Another post that I’ve been meaning to write up for some time is Sugo Pasta Kitchen – when they opened their small, pared back restaurant during the summer, they did so quietly without the dodgy PR and a VIP party.
Instead, they let their regularly changing menu of produce driven, seasonal southern Italian dishes do the talking. Chalked up daily, there is always something of interest that sets them apart from many of the hackneyed Italian restaurants found elsewhere in the region.
So far, I’ve only been on a couple of occasions but its safe to say Sugo is one of my favourite restaurants in Manchester at the moment… they’ve just got it all right!
Calamarata con Seppie – baby squid, garlic, chilli, san marzano, parsley and extra virgin olive oil.
Pasta cu’ Fasule e Frarelli – guanciale, bitter wild broccoli, garlic, chilli, cannellini beans and pecorino.
Linguine al Nero di Sepia con Scampo e N’duja – a dish of fresh Scottish langoustines served with squid ink linguine with a deeply flavoured roast crab bisque with garlic, parsley, lemon and a subtle kick from Calabrian n’duja.
Taglierini con Lardo e Cipoline – my favourite dish to date from Sugo thanks to the glossy goodness from rendered lardo enrobing the thin ribbons of taglierini pasta with spring onion, chilli, leeks, parsley and parmesan.
Strozzapreti con Sugo di Agnello – slow cooked lamb shoulder and Tuscan sausage in a rich tomato sauce with strozzapreti and parmesan.
Orecchiette Pomodoro – San Marzano, basil, extra virgin olive oil, parmesan and ricotta.
Insalata di Finocchi e Rucola – fennel & rocket salad
Bomba Pugliese e Friselline – little toasts topped with ‘The Pugliese Bomb’ – a chilli laden vegetable ‘paté’.
Pepata di Gamberoni Sambuca – Sambuca tossed king prawns with garlic, chilli, lemon, parsley and sourdough.
Ravoili di Zucca con Burro e Salvia – ravoili made with saffron pasta, roast pumpkin puree, nutmeg, parmesan, butter and sage.
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