Scarpetta's Michael Pirolo and Nina Compton, Incoming & Outgoing Chefs, Cook Up New Menu Items (Part Two)

Two of the plates I tried while chatting with with Scarpetta's new chef de cuisine Nina Compton (who just took over the helms this week), and outgoing chef de cuisine Michael Pirolo (who is moving on to Macchialina Taverna Rustica) were new pasta compositions that chef Compton has created for the menu: First one sampled was tagliolini with suckling pig sugo ($24).

Michael explains that "it takes three days to make." They brine, and then braise the entire pig (photo of brining pigs follows), take the meat off the bone, and toss it with perfectly cooked strands of yolk-colored pasta, broccoli rabe, garlic, pork cracklins, and juice from the pork.

"Now that she's doing dishes like this I'm glad I'm leaving," jokes Michael, "because she would have taken my job anyway."

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Miami New Times' restaurant reviewer for the past decade, and the world's indisputable master of disguise.
Contact: Lee Klein