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Special Request: Spreadable salami flavors risotto balls at Pastaria

Special Request: Spreadable salami flavors risotto balls at Pastaria

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Q • I’ve been enjoying Pastaria’s new happy hour, especially the ’Nduja Risotto Balls. I’d love to have the recipe. They are on the special small bites menu. — Emily Humphrey, St. Louis

A • When Pastaria launched its first happy hour earlier this summer, executive chef Ashley Shelton added ’Nduja Risotto Balls to its small plates menu. ’Nduja, a spicy spreadable salami made locally at Salume Beddu, adds a kick to the crispy rice balls, which are served with citrus aioli and wildflower honey.

“My husband suggested adding ’nduja to our risotto rice ball recipe. We both love it,” she says. Shelton first made the dish for Eater’s Young Guns 2016 competition. She became the first St. Louis chef to win that honor, which recognizes talented young chefs from across the country.

Pastaria is best known for its handmade pastas and wood-fired Neapolitan pizzas served in a bright, modern trattoria. In 2013, Pastaria added a Saturday and Sunday brunch to its busy lunch and dinner service.

The restaurant is well-known for its family-friendly service and for a real-food menu kids love. “The most popular item (on the kid’s menu) is the mac and cheese, made with shells,” Shelton says.

The new happy hour service, which runs from 3:30 to 6:30 p.m. throughout the restaurant, is modeled on the Italian apertivo, a time when friends gather before dinner for light cocktails, drinks and small plates.

In addition to the ’Nduja Risotto Balls, Shelton’s inventive dishes include a brilliant roasted beet hummus made with buttery cannellini beans, topped with diced pickled beets and goat cheese, served with house-made flatbread. Seasonal vegetables, each pickled differently in house, and house specials round out the small plates menu.

See the recipe here. 


734 Forsyth Boulevard


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