Have a scary-good meal thanks to these Halloween-inspired recipes from Cibo Trattoria
Credit: Cibo

Have a scary-good meal thanks to these Halloween-inspired recipes from Cibo Trattoria

Right in time for All Hallow's Eve, Cibo executive chef Faizal Kassam and UVA bar manager Lauren Mote have put together Halloween-inspired recipes that are so good it's scary. Not interested in getting your hands dirty in the kitchen? Head to Cibo and let the professionals do what they do best. This special spooky menu will be available at Cibo on October 30th and 31st.

Roasted Bone Marrow with Apple Salad, Parsley, Ramps, Capers, Housemade Sourdough
Credit: Cibo

Roasted Bone Marrow with Apple Salad, Parsley, Ramps, Capers, Housemade Sourdough

Ingredients

  • 2 cross-cut beef shank bones (ask your local butcher to cut the bones crosswise)
  • 1 gala apple, washed, cored, and cut into matchsticks
  • 2 bunches of Italian parsley, washed, and chopped roughly
  • 2 tbsp capers
  • 1 tbsp pickled ramps, sliced
  • 1 clove garlic
  • 1 loaf sourdough, sliced
  • Good quality red wine vinegar
  • Good quality olive oil
  • Sea salt

Instructions

  1. Preheat your oven to 450 degrees F.
  2. Place the bones in a pan, sprinkle some sea salt and place them into the oven. It will take 8-9 minutes to cook the marrow (or until the marrow is no longer pink in colour).
  3. In a stainless steel bowl, combine the cut apples, parsley, ramps, and capers. Splash about two teaspoons red wine vinegar to the salad, and let acidulate.
  4. Heat up a large griddle over medium heat. Grill eight slices of sourdough. Once off the grill, rub with the garlic clove to release flavor, then drizzle with olive oil.
  5. Sprinkle with sea salt and serve.

Yields four servings
 

Grilled Ox Heart and Salad of watercress, Red Wine Lentils and Horseradish
Credit: Cibo

Grilled Ox Heart and Salad of watercress, Red Wine Lentils and Horseradish

Ingredients

  • ½ ox heart, trimmed of all excess fat, cut into four pieces
  • ½ cup balsamic vinegar
  • ½ cup olive oil
  • 250 g Umbrian lentils
  • 1L chicken stock
  • 500 ml red wine, preferably something good and robust
  • 1 red onion, chopped finely
  • 1 celery heart, chopped finely
  • 1 medium carrot, chopped finely
  • 3 cloves of garlic, chopped finely
  • 3 bunches watercress, washed thoroughly and dried
  • 2 inches of fresh horseradish, peeled and grated finely (preferably using a microplane)
  • 1 cup crème fraiche
  • Good quality red wine vinegar to season

Instructions

  1. Preheat your grill to 450 degrees F
  2. Marinate the heart with the balsamic vinegar and olive oil, and set aside at room temperature.
  3. In a heavy-based saucepan, add a little oil and put over a medium heat. Add the onions, celery, carrots and garlic, a good pinch of salt. Turn down the heat and cook until soft, about 10-15 minutes.
  4. Add the lentils to the vegetables, and slowly add the chicken stock and red wine, stirring continuously. Keep alternating between the stock and red wine until the lentils are soft but still have a bit of texture, about 20 minutes. Taste and season with salt, and add a splash of red wine vinegar.
  5. In a small bowl, add the grated horseradish to the crème fraiche. Add a splash of red wine vinegar and salt to season. Set aside.
  6. Wipe off any excess marinade from the heart and grill to medium rare, flipping only once (about 2-3 minutes per side). Allow to rest for 5 minutes before thinly slicing.
  7. Arrange the watercress on the plates. Spoon on the warm lentils, place the heart slices and add a few dollops of the horseradish crème fraiche.
  8. Finish with a drizzle with olive oil and serve immediately.

Yields four servings

Grilled Calves Liver with Soft Polenta, Cipollini Onions and Aged Balsamic
Credit: Cibo

Grilled Calves Liver with Soft Polenta, Cipollini Onions and Aged Balsamic

Ingredients

  • 4 4oz portions calves liver, cleaned
  • 1L polenta
  • 3.5L homo milk
  • 3.5L chicken stock
  • 1 cup grated parmesan cheese
  • 1 tbsp butter, unsalted
  • 1lb (approx. 3 large) cipollini onions, quartered
  • ½ cup balsamic vinegar
  • Good quality aged balsamic (7yrs or more)
  • Kosher salt
  • Black pepper
  • Good quality extra virgin olive oil

Instructions

Preheat grill to 450 degrees F.

Polenta

  1. In a heavy saucepan, bring the milk and stock up to a boil.
  2. Whisk in the polenta in a thin stream.
  3. Cook on medium heat for 2.5-3 hours, stirring occasionally.
  4. Season and keep in a bain marie (water bath).
  5. Before serving, heat up the polenta, adding more milk if needed to thin it out. Whisk in parmesan and butter to finish.

Liver

  1. In a saucepan over medium high heat, cook the cipollini onion until it changes into a translucent colour. Add the balsamic vinegar and reduce until sticky. Add 1 tsp of butter. Set aside.
  2. Heat a large pan over medium high heat. Season the liver with kosher salt and black pepper. Grill both sides until medium rare (1-1.5 min per side). Rest for four minutes, then slice into two pieces.
  3. Spoon the polenta onto the plate, and add the liver pieces and onions. Drizzle with aged balsamic and olive oil. Garnish with sage leaves.

Yields four servings
 

Black Widow Cocktail

Black Widow Cocktail

Ingredients

  • 2 oz El Jimador Reposado Tequila infused with Mocha Rooibos Tea*
  • 1/2 oz Cherry Heering Liqueur
  • 1/2 oz Averna Amaro
  • 2 dashes Bittered Sling Plum & Rootbeer Bitters

Instructions

  1. In a mixing glass, combine all ingredients together.
  2. Stir with ice until well diluted and chilled.
  3. Using a julep strainer, serve neat in a cocktail glass.
  4. Cut a thin orange peel cheek, remove the pith, express the oils over the top of the cocktail, and drop the peel in.
  5. Serve and enjoy. Don’t mind the spiders!

Currently on the fall menu at UVA Wine & Cocktail Bar.

* El Jimador Reposado Tequila infused with Mocha Rooibos Tea

  • 750mL El Jimador Reposado Tequila
  • 20g Granville Island Tea Co. Mocha Rooibos Tea
  1. Combine both ingredients together in a 1L jar or container.
  2. Allow to stand at room temperature for 3 hours.
  3. Strain the tea away, and squeeze out remaining tequila.
  4. After filtering, place back in the tequila bottle (and make a note on the label), and store at room temperature