GREAT ITALIAN IN FORT GREENE
This cheese wheel pasta should not be missed at Osteria Brooklyn. It’s dinner and a show
Chef Raffaele Salinas, who is a master at his craft was very kind to make this dish for us.
Grappa is poured on the cheese wheel and lit with a back of a spoon from the nearby flame. (The grappa onbthe back of the spoon catches fire)
Fresh fettuccine cooked with reduced red wine along with a truffle cream sauce is added to this huge 24 month aged parmesan wheel, which is made with about 145 gallons of milk
The pasta is gently folded to incorporate the cheese, plated and finished with a truffle rain.
The summer truffle smells wonderful and has an earthy, musky taste. the fettuccine was creamy and tasted amazing!
Head to Osteria Brooklyn in Fort Greene say Ciao to chef Raffaele. He has so much energy and serves great dishes.