"Life is a combination of magic and pasta."
– Federico Fellini
From the Hills of Tuscany
There’s something about Italian food that pulls you in—the kind of meal where the table stays full, glasses are refilled without asking, and every dish feels both simple and impossibly special. This menu is inspired by that spirit: generous, flavorful, and deeply satisfying.
From warm, caramelized fennel paired with bright pickled onions to pillowy gnudi draped in browned butter, this is food that doesn’t rush. It’s meant to be savored, shared, and lingered over—best enjoyed with messy plates, a good bottle of wine (or three), and someone you love sitting across from you.
Here’s to slowing down, eating well, and letting every bite remind you of why we gather.
MENU
Tuscan Braised Fennel with Calabrian Chili Oil, Marinated Anchovies, Spicy Lemony Herby Sardines, and Lambrusco Pickled Onion
Manilla Clams with 'Nduja, Shallots, and Vino Bianco
Sourdough Focaccia
Fresh Tuscan Pappardelle and Dovetail’s Bolognese
Spinach Gnudi with Prosciutto, Gorgonzola, Hen of the Woods, and Browned Butter
Tuscan Braised Fennel with Calabrian Chili Oil, Marinated Anchovies, Spicy Lemony Herby Sardines, and Lambrusco Pickled Onion
Braised Fennel:
3 fennel bulbs, scrubbed and cleaned
6 cups chicken stock
Salt and pepper, to taste
Extra virgin olive oil
¼ cup grated Parmigiano-Reggiano
Calabrian Chili Oil:
2 tbsp finely chopped oil-packed Calabrian chiles
½ cup olive oil
Kosher salt and freshly ground black pepper
Marinated Anchovies:
1 dozen fresh anchovies, cleaned and deboned (or high-quality jarred anchovies)
¼ cup extra virgin olive oil
2 tbsp white wine vinegar
2 cloves garlic, thinly sliced
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
Spicy Lemony Herby Sardines (optional):
1 dozen fresh sardines, cleaned and deboned
¼ cup lemon juice
2 tbsp extra virgin olive oil
1 tsp red pepper flakes
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Salt, to taste
Lambrusco Pickled Onion:
1 medium red onion, thinly sliced
½ cup Lambrusco wine
¼ cup red wine vinegar
1 tbsp sugar
1 tsp salt
Braised Fennel:
Preheat the oven to 350°F (175°C). Trim and cut fennel bulbs lengthwise into 1-inch thick pieces, leaving enough of the base intact to hold the layers together. Simmer fennel in chicken stock over medium heat until just tender, about 10 minutes. Strain and reserve ½ cup of the stock.
Arrange fennel in a lightly oiled baking dish. Add reserved stock, season with salt and pepper, and sprinkle with Parmigiano-Reggiano. Roast for 20–30 minutes until golden brown.
Calabrian Chili Oil:
Combine chiles and olive oil in a container, season with salt and pepper, and chill for at least 1 hour.
Marinated Anchovies:
In a bowl, combine olive oil, vinegar, garlic, parsley, salt, and pepper. Add anchovies and marinate for 1 hour in the refrigerator.
Spicy Lemony Herby Sardines (Optional):
In a bowl, combine lemon juice, olive oil, red pepper flakes, parsley, dill, and salt. Add sardines and marinate for 30 minutes in the refrigerator.
Lambrusco Pickled Onion:
In a small saucepan, combine Lambrusco, vinegar, sugar, and salt. Heat until sugar dissolves.
Pour over sliced onions in a bowl and let sit for at least 1 hour.
To Serve:
Arrange braised fennel on a serving platter. Top with marinated anchovies, optional sardines, and pickled onions. Drizzle with Calabrian chili oil for an aromatic finish.
Manilla Clams with 'Nduja, Shallots, and Vino Bianco
2 dozen Manilla clams, soaked to purge sand
3 cloves garlic, thinly sliced
2 oz 'Nduja sausage spread
1 cup dry white wine
1 oz lemon juice
1 tbsp butter
1 bunch parsley, chopped
Soak clams in cold water with a tablespoon of salt for 20–30 minutes. Rinse and scrub shells to remove debris. Discard any clams that do not close when tapped.
