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EAT THIS IMMEDIATELY: Tagliatelli al Limone at Zeppoli
This should probably be classified as cruel considering Zeppoli (618 Collings Ave., Collingswood, N.J.) is closed on Tuesdays, but Joey Baldino's tagliatelli al limone is straight unfair.
EAT THIS IMMEDIATELY: Tagliatelli al Limone at Zeppoli
This should probably be classified as cruel considering Zeppoli (618 Collings Ave., Collingswood, N.J.) is closed on Tuesdays, but Joey Baldino's tagliatelli al limone is straight unfair. (Our critic Adam Erace agrees, too.) "The tag is so simple," says the chef, a humble phrase oft spoken by people who are way better at cooking than you and me. After hand-crafting his tagliatelle with durum flour and egg, the South Philly native and newly minted restaurant owner works up an easy sauce with extra-virgin olive oil, garlic, lemon (both zest and juice), pasta water and a bit of butter. He tops his noodles with fresh oregano and ample gratings of burnt-sienna bottarga (cured roe pouch), which play briny back-and-forth with the citrus-blessed dressing in an invigorating game of fork-twirling pasta ping-pong.
Baldino offers this and all his pastas in half portions to save his diners room for mains and desserts, but this is one plate I could easily demolish at full strength and still roll into entrées feeling like a spectacular human being. Eat this immediately!
Photo: James Narog
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