Tuesday, September 28, 2010

Barbuzzo on 6abc

Barbuzzo was on 6abc this morning! If you missed it check out the video below...

Friday, September 24, 2010

Preserved Meyer Lemons

Meyer Lemons just came in season and Marcie has been in the kitchen preserving them to use on our upcoming Fall menu! To preserve the lemons she cuts them into eighths and then combines them into a mason jar with salt, lemon juice, a cinnamon stick, peppercorns, and a bay leaf. After a month or two the preserved lemons will be ready to use in our dishes! The peel will become part of the Sardines Portuguesa and the Fregola with preserved lemon & oregano oil. The rest will be used for marinades on dishes like our Wood Roasted Murray's Chicken. Delicious! (And they look pretty beautiful in the jars!)

Tuesday, September 21, 2010

Barbuzzo on Good Day Philadelphia


We were featured this morning on Good Day Philadelphia! Marcie cooked up some Sunday Supper Pork Ragu over Pacherri, one of our most popular dishes! Check it out and try some for yourself soon!

Friday, September 17, 2010

Salted Caramel Budino Madness!

Our Salted Caramel Budino with a dark chocolate crust, vanilla bean caramel and sea salt is one of the most delicious things we've ever eaten. And a lot of people agree...we've been making this dessert non-stop and can barely keep it in the kitchen! The finished product is above and the delicious budino-making process is shown below...stop in soon and try a budino (or two!)

 

Friday, September 10, 2010

Coo-Coo for Caserecce!

Making pasta is crazy! Look how fast this machine cranks it out--eat it now! Caserecce with squash, ricotta & a little bit of chile for a kick!

Wednesday, September 8, 2010

Restaurant Week at Barbuzzo! September 12-17 & 19-24

pacherri with sunday supper pork ragu, escarole, burrata & basil
 
It's our very first Restaurant Week at Barbuzzo!
Make your reservations for September 12-17 and 19-24

FIRST COURSE
CHICKEN LIVER CROSTINI 
lancaster chicken livers & foie gras mousse, peach-pepper jam, salted pistachio 
BOQUERONES MONTADITOS 
spanish white anchovies, heirloom tomato, shaved celery heart, bottarga
FAVA CROSTINI
fava beans, pecorino, mint & preserved meyer lemon

SECOND COURSE
SHEEP'S MILK RICOTTA
with fresh figs, extra virgin olive oil, vin cotto, herbs & sea salt
ROASTED BEETS
with goat cheese, orange, pistachio pesto, bright lights chard
PAN SEARED GNOCCHI
with smoked corn, baby tomatoes, wood roasted mushrooms & homemade truffle butter

THIRD COURSE
 PACHERRI
with sunday supper pork ragu, escarole, burrata & basil
WOOD ROASTED MURRAY'S CHICKEN (BREAST & LEG)
with almond milk-taleggio polenta, salsa verde & oven dried tomatoes
GRILLED BRONZINO
with celery-pinenut pesto, wood roasted lancaster squash, oyster mushroom fregula & lemon
SALSICCIA PIZZETTA
8 inch pizza with san marzanos, house stretched fior di latte, fennel sausage,
taggiasca olives, pecorino & arugula 

FOURTH COURSE 
MEYER LEMON TIRAMISU
with 3 springs farm caramelized peaches, limoncello cream & creme fraiche whipped cream
SALTED CARAMEL BUDINO
with dark chocolate crust, vanilla bean caramel & sea salt
AFFOGATO
vanilla bean gelato, espresso, gianduja hazelnut crumble 


Marcie Turney Executive Chef
George Sabatino Chef di Cuisine | Nikki Hill Executive Sous Chef
we proudly support local artisanal farmers
20% gratuity will be added to parties of 5 or more 

Nikki's Gnocchi!

Nikki, our sous chef extraordinaire, prepares her delicious gnocchi (with smoked corn, baby tomatoes, wood roasted mushrooms & homemade truffle butter) on a daily basis--people just can't get enough of it! Here are a few shots of the gnocchi-making process...and one of the finished product...