Summary
These could be your average cheese ravioli served up in your average neighborhood Italian restaurant, but they're not even close. The pasta is heftier, yet it yields effortlessly to a fork. The cheeses -- the blended ricotta, mozzarella and fontina -- are the same you can buy at the supermarket, but in proportions that offer both a gooey structure and resolute cheese flavor devoid in most fillings. The sauce is your garden-variety marinara, only brighter, stronger, laced with just enough prosciutto to hold your interest.
Order this first course at Rocca in Glen Rock and you'll receive a serving of four. If they were dumped onto a plate, as they are everywhere else, you'd wonder who ate the rest of them, but these are laid out individually on a long, rectangular platter like hors d'oeuvres, waiting to be speared with frilly toothpicks and passed at a cocktail party.See the full content of this document
Extract
Eating Out: Rocca in Glen Rock
For each one, you'll pay almost $2.50.
An entree of just four scallops, expertly seared but of unremarkable size, are subjected to the chef's seasonal impulses and offered for $31. An arugula salad with the cliched combination of pears and gorgonzola becomes more colorful with tangerine segments b...See the full content of this document
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