"The nervetti, or beef tendon stew, braising prep also starts early with the chopped up tendons braising in aromatics and wine for five to seven hours. The tendons are then put back in their own braising liquid and turned into a gelatinous terrine that can be thinly sliced into an onion salad. Risina beans from a small purveyor are prepped for a tuna toro dish, cooking down the show-stealing legumes for three hours."
"Curtola says the Four Horsemen team has helped to bring his vision of I Cavallini to life as he visits chef de cuisine Dylan Takao at the wine bar, who has taken over the kitchen while Curtola has been busy at his new restaurant. Takao put together the menu for the Eater 20 and Capital One Dinner Party at the restaurant a month ago."
I Cavallini, a sister restaurant to Four Horsemen, focuses on Italian-style small plates and handmade pastas produced daily. Signature dishes include fried eel toast inspired by Venetian ciccheti with deep-fried freshwater eel and agrodolce, and nervetti, a slow-braised beef tendon stew transformed into a gelatinous terrine for an onion salad. The kitchen makes two handmade and two fresh pastas each day, refining trofie with a hot-water semolina technique. Risina beans are simmered for hours for a tuna toro dish, and thick tuna loins are salt-dried. Regular visits to the Union Square Greenmarket secure very fresh produce.
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