BAROLO @ Babbo, NYC (10/13/2007)

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Raw Porcini Salad: Arugula dressed in lemon and olive oil, thinly sliced porcini, shaved Parmigiano Reggiano and a drizzle of twelve-year old Balsamic vinegar	Neci con Funghi Misti: A chestnut-flour crispella folded around a mixed sautee of wild mushrooms, topped with shaved radicchio, Parmigiano Reggiano, herb-infused oil and balsamico	Warm Lamb's Tongue Vinaigrette: Lamb's tongue is boiled, then diced and sauteed with chanterelles and black truffles and served with arugula and a two-minute egg sprinkled with porcini dust

Warm Lamb's Tongue Vinaigrette with the two-minute egg broken on top	Tom, Jamie, Steve, with General Manager Colum Sheehan explaining the dishes	Antonio, Barry, Joe G

The Bartolo Mascarello Barolo Flight: 54 Riserva, 71, 74, 79, 82, 89	Garganelli with Funghi Trifolati: Hand-rolled penne-shaped pasta tossed with porcini and oyster mushrooms that are sautéed in butter with garlic

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All original content © Ken Vastola