Ack! Where has the time gone? The Fatted Calf Newsletter rolled a day ago and am only now had the time to peruse the list of goodies. What’s up with that?
I have a question, what is a Cantipalitos de Pimenton? Google doesn’t know and Larousse Gastronomique doesn’t know either. I did however, find a refrence to roasting a young camel’s hump. MmmMmmMM, hump.
The Pork Crepinettes with Roasted Shallots, Walnuts and Red Wine sound nice for a wintery breakfast, don’t you think? I do.
Hey, look there’s Glace de Viande listed way down there at the bottom. A perfect meat syrup for glazing your roasts or thickening of your sauces & gravies. Yeah, yeah, I know. Make your own, it’s easy! Well, yeah it is easy. But it takes time and you have to pay attention to what the heck you’re doing. OH sure, do it a few times so you can say you did it, I agree. In fact, I’ve done it. But to keep it on hand on a weekly & monthly basis? That’s not so easy. So, do yourself a favor and let F.C. do the hard work and you reap the goodness.
Go have a look for yourself at their menu for this coming Saturday at the Berkeley Farmer’s Market.
xo xo
ps – Don’t forget to reserve your roasts and treats so you KNOW for a fact you’ll get what you want. Place your order HERE.
pps – I called Taylor to find out what the Cantipalitos is. It’s a 4″ long pork sausage with smoked paprika, garlic and a few other goodies. They’re available at The Spanish Table in Berkeley, neat eh?

Fatted Calf
Phone/Fax (510)653-4327
Sunday Lunch. Do any two words sound better on a chilly winter day? The long Sunday lunch is one tradition (among many, certamente) we admire the Italians for. Whether at a country trattoria set among the cypress, or right at home at the kitchen table, a long midday break to enjoy friends, family, and good food is a ritual that the Italians embrace and one that we like to partake in as well.
The farmers market has all of the ingredients you need for a relaxing lunch at home. Start with a little antipasti laden with rabbit pate and Umbrian Salami. Then there are our pork crepinettes with roasted shallots, walnuts and red wine. Add some roasted potatoes, a little salad of chicories, a bottle of wine and there’s lunch. Alternatively, if you have some “Porchetta” Style Pork Loin Roast leftover (unlikely, but possible) you will have the starring ingredient of an unparalleled sandwich on hand. Some herbs, capers, and some green-gold olive oil, a hunk of ciabatta, and there you are. Your new, delicious tradition.
See You at the market!
Saturday, January 21, 2006
Special
“Porchetta” Style Pork Loin Roast
Sausage
Pork Crepinettes with Roasted Shallots, Walnuts and Red Wine
Devil’s Gulch Rabbit Boudin
Boudin Noir
Calabrese
Merguez
Sweet Italian
Toulouse
Chorizo
Breakfast Sausage
Cantipalitos de Pimenton
Pates, Confits & Terrines
Pate Maison
Guinea Hen Terrine
Devil’s Gulch Rabbit Pate with Chives
Duck Liver Mousse
Duck Confit
Duck Rillettes
Pork Rillettes
Pork Confit Terrine
Salumi
Fegatelli
Petit Sec Aux Herbes
Mortadella
Umbrian Salami
Spanish Style Chorizo
Other Meaty Goods
Duck Demi
Glace de Viande
Sugo di Carne
Smoked Ham Hocks
Bacon