Tag: garlic

Posted on by

Porcini Mushroom

Restaurant: Ritual, Main Street

The Facts: Sauteed in wine, lemon and garlic tossed with chèvre and served over linguine.

Foodie’s Review: For those looking to skip the meat in their linguine should try Ritual’s rendition of the Porcini Mushroom. Perfectly tender linguine acts as the ambassador to the sauce, mushrooms and flakes of Parmesan. Right off the bat, the heavy zest from the lemon and garlic medley dance with the flavors from the wine sauce and drizzle of balsamic. Unlike the traditional pasta dish, the combination of Parmesan and the perfectly portioned chèvre (goat cheese) interact perfectly with the taste buds, leaving the aftertaste in your mouth feeling dry like drinking a deep red wine. The texture of the mushrooms and pasta are quick to replace the dryness with the zest from the lemon. The dish is a constant roller coaster for your pallet, leaving you wanting more.

This review was done by an independent member of the Worcester Foodies group during their monthly meeting in May 2011.

Posted on by

Agnolotti Carciofini-Aritchoke and spinach

Restaurant: Piccolo’s, Shrewsbury Street

The Facts of the Dish: Agnolotti Carciofini-Artichoke, spinach & mascarpone stuffed pasta, roasted garlic, spring onions in a pink vodka sauce. Appetizer: toasted ciabatta bread with roasted garlic, fresh chives and Gorgonzola fonduta.

Foodies’ Review: When selecting this restaurant, one of the things that drew me were your meals are prepared to order. When we arrived the waitress stated that if you do not see what you would like, the chef will make it. You can add ingredients, swap sauces etc. The appetizer arrived- stacked high with crispy, garlic bread and a Gorgonzola dipping sauce which was just the right consistency. The combination of garlic crispness and Gorgonzola cheese was perfect.  When my entrée arrived it was a large plate of large spinach raviolis. Inside was filled with cheese and spinach. With the raviolis were large chunks of artichokes which added more flavor and were very tender. I opted to get a spicy marinara sauce instead of the pink vodka sauce. I was not disappointed. The sauce was thick, and very spicy..a nice mix with the spinach ravioli.

I selected the Louis Martini Cabernet Sauvignon to go along with my spicy marinara sauce and the smooth red wine made the meal perfect.