Business & Tech
Lamb Chops and Pappardelle in Torno
Circa Ristorante sets itself up as family setting for traditional Easter Sunday fare.
Easter is a time when families enjoy dining together and lamb is a traditional choice for many. Both come together at , which has repositioned itself for family-friendly Sunday dining with the motto, “Whether past or present, Sunday is a family gathering.”
The Dish: Rack of lamb
What’s In It: A rack of six lamb chops is cut to cook evenly (called frenching), roasted, coated with a mixture of breadcrumbs, garlic, rosemary, olive oil and salt and pepper, and finished in the broiler with a wine demiglaze sauce.
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How’s It Taste: Each lamb chop was cooked exactly to order—medium rare. They were tender and the juices of the chops added to the rich taste of the savory breading and sauce.
Sides: The lamb was served with smooth mashed potatoes and broccoli.
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We started the meal with an incredibly rich Pappardelle in Torno. Tableside, wide pappardelle noodles are cooked with baby shrimp, truffles and cream; cognac is added and the pyrotechnics begin as the wine catches fire; the flaming dish is poured into a huge, hollowed out wheel of Parmigiano so that the cheese melts right onto the pasta and becomes one with the sauce.