Graham Cracker, Marshmallow, Chocolate Spider

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

This is a great recipe using M’tucci’s products (House made Campanelle, Italian Sausage and Pecorino).

House Made Campanelle with Broccoli Rabe and Italian Sausage

Sauté 1/2 pound of M’tucci’s House Made Italian Sausage in 2 T Extra Virgin Olive Oil in a 12” pan. When light browned, add 6 minced garlic cloves and 1/4 t red pepper flakes and cook for another 30 seconds. Remove from heat.

Boil 4 quarts of water in a large pot, add 2-3 T salt when it boils then add 1 pound broccoli rabe, chopped into 1.5” pieces. Cook about 2 minutes until tender and use a large spoon to remove from water and add to the pan with sausage.

Return water to boil and cook until al dente, usually 3-5 minutes. Always taste one of the pieces of Campanelle before draining to test for doneness. Although the pasta is slightly dried, it is fresh made pasta and will cook more quickly than pasta from a box. Just before draining, reserve 1/2 C of the cooking water.

Drain pasta, return it to the pot, add the sausage and rabe mixture, about 1 C of grated Pecorino, 1/3 C of the water and toss, adding water as needed for the desired consistency. Salt, pepper and serve!

M’tucci’s Catering

We cater events of all sizes and varieties. We are providing the food for The Whiskey Classic at San Cristobal Movie Ranch south of Santa Fe on October 12. The event will also feature 50 whiskeys, more than 20 distilled spirits, beer, wine and cider. A portion of event proceeds will go toward a scholarship for students enrolled in Central New Mexico Community College’s beverage and brewing management program. Click here for information and tickets.

Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR

Watch this space for the announcement of our December Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

October 04, 2019

Essential Italian Herbs

October 04, 2019/ Michael Lewis

There are fresh herbs that are essential to Italian cuisine. They include sage (salvia), parsley, rosemary (rosmarino), oregano (origano) and bay leaf (alloro), but none are more important or more useful than basil. Unlike the other herbs, basil (basilico) is best when it isn’t cooked. The flavor and fragrance are diminished when heat is applied. If you use basil in a sauce, add it at the last moment before serving. Dried basil, in my opinion, is worthless. If I don’t have fresh, I don’t use it.

Of course, basil is the key ingredient for pesto sauce and nothing but the freshest basil leaves should be used. Coastal Liguria is the home to pesto and as far as the coastal Italians are concerned there is only one true pesto and it’s pesto genovese. History books report that Genovese troops were discovered hiding under Jerusalem’s walls before a battle because of the basil scent on their breath. They then found their way home to the Ligurian ports by following the smell of wild basil on the hillsides. The Genovese Pesto Consortium, begun in 2011, standardized the recipe for pesto genovese and stipulates the types of pasta which should be used: trenette, trofie or potato gnocchi.

Another favorite use of basil is to pair it with fresh tomatoes, fresh mozzarella and extra-virgin olive oil. You can slice the tomatoes, top them with a slice of cheese, a basil leaf and a drizzle of oil and maybe a splash of aged balsamic vinegar for the classic Insalata Caprese. If you don’t have a good slicing tomato, cut up cherry tomatoes and add pieces of mozzarella, torn basil leaves and a good olive oil and a bit of salt tossed together in a bowl. If the tomatoes throw off a lot of juice, add some croutons (a slice or two of M’tucci’s toasted sourdough bread works great) to soak up the juice. At M’tucci’s Moderno and M’tucci’s Italian we use basil as a garnish for pastas, add it as the main ingredient for pizza margherita, we make basil oil for our bread plate and we use it in our house made Strawberry-Basil Shrub.

When selecting basil seeds or plants for the garden, try to find basil genovese, and plant in a location where the plant won’t be exposed to eight hours of the hot Albuquerque sun, or their leaves will become thin and tough and won’t be as aromatic as the leaves show in the photo above. Read further for the classic pesto recipe at the end of this essay.

Rosemary is probably the most popular Italian herb after basil. It’s used to brighten the flavors of roast pork, chicken or rabbit. Pan-roast new potatoes with a few sprigs, salt, pepper and olive oil. Fresh rosemary is preferable to dried and it grows easily in the Albuquerque area. The tender shoots at the top are the best for cooking. Use it sparingly so it doesn’t overwhelm the flavors of your meat or potatoes. At M’tucci’s we use fresh rosemary for roast chicken and pork and in our brines.

Sage was considered a medicinal herb in ancient times, but is popular in Italian kitchens. It is often used with game birds, in Tuscan bean dishes, and in some Northern Italian soup and risotto recipes. The classic use of sage is in a brown butter sauce over butternut squash ravioli (which is an occasional special at M’tucci’s Italian). A popular risotto in Piedmont is beef, rosemary, sage and Barolo wine. Like rosemary, we add fresh sage to M’tucci’s roasts and brines.

Although I always grow oregano, I use it sparingly. Unlike the other herbs, the dried version is considered as good as fresh. It’s one of the key ingredients for the classic Neapolitan pizza marinara, which is a marinara sauce with oregano, no cheese. It was likely the first pizza made in Naples and named for the sailors (marineros) who took it to sea. Oregano is more common in Southern Italian cooking and is used with eggplant dishes, stews and with grilled seafood. M’tucci’s uses fresh oregano in our bolognese sauce and in some of our pickling sauces.

Pesto sauce has become popular over the years and has probably suffered from overuse and odd additions to what is a classic and pretty standard sauce. The late Italian cookbook author, Marcella Hazan is pretty adamant about making it according to the Genoese style. She strongly recommends making it with a large mortar and pestle, but says a food processor is acceptable.

I’ve had pesto genoese in Vernazza, one of the Cinque Terre villages in Liguria and remember it as the best example I’ve had anywhere. I’ve been trying to replicate it for years, but the basil grown on the hillsides above the sea, with sun, humidity and salt air, has a unique flavor that is nearly impossible to duplicate here. However, I try. Here is an adaptation of her recipe, which makes 6-8 servings.

In a food processor add:

2 C. tightly packed fresh basil leaves, 1/2 C. Extra Virgin Olive Oil (the best you can afford), 3 T. pine nuts, 2 finely chopped garlic cloves and a pinch of sea salt and process to a creamy consistency

If you are going to freeze the pesto, stop here and don’t add the cheese. I do this so I can have pesto during the winter. When you are ready to make the sauce for pasta, do this next step after thawing.

If using the entire paste, grate 1/2 C of parmesan and 2 T of pecorino romano and mix together. Blend the cheese and sauce by hand in a bowl. Mix in 3 T of softened butter.

When the pasta is nearly finished cooking, add 2-3 T of the pasta water to the bowl and blend the sauce by hand. Return the finished pasta to a large, warm bowl and toss with the pesto. Serve immediately.

Pesto Ravioli only at M’tucci’s Moderno - Homemade Ricotta & Pesto Ravioli, Roasted Artichoke, Shallots, Grape Tomato, Lemon + Pesto Cream Sauce, Shaved Parmesan

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

$5 basket of Wings all day on Sunday

RETURNING BEER - A small batch Brut IPA is now on tap (5.8% ABV and 30 IBU). We should have the Coconut Hazy IPA ready to pour today.

October 19: Color Me Beautiful - Create your fragrance flower. Space is limited. Call to reserve.

Upcoming Live Music:

October 11: Hatrick

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Braised Pork-belly Risotto - Braised in white wine, thyme, Italian oregano, fennel and bay leaves, seared to perfection, then served atop velvety house-made risotto

Kiona Riesling, Washington

Pan Seared Sea Scallops - Sea Scallops are delicate with a sweet and buttery flavor. Served with creamy garlic mashed potatoes, grilled artichokes, sautéed arugula, topped with our lemon, caper, butter sauce and smoked prosciutto powder

Michael David Sauvignon Blanc, California,

Hand 24 oz Hand-Cut Porterhouse
Perfectly grilled to order and served with creamy garlic mashed potatoes, grilled asparagus and our house-made traditional Italian Salsa Verde

Liberty School Cabernet, Paso Robles California

Tonight, 8:30 - Amy Cliser Live in the Bar

Thursday, 7:00 - Alex Maryol Live in the Bar

Weekend Brunch - 11:00 - 3:00

M’tucci’s Italian

Weekend Specials

Cut of Day- 24oz hand cut Harris Ranch Porterhouse, Salt Water Potatoes, Grilled Asparagus, Lemon Balsamic Reduction

Pan Seared Seafood - Mediterranean Branzino, Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula Lemon Capers Beurre Blanc Sauce

Ravioli - Local Oyster Mushroom Ricotta Ravioli - House Red Wine Salami, Local Oyster Mushrooms, Local Green Chile, White Wine Butter Sauce

Braised- Harris Ranch Slow Braised Beef Short Ribs, Creamy Polenta, Sautéed Spinach with Lemon Orange Rosemary Braising Sauce

Weekend Brunch 11:00 - 3:00

Screen Shot 2019-10-04 at 12.02.14 PM.png

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market continues to offer amazing pastries in our display case every day and we’re busy planning for the holidays. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our menu.

