Trattoria Tosca 3 Great Plates

July 2009

By Peter Lilienthal

Brushetta

The toppings on this threesome are ever-changing, but the inspired seasonal combinations render it almost obligatory.

Photo by James Erickson

Brushetta

This flat-noodle pasta emerges boiled to perfect al dente firmness, sauced with a a spuncky fusion of raw plum tomatoes, garlic, chili flakes, and rosemary.

Photo by James Erickson

Wild Halibut

A perfectly cooked fillet is submerged in a mussel consommé brodo (broth) bolstered with asparagus, shell peas, spring greens, an herb salad, and spritzes of lemon and extra-virgin olive oil.

Photo by James Erickson


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