Bestia: Italian Recipes Created in the Heart of L.A.

Pantry

• Pickled Shallots
• Pickled Fresno Chiles
• Quick Pickled Cucumbers
• Pickled Fennel
• Pickled Baby Carrots
• Pickled Smoked Shiitake Mushrooms
• Pickled Sunchokes
• Preserved Lemon
• Preserved Orange
• Pineapple Mostarda
• Strawberry Mostarda
• Fermented Blackberry Jam
• Candied Blood-Orange Peel
• Apple Cider Vinaigrette
• Cinnamon Vinaigrette
• Lemon Vinaigrette
• Pomegranate Vinaigrette
• Red Wine Vinaigrette
• Turmeric Vinaigrette
• Walnut Vinaigrette
• Fish Sauce Vinaigrette
• Vegetable Stock
• Mushroom Stock
• Lobster Stock
• Vegetable Soffritto
• Fennel Soffritto
• Basic Polenta
• Basic Lentils
• Creamy Ricotta
• Tomato Sauce
• Pesto
• Salsa Verde
• Paprika Salsa Verde
• Mint and Fennel Salsa Verde
• Base Aioli
• Squid Ink Aioli
• Paprika Aioli
• Tonnato Sauce
• Black Butter
• Smoked Dried Anchovies
• Anchovy Paste
• Egg Yolk Bottarga
• Smoked Egg Yolk Bottarga
• Squid Ink Bottarga
• Fried Lentils
• Parsley Bread Crumbs

Cocktails

• Chef’s Old Fashioned
• White Negroni
• Perazzi
• 5th & Adams
• Bestia Cola
• Happy Talk

Charcuterie

• Norcina Sausage
• Lambrusco-Black Pepper Salami
• Fennel Pollen Salami
• ’Nduja
• White ’Nduja
• Mortadella
• Coppa
• Bresaola
• Prosciutto

Salads

• Genevieve’s Little Gem Salad
• Cucumber, Plum, and Gorgonzola Salad
• Coraline and Citrus Salad with Mascarpone Yogurt, Radish, and Celery
• Chopped Salad with Brussels Sprouts, Fennel Pollen Salami, Fried Lentils, and Fresh Oregano
• Arugula and Opal Basil Salad
• Arugula, Radish, and Tarragon Salad
• Tomato and Burrata with Smoked Bottarga, Finger Lime, Toasted Buckwheat, and Marjoram
• Farro Salad with Pomegranate and Walnuts
• Farro Salad with Sunchokes and Snap Peas
• Farro Salad with Cauliflower and Avocado Cream
• Calamari a la Plancha with Chicoryy, Watercress, Oyster Mushrooms, Pine Nuts, and Chile Oil

Starters & Sides

• Lobster Crostini
• Scallop Crudo with Citrus and Dried Olives
• Lamb Belly Confit with Lime Yogurt and Grapefruit, Mint, and Pea Tendril Salad
• Veal Tartare Crostini
• Chicken Liver Pâté with Date Vinegar, Tarragon, and Preserved Lemon
• Chopped Chicken Livers with Aged Balsamic, Rosemary, Chiles, and Garlic
• Steamed Pork Belly with Herbed and Spiced Broth, Pickled Cucumbers, and Mint and Fennel Salsa Verde
• Pan-Roasted Chicken Gizzards with Beets and Endive
• Grilled Octopus with Black Braised Garbanzo Beans and Paprika Salsa Verde
• Meatballs with Creamy Ricotta, Tomato Sauce, and Braised Greens with Preserved Lemon
• Steamed Mussels and Clams with ’Nduja, Preserved Citrus, Fennel Pollen, and Grilled Bread
• Sunchoke Soup with Pickled Fresno Chiles and Oregano
• Saffron Corn with Dried Shrimp
• Housemade Ricotta with Basil, Dried Zucchini, Lemon Zest, and Grilled Bread
• Charred Shishito Peppers with Squid Ink Aioli
• Grilled Endive with Black Butter, Apple Balsamic Vinegar, Pear, and Fresh Thyme
• Blistered Snap Peas with Mint
• Roasted Cauliflower with Paprika Aioli and Soft Herbs

Bread & Pizza

• Country Bread
• Biga-Based Dough for Pizza Ovens
• Biga-and-Yeast-Based Dough for Home Ovens
• Pizza Sauce
• Margherita Pizza
• ’Nduja Pizza
• Gorgonzola Pizza
• Burrata Pizza
• Salsa Verde

Pasta

• Strozzapreti with Tomato and Ricotta
• Squid Ink Chitarra with Cuttlefish
• Stinging Nettle Pappardelle with Mushrooms and Fried Eggs
• Tortellini di Mortadella
• Carrot Quadretti with Rabbit Ragu and Fresh Peas
• Cavatelli alla Norcina
• Spinach Gnochetti with Roasted Marrowbones
• Spaghetti Rustichella with Sea Urchin
• Agnolotti alla Vaccinara with Cacao Pasta, Braised Oxtail, Grana Padano, Pine Nuts, and Currants
• Tagliatelle al Sugo di Maiale with Pork Ragu, Speck, Cabbage, and Caraway Seeds
• Pici with Lamb Ragu

Main Dishes

• Grilled Stuffed Quail with Blistered Shishito Peppers
• Grilled Whole Branzino with Herb Confetti
• Porcini and Wild Fennel-Rubbed Coppa Steak
• Slow-Roasted Lamb Neck with Salsa Verde and Arugula, Fennel, and Black Sesame Salad
• Whole Roasted Duck with Citrus and Dill
• Grilled Pork Porterhouse
• Grilled Fennel-Crusted Pork Chop
• Grilled Rib-Eye with Apple Balsamic-Black Butter Sauce
• Slow-Roasted Suckling Pig

Desserts

• Lemon-Poppy Seed Olive Oil Cake
• Crostata Dough
• Frangipane
• Rhubarb-Raspberry Crostata
• Apple and Currant Crostata with Warm Crème Anglaise
• Ricotta-Pear Tart
• Chestnut Zeppole
• Butterscotch-Coconut Tart
• Maple-Ricotta Fritters
• Apple Cider Donuts
• Chocolate Budino Tart
• Mascarpone Rice Pudding with Persimmon Caramel, Hachiya Persimmons, and Orange Blossom Pistachios
• Crème Fraîche Panna Cotta with Wildflower Honey Syrup
• Zabaglione al Moscato with Blood Orange Sorbet, Pine Nut Meringue, and Candied Orange Peel
• Roasted Banana Malt and Muscovado Peanut Ice Cream Bars with Dark Roasted Peanut Cream and Caramelized Bananas
• Frozen Strawberry Torte
• Rainbow Sherbet
• Lemon Verbena Sherbet
• Blueberry Mascarpone Ice Cream
• Coffee Ice Cream
• Sour Cream Ice Cream with Huckleberry Jam
• Mexican Wedding Cookies
• Butter-Topped Banana Bread