Holiday pies will be available for ordering soon!

M’tucci’s Catering

Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or [email protected]

Randall and Trey at the recent March of Dimes fundraiser.

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR

Watch this space for the announcement of our December Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

September 27, 2019

Funghi & Tartufi

September 27, 2019/ Michael Lewis

Mushrooms and truffles. The wild Italian food staples that are rarely eaten alone, but are essential ingredients for flavoring and elevating many dishes. People either love or hate their musky, earthy flavor.

When speaking of mushrooms and Italian cooking, recipes are dominated by porcini, the wild boletus edulis, found throughout Italy for much of the year, but also found in the New Mexico and Colorado mountains in the late summer.

To find porcini, you need a good understanding of their habitat, a good eye and the convergence of the right amount of sun and moisture. My wife and I have had several successful years of finding porcini in Southern Colorado near the headwaters of the Rio Grande, usually around 9,500 to 10,500 feet in elevation. The king boletus, as the deep burgundy porcini are known (light tan and orange are edible, but don’t have the flavor of the kings), likes a little sun, a little shade and is usually in pine forests. Quite often, chanterelles are found in the same area.

With the aid of a good mushroom book and a little experience, these two mushrooms are two of the most easily identifiable wild mushrooms in the Rocky Mountains. They are also two of the tastiest. The porcini flavor becomes more intense when it’s dried, while chanterelles are best cooked while fresh.

If you aren’t a mushroom hunter, fresh chanterelles are sometimes found in the produce section of better markets. Dried porcini can be ordered online, purchased dried in most local markets, most notably at M’tucci’s Italian Café & Market. Look for packets with creamy colored mushrooms with large pieces. Avoid the dark and brown-black porcini.

Black summer truffles in Western Tuscany

Truffles are much more expensive than porcini for the simple reason that they are impossible to find without a good truffle dog (they use pigs in France). There are several varieties of truffles in Italy, but the most prized is the white, both for its rarity and its aroma (they sell for around $2,000 a pound). No one has really discovered why they are found where they are, but they are common in the forests of Northern and Central Italy. The white truffles from Alba in Piedmont and the Marches are usually found in the fall. Festivals are held in many towns, with behind the scenes wheeling and dealing for the best truffles. The best quality comes from frequent late summer and early fall rain, which ironically is bad for the grape harvest. There is an old Italian saying, “tartufo buono, vino cattivo” (good truffles, bad wine).

If you come across fresh truffles, they should be very firm and their fragrance should be overwhelming.

The M’tucci’s team went on a truffle walk last June in Western Tuscany and marveled at Giotto, as the mixed breed truffle hound did his thing, finding them buried as deep as 8-12 inches underground. We were told we would only find black summer truffles at that time of year. As you can see in the photo above, we found several.

Part of the truffle experience at Savini Tartufi was a lunch with every product containing truffles: salami, cheese, pasta, and even ice cream. It was excellent, but a bit overwhelming. Most of the items were good because they followed the cardinal rule of truffle use: a little goes a long way. Fresh truffles are typically shaved thinly or grated over pasta, risotto or eggs. The Café & Market has an excellent Olive Oil with White Truffles.

We offer truffled french fries at M’tucci’s Italian and M’tucci’s Moderno, lightly dressing them with a truffle olive oil just before serving.

Both restaurants serve Pappardella all Crema di Porcini, but M’tucci’s Moderno also uses dried porcini with Braised Beef Short Ribs, Lemon Artichoke Fussiloni and Spaghettini Funghi.

Dried porcini have such an intense flavor, that the liquid you use to reconstitute them can be used in your risotto or pasta recipe. I learned this technique from Marcella Hazan’s cookbooks. Place an ounce of dried porcini in 16 oz. of lukewarm water for at least 30 minutes. Line a colander with a paper towel and drain the porcini with the liquid going into a bowl. Squeeze the paper towel to get all of the liquid into the bowl. Now you’re ready for cooking.

Try this recipe with dried porcini.

Braised Pork Chops with Tomatoes, Cream and Porcini (serves 4-6)

1/4 C. vegetable oil

2 lbs. Center Cut Pork Chops 3/4” thick

1/2 C dry white wine

1/2 C drained & chopped plum tomatoes

1/2 C heavy whipping cream

Salt & fresh pepper

1 oz. dried porcini ) constituted as instructed above) SAVE THE LIQUID!!

1/2 lb. white button mushrooms

In a pan with lid, that will be large enough for the chops, sauté them over medium high until brown in 1 T of oil.
Add the white wine to deglaze for 15 seconds, then add tomatoes, cream, salt & Pepper, plus the chopped porcini. Reduce the heat to a simmer and cover.
Cook 30-45 minutes test the chops. Meanwhile, reduce the porcini liquid to about 1/3 cup in a saucepan
Thinly slice the mushrooms. Heat 1 T. oil in a separate pan add the mushrooms, salt and pepper and cook until their liquid has evaporated. Then add the reduced porcini liquid and cook until the mushrooms absorb that liquid.
Remove them from the heat and add them to the pan with the chops cooking slowly for another 5-10 minutes. If the sauce is too thin, leave the lid off.
Serve immediately

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

Lucky 7 Happy Hour features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. The NFL is up and running and you can catch your favorite team on one of our large five screens.

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

New this weekend, Pinche Pilz, a German-style kellerbier. It will go perfectly with a Chianina cheeseburger and weekend football.

$5 basket of Wings all day on Sunday

RETURNING BEER - Vacation Haze makes a return to our taps. A Coconut Hazy IPA (5.5% ABV and 30 IBU)

October 19: Color Me Beautiful - Create your fragrance flower. Space is limited. Call to reserve.

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Beef Tortelloni - Fresh Cheese Tortelloni pasta tossed with a creamy Rosa Sauce, Cajun spiced beef tips, diced tomatoes and topped with scallions and feta cheese.

Casa Lapostolle Canto, Meritage, Chile - Aromas of cranberry & spices, notes of black pepper, balanced tannins w/ chocolate & coffee finish

Pan Seared Fish of the Day - Perfectly pan seared Diver Scallops are served with silky garlic mashed potatoes, roasted artichokes, sauteed arugula, topped with a caper lemon butter sauce and smoked prosciutto powder

Tomaresca Chardonnay, Italy - Aromas of peach & pineapple w/ balanced acidity w/ a fruity finish

House Cut of the Day:
Cut of the Day - Hand Cut 24 oz. T-bone, grilled on an open flame, served with creamy garlic mashed potatoes, grilled asparagus, and a traditional Italian Salsa Verde

Barossa Valley Cabernet Sauvignon, Australia - Expressive dark plum with a seductive black currant richness

Tonight, 8:30 - Melissa Rios Live in the Bar

Thursday, 7:00 - Oscar Butler Live in the Bar

Weekend Brunch - 11:00 - 3:00

M’tucci’s Italian

Weekend Specials

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

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

Ravioli - Red Chile Three Cheese Ravioli, House Spicy Bacon, Artichoke, Roasted Red Bell Pepper, Shallot Light Lemon Cream Sauce, Arugula, Shaved Parmesan

Braise - Slow Roasted Chianina Beef, Wild Mushroom Cream Ragu, House Rotatelli Pasta, Arugula, Shaved Parmesan

Weekend Brunch 11:00 - 3:00

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

Fall, balloon, and halloween cookies coming in October.

