LONGEST APRIL EVER, AM I RIGHT?! Good news for you, we’ve just added a delicious Albacore Tuna dish to the menu. Fresh, Oregon wild caught, rich in Omega-3 and teeming with flavor, this dish will be your new fav!
Our wine of the week promises that you’ll see the world through rosé colored glasses! This light and lovely wine is the perfect complement to a backyard picnic or an indoor date night!
L’AVOIRON ROSÉ of GAMAY NOIR
Welcome in Spring, the rosé way! From our neighbors in Washing comes L’Avoiron Rosé of Gamay Noir. This stunning copper-colored wine delights with floral tones and the taste of white peaches. Secondary notes pull out pale strawberry and succulent watermelon.
OREGON ALBACORE TUNA Straight from the ocean and new to the menu is Oregon wild caught albacore. Pan fried to perfection, and nestled in a bed of haricot coco beans. Peppers and slow cooked soffritto create deep flavor, fennel adds a light spring touch.also new at DOC this week:
Want to try your hand at some traditional Italian cuisine? Our recipe for Semolina Pasta Dough is perfect for making cavatelli and orecchiette. Top it with handmade Puttanesca for a truly memorable meal. Each of the starred items can be purchased for take out in our pantry!
Combine flours in a large bowl and mix well. Combine water, oil, and salt in a small bowl and mix well to dissolve salt. Add wet ingredients to the flours and stir with a fork in a circular motion to combine. Dough should come together rather quickly and be fairly crumbly. Turn dough out onto the work surface and knead for 10 minutes, until dough is taught and elastic. Double wrap dough in plastic wrap and leave to hydrate for one hour.
This dough is great for short pasta shapes like cavatelli and orecchiette. Cooking times will vary depending on which shape you choose to make. These shapes go well with a chunky sauce like a meat ragu or a vegetable primavera. It is also light enough that it pairs perfectly with seafood sauces.
In a large, wide pot, add enough oil to cover the bottom of the pot and heat on medium high.
Add onions and garlic and cook, stirring often, until onions become translucent. Add tomato paste and piment d’espelette and cook until tomato paste becomes brick red, about 5 minutes. Add white wine and continue to cook until the liquid has almost completely evaporated. Add canned tomatoes and bring sauce to a boil. Add sardines, colatura, capers, and olives. Bring the sauce down to a simmer and continue to cook, uncovered, for 45 minutes to meld together the flavors. Ideally the ingredients will have brought enough salt to the sauce, but you can add more as preferred. Let cool. Cook pasta, reserving some of the pasta water.
To serve: add sauce to a pan with 1-2 tablespoons of butter and heat on medium until it comes to a simmer. Add cooked pasta to the sauce with a bit of the leftover pasta water, just to loosen things up a bit. Stir frequently, until sauce coats all of the pasta.