Wednesday, June 26, 2013
Della Mano
Della Mano
260 N. Main
Ketchum, ID
The pasta is obviously the star of the show at Della Mano. The agnolotti with charred pea filling was excellent - very distinctive flavor and perfectly cooked pasta. The tagliatelle with fava beens and proscuitto was well prepared, but could have used a little something extra to make it really stand out.
The starters could use a little improvement. The arugula salad had too much lemon in the dressing. The octopus with potatoes was somewhat chewy (tender octopus seems to be something only the Spanish can pull off consistently).
Service was very good, the noise level was moderate, and the overall ambiance was just right for a warm summer evening. The restaurant is relatively small, and was only 1/2 full when we tried it, so it may feel different on a busy night.
260 N. Main
Ketchum, ID
The pasta is obviously the star of the show at Della Mano. The agnolotti with charred pea filling was excellent - very distinctive flavor and perfectly cooked pasta. The tagliatelle with fava beens and proscuitto was well prepared, but could have used a little something extra to make it really stand out.
The starters could use a little improvement. The arugula salad had too much lemon in the dressing. The octopus with potatoes was somewhat chewy (tender octopus seems to be something only the Spanish can pull off consistently).
Service was very good, the noise level was moderate, and the overall ambiance was just right for a warm summer evening. The restaurant is relatively small, and was only 1/2 full when we tried it, so it may feel different on a busy night.
Friday, June 7, 2013
Baked Kale Chips
1 bunch curly-leafed kale
1 T olive oil
sea salt, fine to medium coarse
Preheat convection oven to 275 deg F.
Wash kale and trim stems. Cut or tear kale into chip-sized pieces (for any definition of chip size you like). Spin the kale dry in a salad spinner. Toss with the olive oil. Line a baking sheet with parchment paper. Place the kale on the paper in a single layer, with the curls facing down (keeping the chips up off the paper as much as possible to maximize airflow). Bake for 14-15 minutes, or until the chips are moderately crispy and have just some hints of browning. They'll crisp up a tiny bit more as they cool.
Season to taste. If the salt is to coarse, it will mostly just fall off the chips. Flavored salts work work well (garlic is good; smoked bacon-chipotle sea salt - yum!).
Wednesday, June 5, 2013
Western Cherry Fruit Fly
Sadly, it looks like the western cherry fruit fly is back in town. I spotted a few of these on my cherry tree today:
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