In a sauté pan, heat enough olive oil to coat over medium heat. Add garlic and cook until translucent.
Add clams, 'Nduja, and white wine. Cover the pan, turn heat to medium-high, and shake the pan every minute. After 3–4 minutes, clams should open.
Add lemon juice and butter, stirring to incorporate. Season to taste.
Garnish with parsley and serve with toasted bread for dipping.
Same Day Focaccia
¾ cup warm water (about 110°F/43°C)
½ tsp sugar
1½ tsp active dry yeast
2 cups all-purpose flour
1 tsp salt
4 tbsp extra virgin olive oil (EVOO), divided
Toppings: grated Parmesan cheese, fresh rosemary
Activate Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 10 minutes, until the yeast is foamy and activated.
Prepare Dough: Add the flour, salt, and 2 tablespoons of olive oil to the bowl with the yeast mixture. Stir until a sticky dough forms.
First Rise: Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 45 minutes, or until it has doubled in size.
Preheat Oven and Pan: Preheat the oven to 400°F (200°C). Generously grease a 9-inch cast iron skillet or a baking sheet with 1 tablespoon of olive oil and place it in the oven for a few minutes to warm slightly.
Transfer Dough: Lightly oil your hands to prevent sticking, then transfer the dough to the preheated skillet or baking sheet. Gently stretch and press it into the pan, covering the bottom and slightly stretching toward the edges.
Second Rise: Let the dough rest in the skillet for an additional 20 minutes, allowing it to puff up.
Dimple and Top: Use your fingers to create deep dimples across the surface of the dough. Drizzle the remaining tablespoon of olive oil over the top, allowing it to pool in the dimples. Sprinkle generously with grated Parmesan and rosemary.
Bake: Place in the preheated oven and bake for 20-25 minutes, until the focaccia is golden brown on top and cooked through.
Cool and Serve: Let the focaccia cool in the pan for 5 minutes, then transfer it to a wire rack. Slice and serve warm.
Homemade Tuscan Pappardelle
300 grams of 00 flour (or all-purpose flour if you prefer a slightly firmer texture)
3 large eggs (around 150 grams in total)
1 pinch of salt (around 1-2 grams)
Optional: 1-2 tablespoons of olive oil for added silkiness (approximately 10-20 grams)
Prepare the Flour: Place the flour on a clean work surface, forming a well in the center.
Add Eggs and Salt: Crack the eggs into the center of the well and sprinkle the salt over them.
Mix: Using a fork, slowly incorporate the flour from the inner edge of the well into the eggs. Continue mixing until the dough begins to come together.
Knead: Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour as needed.
Rest: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
Once rested, the dough is ready to be rolled out for various pasta shapes.
Cut the Pappardelle: Lightly dust the rolled dough with flour, loosely roll it into a cylinder, and cut into ¾-inch-wide ribbons. Unroll the ribbons, dust with semolina to prevent sticking, and set aside.
Storage: Fresh pasta can be used immediately, refrigerated for up to 2 days, or frozen for up to 2 months.
Dovetail’s Bolognese Sauce
2 large carrots, roughly chopped
1 celery stalk, roughly chopped
1 large yellow onion, roughly chopped
4 oz pancetta, roughly chopped
6 cloves garlic
Kosher salt and freshly ground black pepper
2 tbsp extra virgin olive oil
1 lb ground beef
1 lb ground pork
1 6-oz can tomato paste
1 cup medium-bodied red wine (such as Chianti)
3-4 sprigs fresh rosemary
10-12 sprigs fresh thyme
2 bay leaves
1 Parmesan rind (optional)
1 28-oz can crushed tomatoes
2 cups low-sodium chicken broth or water
½ cup heavy cream
½ cup grated Parmesan
Prepare the Vegetables: In a food processor, pulse the carrots, celery, and onion until finely chopped (not pureed). Set aside. Pulse the pancetta and garlic until finely chopped. Set aside separately.
