Lately, we’ve been having a snack attack every time we pass Puccini & Pinetti restaurant in downtown San Francisco. Can’t blame us: The popular after-work hangout is serving pasta nachos.
Just the sound of it makes us want to binge-eat. Seriously, who comes up with this stuff?
Chef Richard Hodge does. His Mexican/Italian mash-up is made by frying wonton triangles and topping them with a heady mix of marinara, Italian sausage, Serrano pepper, onion, basil and tomato. The “nachos” are topped with mozzarella cheese and baked to perfection.
“From what I have been told, some time ago a chef added pasta nachos to the bar menu and they were a huge success,” says Hodge. “After that chef left, they went off the menu. I have always tried to have fun with my bar menu, doing playful takes on classic bar food. I was constantly hearing guests say “Bring the pasta nachos back!” so I decided to do it, but with my own recipe and take on them.”
The nachos will be around all summer long, ready whenever the munchies strike.
Puccini & Pinetti is located at 129 Ellis Street in San Francisco (415-392-5500 or pucciniandpinetti.com).