SATURDAY PICKUP this week from 3 – 4 at The Good Acre.
The heat of the summer seems to be relenting and as the days get shorter, we move into peak pasta season. New this week is the debut of EGGPLANT PARMESAN MEZZALUNA. There is so much great produce available we just had to feature some more heat from CALIFORNIA STREET FARM, eggplant edition. EGGPLANT PARM MEZZALUNA is taking another Italian American classic and elevating it to a beautiful CPC half-moon ravioli. Grown right in NE MPLS, eggplant is fried in olive oil until tender and savory. Mozzarella is hand-pulled by Rachael then combined with SARTORI PARMESAN and the fried eggplant for a true red sauce Italian beauty. Amazing with POMODORO and complete the vibe by making yourself unlimited salad as well.
AGNOLOTTI is a classic commonly filled with pork. So naturally, we are using LOWRY HILL PROVISIONS Italian Sausage for our nod to the OG dago sandwich. We love DUSTY’S, but we know there are other favorites out there. There is also fresh-pulled mozzarella and the best bell peppers around. From CALIFORNIA STREET FARM we are using the Corno di Toro variety of pepper, which is literally the best tasting sweet pepper there is. We are using red and yellow, or “Escamillo”, peppers along with this amazing local sausage and fresh-pulled mozzarella for our delicious nod to the cities classic sando. The Escamillo name is a nod to the toreador in Carmen, anyone else just hear Bart Simpson when you think about Carmen? This agno is especially great with our POMODORO SAUCE, but would also be good with NORMA, and with BROWN BUTTER.
You simply must try TAGLIATELLE and NORMA SAUCE. You will be clutching your pearls if eggplant season passes before you take advantage. Tag is world renown for a good reason, it is versatile, silky, and scrumptious. We make ours using lots GRAISE FARM egg yolks for unmatched flavor and texture. Pair those eggs with BAKER’S FIELD fresh-milled ancient and heritage grains and hand cut it the old school way (chefs kiss). Then the NORMA SAUCE. The finest local eggplant is cooked until it becomes nutty and tender. Then, the eggplant is tossed into a garlic tomato sauce made from organic BIANCO DINAPOLI tomatoes. Try the TAG with NORMA this week and tell us what you think.
The shop just got restocked at noon and is live right now! So get your orders in and we will see you at the pasta pickup on SATURDAY 9/9 from 3 – 4 at The Good Acre.!
Star Ravioli
$22.00
Spooky black star ravioli filled with roasted local colette pears and Cosmic Wheel Creamery's manchego; Antares.
Tagliatelle
$19.00
Our hand-cut tagliatelle is made with Graise Farm eggs and Baker’s Field heritage grain wheat. A perfect long noodle.
Campenelle
$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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