Cook the Pancetta and Garlic: In a large, heavy-bottomed pot over medium heat, add the olive oil. When hot, add the pancetta and garlic mixture. Cook, stirring occasionally, until the pancetta renders and turns golden, about 4-5 minutes.
Brown the Soffritto: Add the carrot, celery, and onion mixture to the pot. Season with 1 tsp of salt and stir. Cook for 15-20 minutes, stirring occasionally, until the vegetables are deeply browned and fragrant.
Brown the Meat: Season the ground beef and pork with salt and add to the pot. Let cook undisturbed for 2-3 minutes, then flip to brown on the other side. Break up the meat with a spoon and cook until fully browned, about 8-10 minutes. Stir in the tomato paste, cooking for 2-3 minutes to deepen the flavor.
Deglaze with Wine: Increase the heat to medium-high and add the red wine. Stir constantly, scraping up any browned bits from the bottom of the pot. Cook until the wine is mostly absorbed, about 4-5 minutes.
Add Aromatics: Bundle rosemary, thyme, and bay leaves with kitchen twine (or chop finely) and add to the pot along with the Parmesan rind. Stir in the crushed tomatoes and broth, bringing to a gentle simmer.
Simmer: Reduce heat to medium-low and let the sauce simmer for 90 minutes, stirring occasionally. Add additional broth if it reduces too quickly.
Finish with Cream and Parmesan: Stir in the heavy cream and grated Parmesan. Season with salt and pepper to taste.
To Serve:
Cook the Pappardelle: Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente. Reserve 1 cup of pasta water and drain.
Combine: Add the pasta directly to the Bolognese, tossing to coat. Add pasta water, if needed, to reach desired consistency.
Serve: Plate and garnish with extra Parmesan, fresh basil, or parsley, if desired.
Spinach Ricotta Gnudi with Prosciutto, Gorgonzola, Hen of the Woods, and Browned Butter
For the Gnudi:
500 g (about 2 cups) fresh ricotta, well-drained
1 ½ pounds fresh spinach (or 500 g frozen spinach, thawed and squeezed dry)
1 large egg
30 g (heaped ¼ cup) finely grated Parmesan cheese, plus extra for serving
¼ cup Tipo 00 or all-purpose flour, plus more for dusting
Salt and freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
For the Sauce:
80 g (about 6 tbsp) unsalted butter
1 handful sage leaves
5 Hen of the Woods mushrooms (or substitute with cremini), cleaned and sliced
4 slices prosciutto or guanciale, torn into bite-sized pieces
100 g (about 3 ½ oz) Gorgonzola cheese, crumbled
Prepare the Gnudi Dough:
If using fresh spinach, sauté it with 1 tablespoon olive oil and a halved garlic clove in a large skillet over medium heat until wilted. Let cool, then squeeze out any excess water using a clean kitchen towel. Roughly chop the spinach. In a large bowl, combine the spinach, ricotta, egg, Parmesan, and a pinch of nutmeg, salt, and pepper. Mix until smooth. Add the flour and gently stir until just combined into a sticky dough.
Shape the Gnudi:
Line a baking sheet with parchment paper and dust with flour. Using lightly floured hands, shape the dough into small ovals or balls, about 1–2 tablespoons each. Roll each lightly in flour to coat and place them on the prepared baking sheet. Refrigerate the gnudi for at least 1 hour or up to 24 hours to firm up.
Cook the Gnudi:
Bring a large pot of salted water to a gentle simmer. Drop the gnudi into the water in batches. Cook for 3–4 minutes, or until they float to the surface. Use a slotted spoon to transfer them to a plate.
Prepare the Browned Butter Sauce:
In a large skillet over medium heat, melt the butter. Add the sage leaves and mushrooms, cooking until the mushrooms are golden brown and the butter begins to brown and smell nutty, about 3–4 minutes. Add the prosciutto or guanciale, cooking until slightly crisp, about 1–2 minutes. Remove the skillet from heat and gently stir in the crumbled Gorgonzola until it begins to melt into the sauce.
