Mattarello Pop-Up Dinners

Last Sunday, Mattarello launched their bimonthly pop-up dinners. Held at Wise Sons in the Mission District, the intimate family-style meal was a sumptuous Italian feast. The four-course menu showed off Chef John Pauley's fabulous pasta-making skills - each guest walked out with satisfied smiles and stuffed bellies.

We started with a Fallon Hills Ranch beef tartare. Seasoned with Italian parsley, chopped capers and lemon zest, it was served with Chef Pauley's popular caramelized onion focaccia.

Next, we had the orecchiette with Pecorino cheese, rapini, butter and toasted garlic. Hearty and filling, the traditional Puglian pasta is made without eggs, resulting in a chewiness that was reminiscent of Chinese dumplings.

For the main course, we were lucky enough to try the scialatielli with braised octopus, Picholine olives and lemon. The rich and spicy tomato sauce had a hint of anchovies, giving it a noticeable savory depth. The scialatielli is a rustic pasta (similar to tagliatelle) from the Amalfi Coast.

Last but definitely not least, dessert was a decadent vanilla panna cotta. Infused with pancetta, the savory cream was topped with a layer of sage honey and accompanied with a pancetta cookie.

Are you drooling yet? The next dinner takes place on Sunday, June 3. For more info about Mattarello's pasta and their events, check out www.mattarellosf.com or www.facebook.com/mattarellosanfrancisco.

Images by Tami Yu

Comments

[Carolyn Jung]

Oh man, pasta with the texture of homemade Chinese dumplings? I am drooling! Not to mention that pancetta cookie has me mesmerized. ;)

[Tami]

Carolyn, you'd love this dinner. I highly recommend checking it out sometime. :)