Silvia Barban, chef at the newly opened LaRina Pastificio & Vino in Brooklyn serves a beet and fig salad with prosciutto. Silvia, who has worked with Gualtiero Marchesi, considered the father of modern Italian cuisine, before coming to NYC says, “Prosciutto di San Daniele is simple-to-use in salads, I prefer it sliced very thin and never cook it! The saltiness and the flavor of the prosciutto provides great balance to the sweetness of the beets and figs.”
Beets and Figs with San Daniele
3 ounces. red beets, shredded
2 mission figs, cut in half
Extra virgin olive oil
Maldon sea salt to taste
Black pepper, freshly ground, to taste
1 teaspoon balsamic vinegar aged 12 years
Fresh thyme sprig
3 slices of San Daniele, aged 16 months
Toss the beets and figs with a teaspoon of olive oil, salt and pepper. Make dressing by mixing in a blender the balsamic, a tablespoon of oil, salt, black pepper and few leaves of thyme. Place the beets and figs on a plate, top with San Daniele slices, drizzle with the balsamic dressing and serve.
LaRina Pastificio & Vino opened in Fort Greene, Brooklyn. The restaurant is a partnership between Giulia Pelliccioni and Roberto Aita, owners of Aita and The Mayflower in Clinton Hill and Aita Trattoria in Crown Heights, and Chef Silvia Barban, formerly of Giovanni Rana. The restaurant is named after Giulia’s grandmother Rina, who owned a pasta shop in Rimini, Emilia Romagna.
The restaurant is perfect for dates, a charming, airy room with high ceilings, wood tables and banquettes, and original fixtures – very retro with an Old World feel. A serene backyard garden welcomes diners for al fresco dining among herbs and plants that the owners tend.
LaRina Pastificio & Vino is located at 387 Myrtle Avenue between Clermont and Vanderbilt Avenues, Brooklyn, NY (718-852-0001, www.larinabk.com).