M’tucci’s Catering

We cater events of all sizes and varieties. Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or [email protected]

Chef/Partner Shawn and Managing Partner Austin setting up for a catering event.

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

September 20, 2019

M'tucci's Twenty-Five

September 20, 2019/ Michael Lewis

M’tucci’s is crossing the Rio Grande!

“When are you going to open on the East Side?” is a frequent question from our guests who live on the East Side of the river. Now we have the answer.

The new bar area will have sliding glass doors that will open to a new patio.

In the early part of 2020, M’tucci’s Twenty-Five will open on Pan American Freeway near Century 24 Rio Theaters in the former Chama River Brewing space. We are totally renovating the 10,000 square-foot restaurant, which will create a warm and inviting bar space, outdoor seating for 75-100, a dining room for 250 and a private banquet space.

After a two-year search for the perfect spot in central Albuquerque, this location is going to be great for us and our guests.

“We have been open for six years, and the reception to our concept has been incredible,” said John Haas, M’tucci’s Restaurants Managing Partner. “Customers have been asking us to open an east side location, and the time is right for us to open that. We expect this location to be our busiest and are thrilled to expand our restaurant concept so that the M’tucci’s Italian experience will now be more easily accessible to the entire metro area.”

Screen Shot 2019-09-19 at 4.49.52 PM.png

Screen Shot 2019-09-19 at 4.50.17 PM.png

The menu will consist of some M’tucci’s favorites, some new items that our chefs experienced on their June trip to Italy, and an expanded beverage program.

The size of the restaurant and the location will mean an expanded wine selection, 16 local and specialty beers on tap, and a continued elevation of our cocktail program. Of course, all of our mixers will continue to be fresh and handcrafted and we expect to expand our Shrub selection with new flavors.

(L-R) Founder Jeff Spiegel, Founding Managing Partner John Haas, Founder Katie Gardner and Managing Partner Austin Leard speak to local press at the new M’tucci’s Twenty-Five location.

“We’ll continue the Private Select label program that we started in August with Maker’s Mark Bourbon and expand it to include other spirits and possibly a private label house wine from Italy,” said Austin Leard, Managing Partner and Beverage Director.

The larger space also will allow us to eventually expand our house-made products including breads, cured meats, cheeses and fresh pastas. Everyone is excited about this new location, but our chefs are particularly excited about the size of the kitchen.

We have assembled the lead team of our talented chefs from our other locations to create the M’tucci’s Twenty-Five experience. There will be a job fair in December to hire nearly 120 kitchen staff, servers, bartenders and managers.

One of our goals at M’tucci’s has always been to provide an authentic Italian dining experience at reasonable prices. Another important goal is to provide good jobs that pay a living wage and to give our team members the opportunity to excel and to reach their highest potential. Many of our current managers and Sous Chefs started as servers and line cooks. Perhaps you know someone who could become part of the M’tucci’s family?

Here are the links to local media coverage of our announcement:

Albuquerque Business Journal

KOAT-7

You can see the video at the 17:09 mark.

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

New this weekend, Pinche Pilz, a German-style kellerbier. It will go perfectly with a Chianina cheeseburger and weekend football.

$5 basket of Wings all day on Sunday

M’tucci’s Italian

Weekend Specials

Pan Seared Seafood - Hawaiian Snapper with Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Beurre Blanc Sauce

Ravioli - Wild Boar, San Marzano Ricotta & Feta Cheese ravioli with a Roasted Red Bell Pepper, Haricot Vert Caramelized Onion, Chile Flake White Wine Butter Sauce, Fresh Basil, Shaved Parmesan

Braised - Chianina Bone Marrow, Rosemary Red Wine, Slow Braised. Roasted Garlic Mash Potatoes, Grilled Asparagus, Red Wine Bone Marrow Sauce

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

Weekend Brunch 11:00 - 3:00

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Pan Seared Fish- The Fresh Fish of the Day is Barramundi, which has a clean, buttery flavor and a meaty texture that appeals to just about everyone. It is served with garlic mashed potatoes, marinated Italian artichokes, and sautéed arugula in a bed of lemon butter topped with capers.

Cut of The Day- The house cut is a 24oz bone-in NY-Strip served with house mashed potatoes, grilled asparagus, and an Italian style salsa verde sauce.

Braised Special- Two house made sausage links braised in a white wine San Marzano tomato sauce with caramelized onions. Served on top of creamy mascarpone polenta.

Please ask about our wine pairings!

Tonight, 8:30 - Keith Sanchez Live in the Bar

Thursday, 7:00 - RJ Perez Live in the Bar

Weekend Brunch - 11:00 - 3:00

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market continues to offer amazing pastries in our display case every day. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

M’tucci’s Catering

We love wedding receptions! Last weekend was a busy one, with two weddings, one at the Governor’s Mansion in Santa Fe. Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

We promise to erect a nicer sign. Stay tuned for updates.

September 13, 2019

Focaccia

September 13, 2019/ Michael Lewis

The only sound in the room was the soft chewing of Margherita Focaccia, punctuated by the occasional “mmmmm”. Only a few hours had passed since Chefs John Haas, Corey Gray, Shawn Cronin and Damian Lucero and I had finished another massive Italian lunch, but there was no way were passing up at least a taste of the focaccia pizza at L’Antico Mulino Pandolfo in Carrera, Italy.

Focaccia (fo katch ya) is a popular Italian flat bread that likely originated in ancient Rome. The name comes from the Latin word for hearth bread, panis focacius. While the ingredients are similar to pizza dough, focaccia is always cooked in a pan, instead of directly on the hearth, and the techniques for preparing the dough are definitely different from pizza.While the Etruscans are credited with inventing focaccia, it is closely associated with Liguria, the coastal area around Genoa. In most of Liguria, it’s not even referred to as focaccia, but as Pizza Genovese.

The most popular styles are made with rosemary and it’s used as a side dish or for sandwiches. Some parts of Italy add cheese to the dough, or layer it with cheese, some areas top it like a pizza. It’s normally thicker than a pizza crust. The northern regions of Italy close to France and Austria, make a sweet version of focaccia that is called focaccia dolce, that has honey and other sweet ingredients and is closer to cake than savory focaccia.

Focaccia is popular throughout Italy, but like much of regional Italian cooking, the recipe or even the name changes from region to region. In Bologna you should ask for crescentina and in Florence and Rome it is called schiacciata.

When the M’tucci’s chefs were in Carerra in Western Tuscany working with Master Baker, Francesco at his artisan bakery, they watched as he used a slightly different technique for his focaccia, primarily because he makes it for different uses.

“He does a few fundamentally different things that makes a light and airy focaccia with a crisp crust,” said Chef/Partner Shawn Cronin. “It was perfect for his focaccia pizza.”

“The great thing about bread, is that there are thousands of ways to make it, depending on your desired end result. We use golden raisins because they provide a little bit of sweetness and acidity. When we developed our recipe, we knew we were going to offer charcuterie which has salty cheeses, salty cured meats and copious amounts of olive oil. We figured the raisins would be a nice complement to these flavors,” he added.

After the 3-day fermentation, our dough starts wet, requiring Gabriel to slam it repeatedly on the table.

“Our recipe and technique make our focaccia chewier than Francesco’s, which means it can pair well with any cheese, oil or condiment. My favorite sandwich is our house capicolla and mozzarella, with a little onion mostarda and arugula,” he added. “We also don’t use commercial yeast and we rely on a three-day fermentation, which adds to the chewy texture.”

The focaccia made at M’tucci’s Italian Café & Market is made with golden raisins, rosemary and parmesan and is sold by the slice or the sheet pan. It’s perfect with a Charcuterie board or as a sandwich (two pieces or open-face). We also make a version with green chile for the roasted pork sandwich on the lunch menus at M’tucci’s Italian and M’tucci’s Moderno.

