Prosciutto E Rucola Pizza
What’s one to try next? Magdalena’s, a new neighborhood Italian resto in West U with homemade pasta and hand-tossed pizza. It’s all scratch-made using the recipes of the restaurant’s namesake, chef/owner Nicolas Nikic’s mom.
The kitchen uses select ingredients sourced in Italy including cheeses, olive oils and prosciutto. Everything is ultra-fresh, like the flash-fried artichoke and the shaved brussel sprouts — and those are just the antipastos! The burrata salad is a baseball-size helping of burrata (need we say more?) served with roasted cauliflower on a bed of arugula.
Nikic’s inventive pasta selections include sweet-corn ravioli with lobster and the oh-so-cheesy tortellinis topped with fresh herbs. Hand tossed and baked to a crispy perfection, the pizzas aren’t to be missed. The Siciliana features mozzarella, olives and capers — what could be more Italian than that!? There’s also pizza topped with clams or preserved tuna for the more adventurous. Buon appetito!
Cheese Tortellini
Panna Cotta with Berry Compote
Sweet Corn Ravioli with Lobster
Tiramisu
