Page 21 - Boca Club News - March '24

Boca Club News, Page 21

The Good Life: Dining, Drinks, Destinations

Dining Out: Now There’s No Need

to Travel to Rome to Eat Like a Roman!

Fiolina Pasta House Prime Your Taste Buds: There are plenty of options for of blending the toasted crushed peppercorn, the pecorino
5377 Town Center Rd #300, starters here at the Fiolina Pasta House. From the Mozzarella cheese and the right amount of starched pasta water can set
Boca Raton, FL 33486 Bar you can choose from Buffalo, Burrata and Smoked this dish apart from all others. In this house it succeeded
(561) 473-9400 Burrata. ($16-$24). You can also share Tagliere Di Mozzarella on all accounts! I would also recommend the Bucatini alla
fiolinaboca@fabiotrabocchi.com ($70 selection of 3) for those with deep pockets. There is also Carbonara ($32). I love the texture of this pasta and Chef
an array of Salumi to select. Fabio doesn’t hold back, adding the most essential ingredient,
Food for Thought: Recently Meatballs have always been a barometer for me and a the Guanciale (cow’s cheek).
we witnessed the opening of great precursor in what’s to come. These three balls ($26) Hungry D and Hungry H both chose the Grilled Branzino
a new section of restaurants. They call it “Restaurant were over-the-top delicious. They rolled into my mouth as I Putttanesca ($48). Fiolina does a spectacular job at grilling
Row” even though there are only two of them at the salivated their perfect meat quality, the correct density and this skin-on fish with a fabulous Pomodoro sauce. Chef
moment. Situated just east of Town Center you’ll find spot-on seasoning. Fabio likes to keep the heat on this one at a medium rare
the second location of El Camino Mexican restaurant Our table was also totally sold on their excellent Fiolina temperature, for the purpose of retaining its integrity.
joining the Fiolina Pasta House. Lately, Boca has been a Caesar ($26). I know that may seem a bit pricey but it delivers A final entrée selected by Hungry S was a mega size
target destination for numerous expansions of out-of-state more than a basic romaine salad. It’s definitely sharable for “shareable” Strauss Veal Parmigiana ($68). Not holding back
restaurants causing Hungry Al to run an eating marathon two and has a creamy consistency without the over-powering on quality, this brand of meat is about as organic as you’re going
just to keep up. garlic you often find. I did scratch my head over the mountain to get. Tender to the touch, lightly breaded, topped with Fior di
The Fiolina Pasta House originated in Washington D.C. of snow-covering Ricotta Salata and the sliced soft-boiled Latte Mozzarella and draped with an excellent tomato sauce.
and has now migrated to several other locations as far as egg. But then again, I’m not a Michelin-starred chef! Even with two forks going you’ll have enough to take home.
Miami. The guy behind the curtain is Fabio Trabocchi, an Quick note...their pizzas are excellent and are not your From the Dessert Tray: With their own celebrity pastry
internationally acclaimed chef with a one-star Michelin standard pizza from Sal’s Pizzeria. Definitely artisan in nature chef in house, expect a great variety to choose from. We
restaurant to his credit. I love the idea of a Pasta House. and Roman in origin. If it’s on the menu don’t pass up on the sampled several and here are our picks: Definitely go with
Simply put, it’s a great business decision with the obvious cheese and truffle pizza. their signature Piemontese Gianduja Cake ($18). This slice
notion that pizza and pasta are not only a great profit Straight From the Kitchen: Since this is a “pasta house” of cake is not huge but packs a punch of chocolate. It is a
margin for the restaurant’s bottom line but a great benefit let’s start there. This is my second visit to Fiolina so I will dish layer cake comprised of a melt-in-your-mouth chocolate
for all of us Italian cuisine lovers. out several of our entrée selections for both nights. First up hazelnut paste spread (much like Nutella). It’s then
Interestingly, when I was living in London I would is a Rigatoni Shrimp Scampi ($36) special of the night. This blanketed with a mirror-like ganache topping that glistens
frequently dine at a pasta house every weekend after a was comprised of Key West Pink Shrimp with a Pomodorini from the plate. Yum! The Sicilian Cannoli Cake ($16) didn’t
night out. The menu was simple, portions sensible and the roasted tomato sauce, hint of herbs and a finishing of ginger fare as well. The overhanded orange zest dominated our
food was excellent. Perfect answer to a night of dancing zest. Out of all our dishes on this night it was our voted fav. taste buds and overpowered any remembrance of a Cannoli.
and alcohol consumption. For me, the Fiolina could serve Pasta perfectly a la dente with sauce not overwhelming. The If you’re full, go for Nonna’s Cookies; you can’t go wrong
the same purpose. shrimp was sweet and tender. with them.
First Impressions: This “house” is not your typical Hungry Al couldn’t resist Fiolina’s Bolognese Pappardelle Check Please: I have always viewed pasta plates
Italian restaurant, nor is it a pizza stop. It has a casual ($36). I have to compliment the chef’s version of this meaty to be a bit overpriced, considering the cost of starch.
bistro feel like you would find in an urban city. Don’t ragu. At first I thought I was tasting tender bits of braised But when it comes to the quality of ingredients and
expect tablecloths, spacious tables or quiet acoustics. But short ribs, but the waiter informed me it was ground beef. the proper execution of its preparation it is a lot
what you will find is a very hip environment with stunning My only wish was for less sauce and more of the pasta to less expensive than taking a trip to Italy! The days
colors, chic lighting, open kitchen, welcoming bar and soak it up. of pasta swimming in a ladle of marinara sauce is
great service. And for those of you who prefer outside Next up was the Rigatoni Caico e Pepe ($28). This is in the history books unless you are eating at your
dining you won’t be disappointed. The outside patio is a favorite of mine and I often order it or make it at home. local corner Italian restaurant. So our visit to this
nicely designed and serene without the normal city noise In my past experience I have eaten it with spaghetti or pasta house makes it easy for the Hungry Squad to
or traffic. For special group occasions the private dining linguine. I was happily informed by Chef Fabio that in Rome drain out Four Golden Linguine Noodles to help
is perfect for a more intimate get together. it’s Rigatoni and a staple with his Nonna. The technique Chef Fabio get another Michelin star!
Second Helpings: A Favorite Recipe from the Past Pages