Fennel Crusted Pork Loin, Aged White Cheddar Cheese, Green Chile Aioli, Lettuce, Tomato, Pickled Red Onion, Green Chile Foccacia

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

Wednesday, September 18: Cheeseburger Day (stay tuned for specials)

M’tucci’s Italian

Weekend Specials

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

Pan Sear Fish - Swordfish, Sautéed Arugula, Grilled Artichoke, Garlic Mashed Potatoes, Capers Lemon Beurre Blanc

Braised - Wild Boar, San Marzano Tomato Wild Mushroom Ragu tossed with House Rototelli

Ravioli - Fennel Roasted Duroc Pork & Goat Cheese Ravioli, Roasted Local Oyster Mushrooms, Sias Farms Heirloom Tomato, Artichoke White Wine Butter Sauce

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Shrimp Diablo Wild Caught Patagonia Pink Shrimp, simmered with carrots, celery, capers, caramelized onions, white wine and red chile flakes and marinera, tossed with fresh arugula and spaghettini pasta

Pairing - Planet Oregon, Pinot Noir - Oregon
Bing Cherry, ripe cranberry and a hint of cinnamon spice with a mineral driven finish.

Pan Seared Fresh Swordfish and switching to Yellow Tail Amberjack - Seared to perfection and served with garlic roasted artichoke, sauteéd fresh arugula and creamy garlic mashed potatoes, topped with a caper lemon butter sauce and smoked prosciutto powder

Pairing - Tomaresca Chardonnay, Italy - Aromas of peach and pineapple with notes of jasmine flowers, balanced acidity and fruity finish

24 oz Porterhouse is our Cut of the Day
Hand cut and grilled to order on an open flame, served with Garlic mashed potatoes, grilled asparagus and a traditional Italian salsa verde

Pairing - Lapostolle Canto, Meritage, Chile - Aromas of cranberry and spices, notes of black pepper, balanced tanins with chocolate and coffee finish

Tonight, 8:30 - Cali Shaw Live in the Bar

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

M’tucci’s Catering

MARCH OF DIMES FUNDRAISER

Chef/Partner Cory Gray and Pastry Chef Lauren Bell were part of our team at the 6th Annual March of Dimes Signature Chef Auction last night at Las Puertas. Guests sampled dishes created by 12 different local businesses. M’tucci’s donated the food for the event, in addition to providing bar service with Trey and Randall and Austin Leard on hand to pour Prosecco for the VIP tables. M’tucci’s will donate the food and our time for a private 5-course private dinner. The entire amount of our team’s winning bid of $1,700 will go to the March of Dimes.

Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

September 06, 2019

M'tucci's Profiles - John Haas

September 06, 2019/ Michael Lewis

A large part of M’tucci’s success is the man who created the menus, organized the kitchens, and built the kitchen staff, Executive Chef and founding partner, John Haas. One of his guiding principles says it all.

“I have always found inspiration in the past, instead of in the future. Some people chase trends, but I’ve always been inspired by the things you can connect to and it’s hard to connect to a trend.”

John has been involved in restaurants for more than 20 years, beginning at a family friend’s Ames, Iowa sports bar as a dishwasher at the age of 15. While in college in Iowa City, he trained with chefs who had worked in famous kitchens in New Orleans and San Diego, absorbing techniques and a passion for cooking great food.

He really launched his career in Des Moines, where he was cooking in a Mediterranean restaurant, which featured some Italian dishes, and he had the chance to spend time in the kitchen with an Italian chef from the Veneto who came to the U.S. as part of a sister city cooking program.

“For a week of 15-hour days, I cooked alongside this guy who had been in the chef Olympics and who didn’t speak English, but I learned a lot. It was a game changer, a pivotal moment in my career when I was introduced to the passion and technique in Italian food,” he said.

“I ended up as head chef at the young age of 25 in a high-end restaurant, doing some cool stuff, like expensive wine dinners. But my drive was so strong to excel that after a year and a half of 90-to-100 hour work weeks, I burned out.”

He left thinking he wouldn’t work in restaurants again.

John talking with a winemaker in Tuscany, with the help of a translator app.

After a few months away, Bravo (a national Italian restaurant chain) contacted him about a job and his first thought was no. Going from high-end dining to a corporate setting didn’t seem like a step up. Before giving up on the restaurant business completely, he thought about all the positive things he could learn in a corporate setting and decided to give it a try.

“While I was with Bravo, I really learned how to run a restaurant, about the financial side, the systems, ordering, inventory and I discovered it was something that I loved and it reinvigorated me,” he said. “We had rules about what we could order and those rules didn’t allow for a lot of creativity, which was good, because it taught me how to think about ingredients differently. Instead of being able to rely on expensive ingredients like Iberíco pork, I now had to learn how to respect everyday ingredients and how to work with them. It gave a lot of discipline to my cooking. It was instrumental in my development process.”

He moved to Albuquerque to take over as Executive Chef at Bravo and after three years of turning the restaurant around, he started itching for a challenge. He saw an ad on Craigslist, “Looking for a Chef” and replied. He heard from M’tucci’s founders Jeff Spiegel and Katie Gardner and learned they were not only looking for a chef, but were looking for a location, as well. John was a little more interested in jobs at established restaurants, and didn’t really pursue the connection.

He continued interviewing. One restaurant told him they couldn’t meet his salary requirements, and later that day he heard from Jeff who asked if he was still interested and who asked if they could meet. They lunched on tacos at what was then Los Altos Ranch Market, now El Super grocery.

“I was tired of interviewing, but I was interested in the tacos,” he said. “I had always heard about the place and wanted to check it out.”

As it turns out, he and Jeff discovered they had a lot in common and they agreed to continue their conversations over the next few weeks. Jeff recently recalled his meetings with John Haas.

Working with master baker, Francesco, in Carrera, Italy.

“When Katie and I decided to reprise our restaurant experience in NM after 23 years in the restaurant business in NYC, I knew I wanted a chef partner,” Jeff said.

“As has always been our practice, I invited the top three candidates to join me at our home to cook. At the end of those three days, and after countless hours of conversations with John, I pulled the trigger, hired him, and told him that he’d be a partner when the time was right to do the documents. It was the best partner decision I ever made. John cares about others, is a forgiving perfectionist and an excellent leader.”

“When I told Jeff if I wouldn’t have been a chef, I would have been an accountant, I think he thought, ‘I’ve found my chef’”, John said.

In the time leading up to finding a location, they had discussions about the character of M’tucci’s. Would it be fine dining with white tablecloths? From day one, they decided that was not the kind of restaurant they would open.

Saturday morning meeting with the kitchen crew at M’tucci’s Italian.

“I think people want value and interesting ingredients. Our whole thing was big flavor, being non-pretentious, very approachable and to let the food speak for itself. We wanted the type of place where people could eat a couple of times of week, instead of only for special occasions.”

After six years and with four M’tucci’s locations operating, what motivates John to continue to work long hours?

“I feel like I’ve been given a gift. Jeff gave me a chance and invested in me, and there is not a day that I don’t try to repay that gift. Part of (repaying that gift) is creating opportunities for other people, to give them the chance to grow and to prove how good they can be,” he replied.

Inspecting the first Chianina delivery at M’tucci’s Italian with GM/Partner Chris O’Sickey

Working a Friday night shift with Sous Chef Jorge Monterossa at M’tucci’s Moderno.

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

Saturday, September 7: Beer Lover’s Day

Wednesday, September 18: Cheeseburger Day (stay tuned for specials)

Spicy Wings for Happy Hour: BBQ, Chipotle and Jerked. A plate of one flavor or mix them.

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Pan Seared Fish- The Fresh Fish of the Day is a swordfish with a mildly sweet flavor and a moist meaty texture. It is served with Garlic Mashed Potatoes, Marinated Italian Artichokes, and Sautéed Arugula in a bed of Lemon Butter topped with Capers.

Cut of The Day - The house cut is a 24oz bone-in NY-Strip served with house Mashed Potatoes, Grilled Asparagus, and an Italian style Salsa Verde Sauce.

Braised Special - 20oz Bone-in Lamb Shank braised in a White Wine Sauce with Fresh Celery, White onions, Ripe San Marzano Tomatoes with hint of cinnamon and nutmeg spice. Served with Creamy Polenta and Sautéed Baby Spinach.

Please ask about our available wine pairings!

8:30 Friday 9/6: Leah Leyva Live in the bar

7:00 Thursday, 9/12: Javier Ortega Live in the bar

Live Music every Thursday & Friday night.

