Everything but the OINK: Lupa NYC Pig Lunch
We were invited to a tasting at Mario Batali's NYC osteria LUPA in the West Village last week.
This was going to be scary. The title was "The Whole Pig: Everything But the Oink".
The lunch was a tasting of the whole pig, known in Rome as "Quinto Quarto", literally "the fifth quarter". It is a way of cooking a butchered animal and using EVERYTHING. The cheeks, the feet, tail, tongue, liver, you name it, we'll eat it.
Yikes, could I get my husband to eat pig trotters? pigs ears? Hell, I don't even know if I want to eat that stuff. But we're going, if for nothing else, for the fabulous wines that Georgi, the sommelier always pairs with the courses.
These pigs (that would be us) ate and drank from noon until 4 pm.
Here is the menu, then let's discuss the food.
Sorry, the photos are dark, but at least you get the idea.
THE WHOLE PIG
EVERYTHING BUT THE OINK
PRIMI ASSAGGI
~~~~
ANTIPASTO
Trotter Terrina with Spiced Pear Mostarda
Malvasia Bastianich 2007 , Friuli
(yes, I think that was some sort of pig's feet? I didn't ask.......)
~~~~
INSALATA
Local Apple & Pancetta Insalata
Rosato "Il Roggito" Cantine del Notaio 2005, Basilicata
~~~~
PRIMI
Testa Tortellini in Brodo
Bonarda Frizante F. Montagna 2005, Lombardia
~~~~
Rigatoni alla Gricia
Bonarda Frizante F. Montagna 2005, Lombardia
~~~~
SECONDO
Lonza di Maiale with Prunes & Leeks
Rosso "Faye" Pojer & Sandri 2002, Trentino Alto Adige
I forgot to snap a photo, but this was a beautiful pork loin with a prune relish/chutney. Use your imagination.......
~~~~~~
DOLCI
Apician Spice Bread Budino and Torrone
Solalto Le Pupille 2004, Toscana
This was going to be scary. The title was "The Whole Pig: Everything But the Oink".
The lunch was a tasting of the whole pig, known in Rome as "Quinto Quarto", literally "the fifth quarter". It is a way of cooking a butchered animal and using EVERYTHING. The cheeks, the feet, tail, tongue, liver, you name it, we'll eat it.
Yikes, could I get my husband to eat pig trotters? pigs ears? Hell, I don't even know if I want to eat that stuff. But we're going, if for nothing else, for the fabulous wines that Georgi, the sommelier always pairs with the courses.
These pigs (that would be us) ate and drank from noon until 4 pm.
Here is the menu, then let's discuss the food.
Sorry, the photos are dark, but at least you get the idea.
THE WHOLE PIG
EVERYTHING BUT THE OINK
PRIMI ASSAGGI
~~~~
ANTIPASTO
Trotter Terrina with Spiced Pear Mostarda
Malvasia Bastianich 2007 , Friuli
(yes, I think that was some sort of pig's feet? I didn't ask.......)
~~~~
INSALATA
Local Apple & Pancetta Insalata
Rosato "Il Roggito" Cantine del Notaio 2005, Basilicata
~~~~
PRIMI
Testa Tortellini in Brodo
Bonarda Frizante F. Montagna 2005, Lombardia
~~~~
Rigatoni alla Gricia
Bonarda Frizante F. Montagna 2005, Lombardia
~~~~
SECONDO
Lonza di Maiale with Prunes & Leeks
Rosso "Faye" Pojer & Sandri 2002, Trentino Alto Adige
I forgot to snap a photo, but this was a beautiful pork loin with a prune relish/chutney. Use your imagination.......
~~~~~~
DOLCI
Apician Spice Bread Budino and Torrone
Solalto Le Pupille 2004, Toscana
Comments
What fun! Thanks for giving me a voyeur's taste of the whole pig.