On the Menu: Mangiare from the Market

by jbfauthor on March 21, 2011

When in the Hudson Valley, discerning diners—not to mention culinary icons like Mario Batali—get their fill of market-driven Italian cooking at the aptly named Mercato, the charming osteria run by the seventh-generation progeny of one of the world’s most famous pasta-making families, Francesco Buitoni, and his wife, Michele Platt. The couple is on deck for tomorrow's Beard House dinner, and you can still snag a seat. But first, have a look at the menu: Hors d’Oeuvre Gnudi with Fava Bean Purée Hudson Valley Pork Shoulder Porchetta and Slaw Sliders Lenny Bee's Smoked Trout and Spicy Mustard Quail Saltimbocca and Saffron Risotto Bites Northwind Farms Chicken Liver Bruschetta Pairing: Bellenda Brut Rosé NV Dinner Wiltbank Farm Mushrooms with Porcini, Baby Artichokes, and Polenta Pairing: Cavalchina Bianco di Custoza 2009 Mercato Kale Salad with Pine Nuts, Currants, and Shaved Pecorino Pairing: Matteo Correggia Roero 2008 Handmade Pasting Tasting > Ravioli with Old Chatham Sheepherding Company Ricotta, Mint, and English Pea Sauce; and Cavatelli with Lamb Merguez Sausage and Flageolet Beans Pairing: Barbi Abboccato Orvietto Classico 2009 Pairing: La Mondianese Ruche 2006 Pan-Seared Sea Scallops with Farro Primavera Pairing: Valle dell'Acate Il Frappato 2009 Mercato Olive Oil–Vanilla Gelato with Dried Amarena Cherries, Cardamom, and Almond–Chocolate Biscotti Pairing: La Morandina Moscato d'Asti 2010