M’tucci’s Italian

Weekend Specials

Cut of the Day - Bone-in NY strip, Salt Water Potatoes, Grilled Asparagus, Grilled Lemon Balsamic Reduction

Pan Seared Seafood - Sea Scallops, Garlic Mashed Potatoes, Grilled Marinated Artichokes, Sautéed Arugula with Capers in Lemon Beurre Blanc Sauce

Braised - Napoleon-Creamy Garlic Polenta, Five Pork Bolognese Marinara, Sautéed Spinach

Ravioli - Duck Ricotta Ravioli in a Mushroom Thyme Brodo, Caramelized Onion, Local Roasted Gray Farm Oyster Mushrooms, Shaved Parmesan & Arugula

SHAMROCK FOODS FIRED UP! CHEF CHALLENGE

M’tucci’s Italian Sous Chef Damian Lucero took on chefs from Santa Fe and El Paso in a cooking competition in Albuquerque yesterday. Each chef was given the same basket of ingredients and given 30 minutes to create a dish for three local chef-judges. The Challenge was moderated by Celebrity Chef Antonia Lofaso at the Albuquerque Convention Center. Damian was assisted by M’’tucci’s Italian Cafe & Market Chef/Partner Shawn Cronin. Our guys cooked an amazing red snapper, but came up short for the win.

Don’t miss our Weekend Brunch with Italian favorites and new takes on brunch items. Then try to choose from one of our 7 special brunch cocktails, shown below. Or bring a crowd and try all 7!

Clockwise from the front: Italian Iced Caffé, Bellini, Bloody Mary, Amalfi Coast High Ball, Negroni Sbagliato. Below: Aperol Spritz and the Mimosa Bar (Prosecco with a selection of juices).

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

M’tucci’s Catering

MARCH OF DIMES FUNDRAISER

Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

August 30, 2019

M'tucci's Private Select Bourbon

August 30, 2019/ Michael Lewis

M’tucci’s has an amazing cocktail program that includes hand-crafted Shrubs, staff-created cocktails, and our own riffs on some of the classic cocktails. Our selection of bourbon and rye are among our most popular. So, to increase our commitment to craft cocktails, we sent two of our managing partners (Chris O’Sickey and Austin Leard) and our bar manager (Trey Godwin) to Bourbon country, primarily around Louisville, Kentucky.

When they arrived, they were asked why they were visiting, and the three responded in unison, “We’re here for the whiskey.” They were promptly corrected, “You mean bourbon.”

Their goal was to soak up the culture of bourbon and bring it back. However, they did a little more than just sip bourbon and soak up the culture.

“Since we sell a lot of whiskey, our goal was to find a program that was unique and would allow us to buy our own one-of-a-kind barrel. After some research, we discovered that Maker’s Mark had a program that would be unique for us,” said Austin Leard.

Maker’s Mark started distilling in 1953 and is still owned by the same family today. Their attention to detail, their passion for quality ingredients, and the slow, exact aging they demand, are what make this bourbon special. You can read about their story here.

In 2010 they released Maker’s Mark 46, which was their first new product since they distilled the original Maker’s Mark Bourbon. The son of the founder created the Maker’s Mark 46 barrel select bourbon by adding a combination of seared French Oak staves to their barrel-aged bourbon for an additional 9 weeks (on top of the 5 3/4 to 7 years of aging). The flavor profile of the 46 has a higher level of caramel and vanilla. The success of this process led to the Private Select program, which led us to Kentucky.

In the tasting room, there are five different styles of wood staves which have been added to five different barrels of fully matured Maker’s Mark at cask strength for an additional 9 weeks. After tasting the five flavor profiles, our guys started blending flavors to find the perfect blend that that would be uniquely for M’tucci’s. Maker’s Mark claims that there are more than 1,000 possible combinations.

Chris, Trey and Austin mixed and blended and created four different flavor combinations and they ended up choosing #4 - one was too spicy, the second one didn’t have enough spice and one didn’t have enough full mouth-feel. After creating the combination that they felt was right, they went to the barrel room and uncapped a barrel and removed the top rings. Ten selected seared French oak staves were added and the barrel was reassembled. Then the 53-gallon barrel is filled with cask strength Maker’s Mark, where it will age for another 9 weeks in a cold limestone cave. After the aging is complete, our bourbon will be bottled in unique Private Select bottles. M’tucci’s Private Select Maker’s Mark will be just under 108 proof.

Trey, Chris and Austin each initialed our unique Private Select labels, which are printed on an old 1935 hand cranked printing press, then they signed our barrel, which we will display in our restaurants.

Look for M’tucci’s Private Select Maker’s Mark Bourbon to arrive in 12 weeks or so, depending on delivery times.

Austin filling the 53 gallon barrel with what will become M’tucci’s Private Select Maker’s Mark Bourbon.

In addition to the Maker’s Mark experience, our three M’tucci’s guys visited the Jim Beam Still House where they saw Jim Beam White Label being made. They sampled Knob Creek, Basil Hayden, Bookers, and Bakers and visited Angel’s Envy. One day, they took a break from bourbon and went to Copper and Kings, a distillery that specializes in brandy. Their aging program features a selection of brandies aged in a variety of barrels that have held rum, tequila and even port.

While they toured some Maker’s Mark rack houses, they learned about the unique look of the rack houses that stems from the days of prohibition. As the whiskey ages in barrels, the evaporation (the Angel’s Share) would produce a black mold on the exterior of the buildings. This was a telling a sign for federal agents looking for illegal bourbon production during the dark days of prohibition. Now all of the rack houses are painted black.

When M’tucci’s Private Select arrives, you can look for three things:

M’tucci’s Private Select will become the main bourbon in our Old Fashioned (now Stranahan’s).

We’ll create a Signature Cocktail (maybe two).

We will expand our private select program beyond bourbon.

Chris said that the passion for bourbon in Kentucky permeates every aspect of their lives. Bourbon is as important in the toniest hotel lounge as it is in the dark, basement dive bar.

“I’m excited to bring our Private Select Bourbon to M’tucci’s and share it with everyone else,” he said.

Won’t that be a fantastic Christmas present??

M’tucci’s Private Select Maker’s Mark Bourbon barrel is resting here right now!

NEWS FROM M’TUCCI’S

LABOR DAY: All of our restaurants will be open normal hours on Labor Day, so if you’re around, we are too!

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR

Happy hour is back and better than ever. Lucky 7 Happy Hour features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints.

M’tucci’s Moderno

Weekend Specials

Squid Ink Rissotto - Baby Scallops, Calamari, Mushrooms & Marinated Tomatoes

Tomaresca, Chardonnay, Abruzzo, Italy: Balanced acidity, lite fruity aftertaste, slightly dry

Icelandic Cod Buttery to medium texture

Bottega Vinaia, Pinot Grigio, Italy: Delicate floral notes, fruity aromas from pear and peach, a little dry with balanced acidity

Cut of the Day: 24 oz Porterhouse

Sassarogale, Sangiovese, Italy: Notes of wild berries, cherries and a moderate spiciness

Gelato - Stracciatela
Sorbet - Peach Champagne

Lemonade - Peach Ginger

8:30 Friday 8/30: Lani Nash Live in the bar

7:00 Thursday, 9/5: Oscar Butler Live in the bar

M’tucci’s Italian

Weekend Specials

Pan-Seared Seafood- Robalo, Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula with Lemon Beurre Blanc & Capers

Ravioli - Fennel Roasted Duroc Pork & Goat Cheese Ravioli, Artichoke Roasted Summer Squash & Red Bell Pepper, White Wine Butter Sauce, Arugula, Shaved Parmesan

Rotisserie - Garam Masala Roasted Duck Legs, Garlic Mashed Potatoes, Grilled Asparagus, Cherry Balsamic Reduction

Cut of the Day - 24 oz T-bone, Croquets Grilled Asparagus, Balsamic Reduction

Screen Shot 2019-09-04 at 4.24.13 PM.png

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

Fresh Mozzarella and Burrata, plus Aged Balsamico for Caprese Salad. All you need is tomatoes.

