In Praise of the Perfect Polpetta (Meatball) - Saraghina Bakery Brooklyn - Kaufe eine Reservierung
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😍 5/5 - In Praise of the Perfect Polpetta (Meatball)
By 👻 @Chaz C, 01/27/2020 3:00 am
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Our Brooklyn-based daughter had been raving about Saraghina as her new go-to place, so on a recent trip to NYC we had to try it. We started with some antipasti; mixed marinated olives, fava e cicoria (bean purée sautéed with chicory, chili, lemon & Parmigiano) which was smooth and warm, and bread from their own bakery which was soft and chewy inside while crusty outside. We also sampled the burrata, a traditional cheese dish with thick hearty bread dipped in olive oil. While Saraghina specializes in wood-fired Neapolitan pizzas, here’s where I met up with the real star of the show, the humble polpetta (meatball). These polpetta are braised grass-fed beef ground beef swimming in a rich tomato sauce, sprinkled with parmigiano. This dish was like no other and elevated the humble meatball to gourmet status. Another delicious entrée was the burrata Castelfranco, served in a boat of cabbage with radicchio, citrus blood orange, and parmigiana vinaigrette. The coppa & carciofi pizza (house-made mozzarella with roasted spicy artichokes and basil) hit all the right notes, but the star entrée was the polpetta (again!) served over pasta. The meal was perfectly complemented by a bottle of Chianti and Montepulciano. My recommendation – Saraghina should start a whole polpetta menu; on pasta, on pizza, on burrata, etc. To finish off the meal, the dark chocolate mousse was smooth and creamy, with sea salt tingling in every taste bite. Of all the restaurants we visited this week, Saraghina was our favorite. We will be back!
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