We only had a few hours with the Roy sisters on Sunday, so we decided to meet at Eataly for coffee. Caffe Lavazza provides deliciously earthy Italian flavor in the form of Americano, cappuccino, lattes and more. They also offer a decent selection of pastries.
After coffee talk, we walked around the market taking in the decadent aroma of imported cheese, fresh herbs, and aged meat. Phil recommended the Birreria for lunch. An Italian rooftop beer garden in the middle of Manhattan? Don’t mind if we do.
We drowned ourselves in 3 types of beer, and cured meats, cheeses, bread and olives were ordered to share. Our server recommended we compliment it all with some fried mushrooms, which didn’t go unappreciated. It was the most beautiful sunny day. Sunday Funday at it’s finest.
Before saying good by to Mom and Aunt Denise, Phil and I headed over to the pasta station to pick up dinner. After all- you really can’t spend a day at Eataly and expect not to take home some fresh pasta. The selection is great and the staff is exceptionally helpful. We decided to go with agnolotti– a mini-ravioli filled with veal, pork, mortadella, grana padano cheese and spinach. The was pasta was filled with rich flavors, so we decided to accompany it with a home-made brown butter sage sauce.
Brown butter sage sauce is a very simply sauce to make. All you need is the following:
- 2 tbsp high quality extra virgin olive oil
- 8 tbsp of butter
- 1 bunch of fresh thyme
- Red Chili flakes (optional)
- Large saute pan
On medium/ medium-high heat, drizzle some extra virgin olive oil and melt about 8 tablespoons of butter into a large saute pan. Add a sprinkle of red chili flakes (for an optional kick) and the thyme leaves. Cook until the butter turns into a nice golden brown shade and the thyme has darkened and crisped up. That’s it! Now, just toss in your pasta and garnish with fresh cheese.
Serve and enjoy!