What's on Tap

What's on Tap

Simple, attractive food at Bolt during DTR Restaurant Week

Posted August 23, 2013

— Downtown Raleigh Restaurant Week is the perfect time to get out and explore our capital city's culinary scene. Participating restaurants are offering $20 or $30 three-course dinner menus, and the event continues through Sunday.

Every morning this week on WRAL-TV we'll be showcasing a participating restaurant – today we feature Bolt Bistro and Bar.

David Sedeghi from Bolt Bistro said the restaurant focuses on simple, attractive food, and there are many delicious, varied dishes available for Restaurant Week and year-round.

Their Restaurant Week menu includes dishes like Crispy Pork Belly, Colorado Lamb Chops and Cannoli. DTR Downtown Raleigh Restaurant Week: Bolt Bistro

Sedeghi shared the recipe for the restaurant's Orechette Pasta, also available on the Restaurant Week menu, with us:

  • 2 whole cloves of garlic
  • tbsp diced pancetta
  • 2 oz Brussels sprouts (chiffanade/ribbon cut)
  • 2 tbsp olive oil (EVOO)
  • 1 tsp butter
  • 4 oz fish stock fumet (can substitute chicken stock)
  • 6 oz Orecchiette pasta
  • 3 oz of colossal crab meat
  • 4 grape tomatoes (cut in half)
  • a pinch of red pepper flakes
  • salt to taste

Saute panchetta until tender, then render fat from pancetta. Add garlic, red pepper flakes, Brussels sprouts and tomatoes and saute together, then add fish stock, simmer to a boil on medium heat. Add Orecchiette pasta (pasta is al dente, be careful to not overcook). Add crab meat last and salt to taste.



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