gracecheung604 | write on time: Cotto Enoteca - Revisited

Tuesday, February 10, 2015

Cotto Enoteca - Revisited

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Now that it's a bit wet and cold here in Vancouver, it's a good time to go and revisit Cotto Enoteca for some comfort food. Pasta and Pizzas from a wood-burning oven...what better to warm you up, right?!Cotto Polpette - Cotto Enoteca Starting off with an appetizer of Cotto Polpette, our hunger was immediately satisfied. The house made meatballs are smothered in a tomato sauce, and served with a few pieces of baguette. I liked it better when these were served with pizza bread, but it will do for now. Affumicato - Cotto Enoteca In no time at all, our Affumicato pizza was delivered! A slightly crispy crust and a chewy base, this pizza was topped with both mozza and gorgonzola cheese. The meats were speck bacon and sopressata, which made each slice a bit too salty for me. But that's the nature of cured meats. I sprinkled on some additional parmesan as well as some chili flakes and really enjoyed it afterwards. Tagliatelle Frutti di Mare - Cotto Enoteca We also ordered a few pastas to share as well. For non-meat eaters, this Tagliatelle Frutti de Mare is perfect. As you can see, there are large chunks of salmon and halibut, as well as plenty of prawns and clams. It's a bit rich due the cream based alfredo, so it's best to share. The portion shown here is a "small" portion, but trust me, it's enough to satisfy!Pappardelle Carbonara - Cotto Enoteca
I am definitely a fan of long pastas (as opposed to penne, farfelle or fusilli) so I just had to reorder my all time favourite, Pappardelle Carbonara. I order this every time I come, from the first "soft opening" to now, and have never been disappointed. The noodles are thick and slippery, flavoured by the clingy cheesy and eggy sauce. Bits of pancetta and garlic studded the dish, and the Dessert - Cotto EnotecaAnd for a sweet finish, the Budino. I'm not normally a sweets person, but this light butterscotch pudding was really good, not overly sweet and when combined with a layer of chocolate mousse, it had a very light airy feel. I do love the honeycomb crumble, and actually, I love lots of honeycomb. The one savory flavour in this was the salted rosemary caramel, which was highlighted by the fresh sprig of rosemary. It's perfect for sharing and goes well with an espresso, or maybe glass of grappa...
Cotto Enoteca Pizzeria on Urbanspoon

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