SATURDAY SPAGHETTI SUPPER is on! Pickup is SATURDAY 11/11 from 3 – 4 at The Good Acre. Click HERE for a larger menu you can save and share.
SPAGHETTI is Rachael’s favorite noodle and she makes the silkiest around. Hop over to the shop to get ready for SATURDAY SPAGHETTI SUPPER with POMODORO or HAM & CHEESE CULURGIONES, one of Rachael’s signature shapes. Maybe you’ll have CAPPELLACCI DI ZUCCA with BROWN BUTTER & SAGE finished with SMOKED PECANS. Either way, we will see you this SATURDAY at TGA!
HAM & CHEESE CULURGIONES are a water and flour dough resulting in a dumpling like texture. Traditionally Sardinian and filled with potato, we take some creative license and give ours a sense of place by using local pruveyours. Beyond creamy potatoes these are filled with the insanely good royal ham from LOWRY HILL PROVISIONS, and WIDMER’S MATTERHORN CHEDDAR. LHP, out of NE MPLS, makes some of the best cured meats around. We love the ROYAL HAM and especially with cheddar. The MATTERHORN alpine cheddar from WIDMERS is an alpine homestead cheddar with richness and depth out of Theresa, MN. Culurgiones come in an 8 pack and are delicious with BROWN BUTTER & SAGE.
CAPPELLACCI DI ZUCCA are still available. Local sweet dumpling and koginut squash is roasted until caramelized, sweet, nutty and silky. The squash is combined with SARTORI’S SARVECCHIO parmesan for that depth and touch of umami. These beautiful shapes stand tall and are truly a centerpeice of our fall menu here but are a great side to a roasted protein or vegetables. Again, a must with BROWN BUTTER & SAGE and SMOKED PECANS.
Our BOLOGNESE features some amazing farmers for this traditional meat sauce. We use PETERSON CRAFT MEAT beef and pork and GRAISE FARM stew hens for our brodo. PCM focuses on soil stewardship, animal husbandry and regenerative farming practices and align with our core values as well. Not only have Tiffany and Andy at GRAISE FARM become friends, they consistently deliver the best eggs and we are thrilled to be able to use their stew hens for our brodo. The beef and pork are browned and deglazed with red wine then, the brodo is added and it all simmers for hours until it comes together as a perfect sauce for pasta. Add a little pasta water to the pan with your BOLO and TAG as you let it all come together. Finish with parm and send it.
The shop just got restocked at noon and is live right now! Boot up you compaq, log on to aol and navigate to our website to get your orders in and we will see you at the PASTA PICKUP this SATURDAY 11/11 from 3 – 4 at The Good Acre.
Bolognese
$20.00
Peterson Craft Meats beef and pork and brodo from Graise farm hens. Classically served with Tagliatelle.
Tagliatelle
$19.00
Our hand-cut tagliatelle is made with Graise Farm eggs and Baker’s Field heritage grain wheat. Perfect long noodles.
Campanelle
$12.00
Local beets, fresh-milled Baker’s Field heritage grain red fife & semolina are extruded into beautiful red macaroni.
Pomodoro Sauce
$10.00
Our signature red sauce. Made with organic tomatoes, garlic, basil and olive oil. Pomodoro is great with most pastas!
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