06/18/2014
This Week's Specials June 15 - June 21, 2014
Prova Trattoria & Pizzeria
156 Davison Avenue, Oceanside, NY
Picture Left: Our Pizza Special..Pizza Bufala e Fico
Picture Right: Our Pasta Special...Casarecce con Carciofi e Pancetta
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Available for Pickup, Delivery or Dine In
http://www.provany.com/ (Website Link)
http://www.provany.com/menus.html (Menu Link)
http://www.provany.com/dinnerspecials.html (Specials Link)
http://www.provany.com/couponsignup.html (Coupons Link)
Timballo di Capellini Fritti 10
This delightful antipasti blends diced capellini pasta marinated in tomato sauce with formaggio Fontina, guanciale and a light hint of onions. It is then formed like an arancini, breaded and pan fried. Served over green peas and lightly bathed in vodka sauce. Guanciale, which is similar to pancetta, is made by drying the meat from a hog’s jowls. Cured for three weeks the produced meat is leaner than traditional pork pieces with a flavor that is silky and rich.
Insalata Rucola e Canestrato 11
Organic baby arugula topped with grains of Farro, red grapes, cucumbers, cherry tomatoes, red onion, veltrano and gaeta olives, and the mythical Sicilian formaggio, Canestrato. Served with balsamic vinegar and olive oil. Known for the baskets that the cheese is formed in, Canestrato, is a Sicilian cow milk cheese that has been made for hundreds of years. Sometimes mixed with a touch of sheep or goat milk, Canestrato has a slight butternut flavor that finishes with a brilliant sharpness. Farro is an ancient cereal/grain first cultivated in the middle east then brought to the Mediterranean by the Roman legions. Grown through out central and northern Italy, which were at one time impoverished areas, this grain with a chewy texture and nutty and herbal flavor which was once a staple of the poor is now a delicacy for all to enjoy.
Pizza Bufala e Fico 14
12” thin crusted pizza delight topped with the heavenly mozzarella di bufala, scintillating speck prosciutto, and splashes of Italian fig jam. Topped with a sprinkle of fresh basil. Buffalo mozzarella (mozzarella di bufala) is a mozzarella cheese made from the milk of the domestic water buffalo. This mozzarella is sweeter, creamier and tastier than cattle milk mozzarella. It is arguably the finest fresh mozzarella in the world.
Shrimp Moringhello Wrap 9
Grilled shrimp rolled in a sun dried tomato wrap with green pears, organic baby arugula, caramelized walnuts, balsamic vinegar and the delightful formaggio of Bergamo, Moringhello di Bufala. From Bergamo comes this unique buffalo milk cheese that is aged for approximately four months. A semi soft cheese with deep grooves it has a slightly chalky paste with an intense flavor and a subtle sharpness.
Panino Orto Paese 8
Fresh baked filone bread layered with mixed greens, the unique formaggio, Bel Paese, and grilled vegetables, zucchini, squash and roasted peppers. Served with Veltrano and Gaeta olives. Bel Paese is a semi-soft spreadable Italian cheese. Produced in Melzo, a small village near Milan, Paese is a cow's milk cheese that matures for six to eight weeks and has a creamy and light milky aroma with a pale, yellow color.
Piada Melanzane e Moliterno 8
Our famous flat bread, la piada, layered with breaded and pan seared eggplant, baby arugula, Italian plum jam, and formaggio Moliterno. Served with Veltrano and Gaeta olives. Moliterno is a sheep milk cheese from Basilicata. While it is aging this cheese is rubbed with olive oil to retain its moisture. It is firm and crumbles with a rich golden color. Its aroma is a balance of rustic and sweet fragrances with a rich flavor.
Pasta Casarecce con Carciofi e Pancetta 14
Casarecce pasta tossed with Roman artichokes, sun dried tomatoes, and pancetta in a pecorino cream sauce. Casarecce is shaped like a narrow and twisted, rolled tube. Originating from Sicily, this tasty shape, whose name means ‘homemade’, is an interpretation of the Arabic "pasta busiata". Casarecce which resembles Busiata or "bus" is the thin reed of a plant that in the past was used to wrap up pieces of dough.
Involtini di Bistecca e Robiola 18
Beef rollatini or “braciole” rolled with prosciutto di Parma, fresh spinach, and formaggio Robiola. Nestled over a bed of succulent polenta and bathed in marsala wine laden with cranberries and pignoli nuts. Robiola which is from the Piemonte region of Italy is a member of the stracchino family. This is a due latte (two milk) robiola using sheep and cow milk. A short ripened cheese it is a soft, creamy, pillow of a cheese that is smooth yet tastes lushly of the herb filled meadows on which the livestock graze.