M’tucci’s Catering

Recently, we catered the New Mexico Make A Wish foundation fundraiser. We provideda full bar and the buffet included Charcuterie Boards, Shrimp Boards, Chianina Meatballs and Arancini. Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

August 23, 2019

Mozzarella & Burrata

August 23, 2019/ Michael Lewis

As you may have noticed, the grocery stores and the farmers markets are loaded with fresh tomatoes of all sizes, shapes and colors: small Lemon Pears, round Lemon Boys, bright red Super Sweet 100s and pink Brandywines. That’s a good thing for me, since the hot, dry summer has slowed my garden tomato production of those varieties for now. I hope it’s a good thing for you, as well.

I love dressing slices of large tomatoes or a bowl of halved cherry tomatoes with a handful of fresh basil, good extra-virgin olive oil (EVOO) and a small drizzle of an aged balsamic vinegar. Fresh tomatoes like these cry out for Insalata Caprese, the classic Italian pairing of fresh tomatoes, fresh mozzarella and basil.

Insalata Caprese at M’tucci’s Moderno — *Insalata Caprese* at M’tucci’s Moderno

Cheese is probably one of the oldest foods and, like many wonderful things to eat, was probably a happy accident. Nearly four thousand years ago the Chinese and people in the Middle East used animal stomachs to transport food. In the case of milk, the rennet in the stomach lining are a natural coagulant. Walk a few days with milk in your natural backpack and, mamma mia!, cheese. During the Middle Ages, the Romans turned cheese making into an art.

The best mozzarella in Italy comes from Puglia in the south, where it is made with water buffalo milk and called mozzarella di bufala. It is called fior di latte if cow’s milk is used. The fresh mozzarella and burrata in Puglia are not considered cheese (formaggio), but are called latticini (dairy product) and are customarily eaten fresh.

Mozzarella and burrata are also known as pasta filata, cheeses that are pulled and stretched and are meant to be consumed within a day of production. That’s why locally made mozzarella will be better than imported mozzarella - it’s all about the freshness.

At M’tucci’s Italian Café & Market, we make our own mozzarella and burrata a couple of times a week, both for menu items at our other restaurants and for retail sale in the Market. Like many things Italian, it’s not a complicated process, but it does rely on technique and quality ingredients. Kai, who is our main casaro (cheese maker), said one of the hardest parts is becoming accustomed to plunging lightly-gloved hands into the hot mixture of water and curds (nearly 190 degrees) and working the cheese to the right consistency. In addition to the importance of technique, the quality of the milk is extremely important.

While mozzarella is a soft, fresh cheese, it has a firm consistency. Burrata is related to mozzarella, but different. Burrata is made by pressing a ball of mozzarella into a flat piece, forming a pocket, then adding a mixture of cream and stracciatella (strips of mozzarella) to the pocket and sealing it. In a sense, it’s a ball of mozzarella with a creamy, cheesy center.

The next time you pick up some mozzarella and burrata from the Market, don’t forget to get a bottle of the 10-year-old Aceto Balsamico. This is a certified Modena IGP (Indicazione Geografica Protetta) vinegar, sweet and slightly syrupy, that will enhance your Insalata Caprese and many other dishes. The IGP designation means it is a genuine food product made in a specific area according to strict guidelines.

Last night I made two salads by starting with a plate of mixed greens. I marinated some chopped cherry tomatoes with fresh basil, EVOO, sea salt and fresh ground pepper. After 30 minutes I spooned the tomatoes and their juice on top of the lettuce, then cut a ball of burrata over the top of each salad (half for me, half for my wife). A bit of the balsamic vinegar over the top was the finishing touch.

Another popular Southern Italian salad is Insalata di Pomodoro e burrata con pangrattato e basilco or Tomato and Burrata Salad with bread crumbs and Basil. It’s easy to make variations of this with stale or fresh bread for the pangrattato, or just simply add some of M’tucci’s Sourdough bread cut into chunks.

Recipe for 4

3/4 pound of heirloom tomatoes or any ripe, flavorful tomato (cored and cut into 1” chunks)

8-10 cherry tomatoes halved (yellow or red)

M’tucci’s Sourdough (2-3 slices), light toasted or slightly stale, cut into 1” cubes (optional to rub them with a bit of fresh garlic before chopping)

EVOO

1/3 - 1/2 C. Fresh Basil

1 ball of M’tucci’s Burrata

Lightly salt tomatoes and place in a colander to drain about 30 minutes.
If you don’t toast the bread, sauté it in a bit of EVOO for a crispy, olive oil flavor.
Combine tomatoes, chopped basil and bread, then cut the burrata into chunks, taking care to reserve the creamy liquid.
Add the burrata chunks and toss with a bit of EVOO and the creamy liquid. Dress the top with balsamic vinegar, salt & pepper to taste.
Serve immediately

Chef Fred Gallegos’ Caprese Trio at M’tucci’s @ Lava Rock Brewing: burrata, fresh tomato, basil oil & 10-year old balsamic, smoked mozzarella, tomato jam & pesto, and mozzarella, smoke balsamic tomato and fresh basil.

NEWS FROM M’TUCCI’S

LABOR DAY: All of our restaurants will be open normal hours on Labor Day, so if you’re around, we are too!

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR

Happy hour is back and better than ever. Lucky 7 Happy Hour features several menu items for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints.

Tonight, Friday, August 23: Instant Karma Live on the patio at 7:00.

Food & Beer Pairing

We held our first successful food and beer pairing Wednesday night and we look forward to doing many more. These are a great opportunity for the kitchen to try new items that pair well with the dozen or so Lava Rock beers on tap. Here are a few photos from the evening.

M’tucci’s Italian

Weekend Specials

Cut of the Day - Porterhouse, Salt Water Potatoes, Grilled Asparagus Balsamic Reduction

Pan-Seared Seafood - Ruby Red Trout, Creamy Garlic Mashed Potatoes, Sautéed Arugula, Capers, Lemon Beurre Blanc

Ravioli - Red Wine Porcini Braised Duroc Pork Asiago, Wild Mushrooms Carmelized Onions, Shaved Parmesam, Micro Greens

Braise - Harris Ranch Beef Tips, Five Cheese Tortellini, Roasted Summer Squash, Red Bell Pepper, Haricot Vert, Light Lemon Cream Sauce, Arugula, Shaved Parmesan

AUGUST PRIX FIXE MENU

8/28/19

1st Course- Creamy Smoked Corn Chowder, Green Chile, Smoked House Bacon

2nd Course- Smoked BBQ Game Hen, Watermelon BBQ Sauce, Jalapeño Cornbread, House Slaw

3rd Course- Flourless Chocolate Cake, Coffee Ganache, Orange Coulis, Crispy Semolina

M’tucci’s Moderno

Weekend Specials

Spicy Penne and Salmon $20 - Italian olives, capers, serrano chiles, white wine, marinara

Rufino Rose, Italy, 8/32 - Notes of strawberry and hints of rose petal, white fruits and berries compliment the acidity and bubbles

Yellow Tail Tuna - $23 Buttery soft with a light sear

Michael David, Sauvignon Blanc, California, 9/36 - Refreshing notes of crisp apple, honeysuckle, and orange blossom, bright and slightly acidic.

Cut of the Day: 24 oz NY Strip - $32

Sasserogale, Sangiovese 7/28 - Notes of wild berries, cherries and a moderate spiciness

8:30 Friday: Julian Dossett Live in the bar

M’tucci’s Italian Café & Market

The new Café & Market continues to wow our guests, primarily because of the amazing pastries in our display case every day. Our new hours are 8:00am - 6:00pm. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

A M’tucci’s/Lava Rock “Beeramisu”: Lava Rock Coffee Pale Ale Soaked Lady Fingers, Chocolate Caramel Sauce & White Chocolate Mascarpone Cream.

M’tucci’s Catering

Recently, we catered the New Mexico Make A Wish foundation fundraiser. The buffet included Charcuterie Boards, Shrimp Boards, Chianina Meatballs and Arancini. Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

August 16, 2019

M'tucci's Profiles - Jeff Spiegel & Katie Gardner

August 16, 2019/ Michael Lewis

After nearly seven years as a health care consultant in Manhattan, Jeff Spiegel had an epiphany.

“At some point I got a glimpse of myself as a consultant walking down Madison Avenue with my overcoat and my briefcase in hand . . . and I took a start and thought holy s**t, that’s me. It’s not what I had in mind. I turned around and went home and called my brother (his business partner) and said I’m done.”

