#fresh #ricotta we just made @sauce_nyc from #raw #local #milk
Sauces simmering and reducing @sauce_nyc
Cuttin da meat on da street
#tamworth #pigs in our studio @sauce_nyc
Making Soap @Sauce_NYC
Fresh Cencione pasta production at Sauce. We call these beauties “surfboards of greatness”. They are thick and uneven in size giving them a great variety of textures and “sauce sucking” abilities. We make these everyday at Sauce and coat them in my grandmothers “gravy”. Rich and satisfying this is one of our most popular cuts. I know of no other restaurants serving cencione except in and around Naples where they were born in Neopolitan ragu. My maternal grandmother Carmela taught me how to make these and we stay true to her recipe.
Here is a real treat. We made the infamous peasant bollito accompaniment “Pera” today with one of Veronas own chefs. It’s breadcrumbs , broth, butter and pepper.
Finished plate
I just blanched the ravioli and the broccoli rabe together in boiling salted water strained it out than tossed in the raw basil, tomatoes, mozz di bufala, extra virgin olive oil, coarse celtic grey salt and pecorino Romano cheese.
Was an amazing harmony of raw veg, sharp cheese, soft cheese, sweet tomatoes, spicy olive oil, bitter broccoli rabe, crunch of salt and pillowy ravioli.
All raw veg and Mozz Di bufala cheese (cut up small) basil leaves, blanched broccoli rabe chopped overripe tomatoes coarse celtic sea salt, calabrese extra virgin olive oil, and hot just blanched sheeps milk ricotta cheese ravioli
Lil’ impromptu late night ravioli has given me a great idea for a summer ravioli prep. It’s something I could change often and get real fresh, partially raw or par cooked mixed veg and make it kinda like a dumpling veggie bowl or in this case a “cheese ravioli bowl” which is what I’m going to call this series of dishes changing throughout the summer…
I can change the cheese filing endlessly to really mix it up, sheep milk ricotta, stracchino, Mozz di bufala, stracciatella etc….
This photo IS SAUCE.
First bar of Sauce Soap made from 100% grass fed beef fat. It must cure 4 weeks now…
Giant Grass fed local steamship round in the meat case at Sauce
My grandmothers GRAVY simmering in a giant pot at Sauce. This will last us two days…
Handmade ricotta Cavatelli at Sauce.
Another Thursday another whole Local grass fed beef fabrication day… Come by and see us butcher the whole local Tamworth pigs from Flying Pigs Farm tomorrow! 78 Rivington NYC 10002