of Boca Club News…Grandma’s Gingersnap Cookies

One of the best things about gingersnap cookies is the dark molasses. Sift 1/3
combination of sweetness with just enough tanginess from of the flour mixture into
the right level of ginger. It’s a treat that everyone of all ages the shortening mixture;
in your family—and guests—will love. stir to thoroughly blend.
Yields 17 Large Cookies, 5-1/3 oz. scoop Sift in the remaining flour
Ingredients: mixture, and mix together
8 cups of all-purpose flour until a soft dough forms.
4 Tablespoons of ground ginger Pinch off small amounts
2 Tablespoons and 2 tsp baking soda of dough and roll into
4 tsp cinnamon 1 inch diameter balls
2 tsp salt between your hands. Roll
3 cups shortening each ball in cinnamon
4 cups sugar sugar, and place 2 inches
4 eggs apart on an ungreased
1 cup dark molasses baking sheet.
1 1/3 cups cinnamon sugar 4. Bake in preheated
Directions: oven until the tops are
1. Preheat oven to 350 degrees F (175 degrees C). rounded and slightly
2. Sift the flour, ginger, baking soda, cinnamon and salt into cracked, about 10
a mixing bowl. Stir the mixture to blend evenly, and sift a minutes. Cool cookies
second time into another bowl. on a wire rack. Store in
3. Place the shortening into a mixing bowl and beat until an air-tight container.
creamy. Gradually beat in the white sugar. Beat the egg and