That epiphany in 1982 put Jeff and Katie Gardner, his wife and partner, on the path that would eventually lead to Albuquerque and to M’tucci’s. A friend suggested they start a restaurant in NYC, because “we like to cook”, (usually a terrible reason for getting into the restaurant business). So, Jeff said sure, sounds like a good idea.

While planning for a year, walking Manhattan to understand the restaurant business, good locations and commercial properties, they met the CEO of a public company that owned restaurants. They talked about doing a project together. While the deal didn’t happen, the CEO became an amazing mentor, guiding them to their initial restaurant space, providing the tools to get started, and even lent them a bookkeeper.

In 1983 they opened Margaritas on the Upper East Side, serving the city’s first Mexican food that wasn’t “garbage.” They held a cooking competition for prospective chefs and hired Christine Keff (who went on to win a James Beard award for her Seattle restaurant, Flying Fish) who had never cooked Mexican food. They both agreed that her food was fabulous.

Katie said they didn’t advertise, but they had the great idea of giving away margaritas for the first three nights and, of course, they were packed. Jeff said every restaurant they have ever opened since has always been packed. More restaurants followed, because as Katie says, “Jeff likes to start things. He likes the whole process of planning.”

After 23 years of operating 11 restaurants in Manhattan, they decided it was time for a change, so they sold their restaurants and moved back to Albuquerque, Jeff’s hometown, and worked on different projects and jobs until 2013. They said that they didn’t go out to restaurants that much, but when they did, the service was uniformly cold and impersonal. Jeff was working as a consultant on economic development and realized that he could create 60 jobs just by opening a restaurant. That’s economic development!

“We knew exactly what we wanted to do,” Jeff said. As with all of their previous places, at M’tucci’s Italian they surrounded themselves with good people. “We’ve always had good people.”

Dave Herndon, a magazine editor and a former bartender at Margaritas said, “The real secret sauce has always been that they create a hospitable, loose, fun atmosphere where people can be themselves and feel at home. The vibe starts with Jeff and Katie’s fun loving personalities, which informs their staffing—They have highly tuned people instincts. They pick the right people, and the wrong ones get weeded out really fast. Customers are treated as friends and become regulars. Everybody wins.”

During the regular meetings of servers and bartenders, standards of service are discussed at length. The level of professionalism is emphasized repeatedly. Much of the M’tucci’s staff has been with us since the doors opened. Katie said that’s because Jeff believes that employees deserve to earn a living wage and that they and John Haas (Founding Partner/Executive Chef) believe in training and promoting talented staff. Several of our original cooks, servers and bartenders are now in management positions.

“I always prefer having the restaurant built out. Sometimes, it’s in a location that may not have appeared to be favorable. Anywhere I have opened in a location where the previous restaurant failed and ours has always been successful. Thanks to you - our guest.”

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s kitchen is winding up their first month at Lava Rock Brewing Co. The brewers have been busy and have filled up 13 taps with their ales and lagers. Chef Fred has created a menu to complement the beers made by Ram Khalsa. Click here to see the menu, a map of the location, and the hours.

Wednesday, August 21 @ 7:00: Special Six Course Beer (5 oz.) and Food Pairing:

Gila Gose shrimp & Crab Ceviche

2. Shiprock Saison & Honey Balsamic Chicken Wing

3. Petroglyph Wit & Watermelon with Feta, Basil

4. Brown Trout Lager Dunkle & Sausage Orzo Ragu

5. 32 Bravo DIPA & BBQ Meat Balls, Arugula, Apple Mustard

6. Capulin Pale Ale & Chocolate Cherry Tart Hazelnut Cookie Crust

$24 with beer - Reservations recommended - $6 deposit

Tonight, August 16 @ 7:00: Live Music with H28

Visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details. Their website is: http://lavarockbrewpub.com/

Check out the site and follow them on Facebook: @LavaRockBC and Instagram: @Lavarockbc

M’tucci’s Italian

Weekend Specials

House Ravioli

Local Roasted Bell Pepper-Three Cheese Ravioli, Spicy House Bacon, Roasted Summer Squash, Caramelized Onion, White Wine Butter Sauce.

The Braise

Porcini Braised Duroc Pork Shank, Creamy Polenta, Sautéed Spinach, Local Porcini, Red Wine Braising Sauce.

Cut of the Day

24oz T-Bone, Salt-Water Smashed Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction.

Pan Seared Fish

Opah, Garlic Mashed Potatoes, Grilled Artichoke Heart, Sautéed Arugula, Lemon Butter Caper Sauce.

Lapostolle Canto de Apalta Red Blend 2012

Glass 8 – Bottle 30

Michael David Freakshow Cabernet 2015

Glass 9 – Bottle 36

Weekend Brunch: 11:00 - 3:00

New menu for drinks and food. Click here.

AUGUST PRIX FIXE MENU

8/21/19

1st Course- Heirloom Tomato, Smoked Portabella, Aged Balsamic, Creamy House Mozzarella, Toasted Sunflower Seeds

2nd Course- Chianina Italian Cut Sirloin, Crispy Sea Water Potatoes, Marinated Red Bell Peppers, Colonata Style Butter

3rd Course- Cheesecake Bars, Strawberry Shrub Smetana, Fresh Fruit

8/28/19

1st Course- Creamy Smoked Corn Chowder, Green Chile, Smoked House Bacon

2nd Course- Smoked BBQ Game Hen, Watermelon BBQ Sauce, Jalapeño Cornbread, House Slaw

3rd Course- Flourless Chocolate Cake, Coffee Ganache, Orange Coulis, Crispy Semolina

M’tucci’s Italian Café & Market

Sarah with some of her beautiful baguettes, fresh daily!

M’tucci’s Moderno

Weekend Specials

Shrimp and Lobster Risotto - Wild Mushrooms, Asparagus, Grape tomatoes - $26

Rufino Rose, Italy, Notes of strawberry and hints of rose petal, white fruits and berries compliment the acidity and bubbles $8/32

Yellow Tail - Buttery soft with a lite sear - $23

Michael David, Sauv Blanc, California, Refreshing notes of crisp apple, honeysuckle and orange blossum, bright and slightly acidic. $9/36

Cut of the Day: 24 oz Porterhouse - $34

Tercos, Malbec, Argentine - Earthy, Berries and plum flavors, soft tanins with a long finish $8/32

Lemonade: Ginger Peach--Gelato: Tiramisu-- Sorbetto Peach Champagne

Tonight, August 16 @ 8:30: Amy Cliser Live

M’tucci’s Catering

Here are a few photos from the Make A Wish foundation fundraiser. Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

August 09, 2019

M'tucci's Pizza

August 09, 2019/ Michael Lewis

Where did you have your first pizza? ( At home when Dad brought home a Chef Boy-Ar-Dee pizza kit for Sunday dinner. He ruined it with canned mushrooms and anchovies - yechh!)

Where did you have your most memorable pizza? ( Probably a tie between several places in Italy and M’tucci’s @ Lava Rock Brewing last night.)

A $144 billion-a-year business, pizza has been around for centuries and can be found in nearly every country around the world. Around 3 billion pizzas are made every year, 83% of Americans have eaten it in the past month, and there are more than 76,000 pizzerias in the U.S. The word “pizza” could have come from “pita” which were likely the first types of flatbread to be covered with toppings. Pizza’s story begins in Naples, Italy in the 17th century, according to food historians.

A M’tucci’s grating of fresh parmesan when the pizza comes from the oven.

It was the arrival of tomatoes from the New World that gave Italy the most popular topping for the flat breads that had been prepared in Naples. Historians believe the first pizza was created in 1734 at a small corner shop near the port, where the food was popular with sailors going to sea. The first pizza was the marinara (Italian for sailor) and was topped with crushed tomatoes, olive oil, oregano and garlic. Antica Pizzeria Port’Alba is considered to be the first pizzeria and is still operating at the original port location.

In Naples, pizza was considered food for the poor and was not embraced by royalty until 1889, when Raffaele Esposito from Pizzeria Brandi served Queen Margherita and King Umberto I his famous creation; tomato and mozzarella pizza topped with fresh basil. Bearing the colors of the newly-created Italian flag (red, white and green), the dish became a hit and is still one of the most commonly ordered pizzas in Italy.

