Tag: shallots

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Penne alla Vodka

Penne alla Vodka from Chioda's Trattoria on Franklin Street in Worcester, MA

Penne alla Vodka from Chioda's Trattoria on Franklin Street in Worcester, MA
We started our dinner at Chioda’s Trattoria with the Aracini Balls: Risotto stuffed with provolone, breaded and then deep fried. This came as 3 large (meatball sized) balls with a small portion of marinara on the side. The breading was nice, but not too thick, and added a nice crunch of texture to the softer risotto mixture inside while keeping the balls together. These had a very nice flavor themselves, and the complement of the marinara gave a nice overall flavor. The portion size was plenty large for 2 people to share.

For dinner I had the Penne alla Vodka: Penne, tossed with garlic, shallots, onion, tomato, spinach, crushed red pepper and Romano in a vodka marinara. Again, a good large portion and a nice presentation. If you like hot spicy food, this dish is for you. The cumulative heat was fairly strong, but not overpowering, and provided a nice spicy counterpoint to the creamy vodka marinara marrying together to create a really great overall flavor. The pasta was perfectly al dente, giving texture against the soft tomato and spinach for a really nice mix of textures. This dish was a great mix of flavors and textures.

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Filet Napoleon

There was a defining moment in my dining experience at Nuovo Restaurant, the moment when I knew that I had one of the best waiters in Worcester.  It was the moment I took the first bite of my entrée, the entrée that without hesitation he recommended.   It was the moment when I stopped hearing my dinner companions’ chatter, the moment when all my senses focused on the amazing and complex blending of flavors dancing in my mouth.   The menu description made it sound good, sure, but all the menu descriptions sounded good.  When I asked our waiter what he recommended, I didn’t get a namby-pamby, “Oh, they are all good” or “It really depends on what you like.”  He told me straight out, “Get the Filet Napoleon.”   And so, because I listened, I got to dine on one of the moistest, most tender, and flavorful filets I have ever had.  No single flavor dominated the sauce.  The garlic, shallots, tomatoes, baby spinach, and cabernet blended seamlessly to create an intense and sophisticated flavor.  The perfectly cooked risotto was the perfect complement for absorbing the extra sauce, so not a drop was wasted.  Oh, and the wine the waiter recommended was pretty dang good, too.-JD