There’s always something comforting in the thought of combining the old and the new – especially when it comes to great restaurants like Fornelletto.
When you descend the winding staircase that creates the grotto like feel of our fine Italian restaurant, there’s a lot of the familiar to take comfort in.The Tuscan ambiance, the truly amazing wine selections and the tradition of menu selections that have been in place since the restaurant and Borgata Hotel Casino & Spa first opened.
No better dish signifies this than Fornelletto’s Veal “Osso Bucco” Ravioli.
“It’s been the signature dish here since the beginning and it’s always been one of our most popular dishes,” says Executive Chef Tom Boyle. “We sell about 300 plates a day. And it’s a very rich dish. It’s veal shank prepared osso bucco, in handmade pasta with fine herbs.’
Think about that, the pasta – like all pasta at Fornelletto’s – is handmade daily. That means in the kitchens of Fornelletto is a chef who spends all day just making veal ravioli. Veal in, pinch the pasta, next.
But the secret to this longstanding favorite is more than the fresh ravioli. First up, the dish features braised veal shank done osso bucco, a Milanese specialty where the veal shanks are braised with vegetables, white wine and broth. Then the dish is topped with a veal demi glaze and butter sauce.
“The key is the sauce, Boyle said. “It’s a demi-gloss, which just means it’s a reduction of our homemade veal stock. It’s a rich reduction and that makes it very hearty. I see people eat a whole plate and I just think ‘God bless them.’”
That’s the joy of something classic and time tested. But never let it be said that Fornelletto rests on its osso bucco laurels
For this summer Boyle has also introduced a grilled octopus dish that will make you look at octopus in a whole new light.
“It’s a very simple dish,” Boyle says. “ Its octopus tenders, cooked in olive oil with lemon and some thyme. It’s a fresh take on octopus people may not expect. We like to try things like this and give our guest something new, something that expands their palate.”
The key word for this dish is octopus “tenders.” These little strips of heaven have a meaty, non-seafood taste and texture and are served with sun-dried tomatoes pesto, artichoke, crispy potato, spicy Calabrese salami.
That’s the beauty of something new and exciting.
So whether you go with the classic veal ravioli, the new grilled octopus, or anything else on the Fornelletto menu (don’t forget the wine) you can be sure of one thing.
You’ll be eating comfort food – even if its brand new.
Here’s the recipes for Fornelletto’s dishes
Veal Osso Bucco Ravioli: – Braise Veal Shank, Shred add ricotta, salt and pepper, Fine herb. Stuff the pasta and boil, finish with a veal demi glaze and butter sauce.
6-7 shanks serves 10 people
Grilled Octopus: take a 6-8 lb Octopus cook in large pot, add ¼ cup olive oil, 2 sprigs thyme, 1 bay leave-cook low heat 1 ½ -2 hours.
Slice into small 1 inch pieces – take about 6 oz grilled and finish with sundried tomatoes pesto, artichoke, crispy potato, spicy Calabrese salami.
6-8lb octopus serves 8 people