While the types, shapes and ingredients of pizzas around the world vary wildly (squid in Japan, green beans in Brazil), the Associazione Verace Pizza Napoletana is the Naples-based, international governing body that sets forth the rules for Pizza Napoletana. They stipulate the ingredients and the size, and that it must be cooked in a wood-fired oven at temperatures between 806-896 degrees F and be finished in 90 seconds or less. There are even guidelines for the thickness of the center and the edges of the crust.

However precise, these rules result in the nearly perfect food with all of the taste groups covered. You have salt from the dough, sweetness from tomatoes, sour from the mozzarella di bufala and some bitterness from the lightly charred crust (the char should look spotty).

There are no certified AVPN pizzerias in New Mexico, and M’tucci’s doesn’t intend to be the first. Still, we embrace the style of Pizza Napoletano, creating pizzas that are true to our philosophy of fresh, great ingredients and hand made.

Six years ago, when M’tucci’s Italian opened, M’tucci’s Italian Market soon followed with Chefs Shawn Cronin and Cory Gray in charge of breads, pizzas, making mozzarella and curing meat. They had worked together at Farina Pizzeria and had a few ideas about creating the best pizza. According to them, the most important ingredient isn’t what’s on top - it’s the crust. It’s the most difficult ingredient to get right, and it’s the most critical to the flavor, the mouth feel and the integrity of the pizza.

Also, they wanted to create food that was more natural, that was easier to digest, and that would have a distinctive flavor. So, they tossed out the dry yeast and created their own starter for leavening. They also lowered the temperature and extended the time for proofing the period that the dough rises). That sourdough starter, special flour, water and salt is what makes M’tucci’s pizzas unlike any other pizza in the area.

While pizza is normally a simple food, making one is full of potential pitfalls: the dough can be too wet, or it can have too much flour, or it can be kneaded too much. It takes experience and technique to create a sublime pizza. All of our pizza chefs (pizzaiolo) agree on the most challenging part of making a pizza - the stretching of the dough. Some use a technique to stretch flat on the pizza peel and a few like to give it a light toss in the air (frowned upon by AVPN) to achieve an even stretch.

We think our sourdough crust is close to the flavor of Pizza Napoletano, since the crust stands in for the sour flavor you would get from mozzarella di bufala, which is not practical to use so far from its Southern Italy source.

In June, we didn’t have time to travel to Naples, so we had to be content with eating pizza in Tuscany. Still, we marveled at the thin crust, neither soggy nor crispy, and the perfect balance of ingredients.

Like so many things in Italy, they’ve been doing this for centuries and we do everything we can to soak up their culture and bring it to you.

In Bolgheri,Pizza with Salami and the left and, of course, Margherita on the right.

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s and Lava Rock Join Forces

M’tucci’s kitchen is now open at Lava Rock Brewing Co. Chef Fred Gallegos is heading a team of talent in the kitchen (making those great pizzas that you all love), and he has created a menu to complement the beers made by Ram Khalsa at the brewery. Click here to see the menu, a map of the location, and the hours.

We think you are going to love the food and beer pairing at Lava Rock. Come visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details. Their website is: http://lavarockbrewpub.com/

Check out the site and follow them on Facebook: @LavaRockBC and Instagram: @Lavarockbc

M’tucci’s Moderno

Weekend Specials

Herb Roasted Duck: Served with Creamy Polenta, Grilled Asparagus, Cranberry Gastrique

Planet Oregon, Pinot Noir A little spicy, aromas of cherry, raspberry and smoke

Pan Seared Diver Scallops: Buttery soft with a lite sear

Mimi Chardonnay, Chateau St. Michelle Notes of apple and pear with a bright acidity, refreshing yet complex

Cut of the Day: 24 oz T-Bone

Liberty School, Cabernet Sauvignon California, Aromas of cherry, crushed rock, cigar box and hickory and tasting blackberry, sage, pepper, smoke and a minerally finish. $10 glass/$40 Bottle

Lemonade: Strawberry Basil --Gelato: Espresso -Sorbetto - Cucumber Lime

New Happy Hour Cocktail Menu

$3 Select Taps

$1 OFF all wines by the glass

$5 Aperol Spritz

$5 House Sauza Margarita

$6 House Infused Hollow Spirits Vodka Mule

$7 Tito's Martini

$7 Drink of the Week

8:30, Friday: Lani Nash Live in the Bar

M’tucci’s Italian Café & Market

Order a custom Charcuterie Board for your next event - or lunch!

M’tucci’s Italian

Weekend Specials -

The Braise: Lightly Smoked & Herb Roasted 1/2 Chicken, Garlic Mashed Potatoes, Sauteéd Spinach, Lemon-Caper-Olive Brodo

Ravioli: Pesto & Ricotta Stuffed Ravioli, Summer Squash, Hericot Verts, Roasted Red Bell Pepper, Caramelized Onion, Light Lemon Cream Sauce, Fresh Arugula, Shaved Parmesan

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

Pan Seared Fish: Barramundi, Whipped Garlic Potatoes, Sauteéd Arugula, Grilled Italian Artichokes, Lemon-Caper Beurre Blanc.

Weekend Brunch: 11:00 - 3:00

New menu for drinks and food. Click here.

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

La Gazzetta di M'tucci's

Click Here to See an Index of

Past Issues of La Gazzetta

SPECIAL HOLIDAY EVENTS

An Evening of Holiday Music by Delphia 12/23, 7:00 - 9:00

Special Christmas Menu for Monday & Tuesday at Moderno

NEW YEAR’S EVE @ MODERNO

NEWS FROM M’TUCCI’S

M’tucci’s Provisions (formerly M’tucci’s Italian Cafe and Market)

M’tucci’s @ Lava Rock Brewing Company

M’tucci’s Italian

M’tucci’s Moderno

M’tucci’s Twenty-Five

SPECIAL HOLIDAY EVENTS

NEWS FROM M’TUCCI’S

M’tucci’s Provisions (formerly M’tucci’s Italian Cafe and Market)

M’tucci’s @ Lava Rock Brewing Company

M’tucci’s Moderno

M’tucci’s Italian

ONGOING NEWS

NEWS FROM M’TUCCI’S

The new M’tucci’s Maker’s Mark Private Select Bourbon is now available at M’tucci’s Moderno and M’tucci’s Italian.

Try some in an Old Fashioned for Happy Hour today.

M’tucci’s Provisions (formerly M’tucci’s Italian Cafe and Market)

M’tucci’s @ Lava Rock Brewing Company

M’tucci’s Italian

December Prix Fixe Menu

M’tucci’s Moderno

Holiday Special on December 23

“An Evening of Holiday Music by Delphia” 7:00.

ONGOING NEWS

M’tucci’s Italian Café & Market - Closing Permanently for retail sales Saturday, November 30 at 6:00 PM.

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s Italian

December Prix Fixe Menu

M’tucci’s Moderno

Holiday Special on December 23

ONGOING NEWS

NEWS FROM M’TUCCI’S

M’tucci’s Italian Café & Market - Closing for retail sales November 30.

Watch Facebook and Instagram for Black Friday and Small Business Saturday Closing Specials.

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s Italian

M’tucci’s Moderno

Holiday Special on December 23

ONGOING NEWS

Wild Boar Ragù with Rigatoni

Five Pork Bolognese with Pappardelle

Wild Boar Ragù with tagliatelle in Tuscany

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s Moderno

M’tucci’s Italian

M’tucci’s Italian Café & Market

Order your Holiday Pies Now.

M’tucci’s Catering

M’tucci’s Twenty-Five

ONGOING NEWS

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s Moderno

M’tucci’s Italian

M’tucci’s Italian Café & Market

M’tucci’s Catering

ONGOING NEWS

Charcuterie Board C, with Red Wine Sausage and Colonnata Butter

Braised Wild Boar Ragu

Chianina Osso Bucco

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s Moderno

Verduta Pizza

Chicken Marsala

Italian Pork & Beans

M’tucci’s Italian

M’tucci’s Italian Café & Market

M’tucci’s Catering

ONGOING NEWS

Harbor at Capri

Sorrento