Katie Collier's 5 favorite dishes at Katie's Pizza & Pasta Osteria
Katie’s Pizza & Pasta Osteria chef-owner Katie Collier has scaled the culinary heights by keeping things simple and letting her food do the talking. This less-is-more aesthetic has garnered her the title Chef of the Year for the second year in a row.
“We like highlighting one specific ingredient and let it shine with good sauce or good pizza dough,” Collier said. “That’s how I like to eat.” Here are some of the go-to dishes that keep fans flocking to her restaurants.
“The black spaghetti is for sure [the most popular menu item]. It’s a squid ink spaghetti made in-house with a simple chili-lemon-butter sauce, plus clams, scallops and prawns, and then we top it with salmon roe.”
“I eat the fiori arrabbiata almost every day. The noodle has a great bite to it. The arrabbiata is a spicy tomato sauce, and we add a little mascarpone. It’s so simple.”
Prosciutto Spring Roll
“From the original Clayton Road menu, we brought back the prosciutto spring roll – a piece of prosciutto wrapped around some vegetables and fresh mozzarella topped with balsamic. I forgot how popular those were. Every table is getting them.”
Ted’s Meatball Pizza
“Pizza-wise, the Ted’s Meatball Pizza is definitely our most popular. The meatballs have pine nuts and pecorino in them, then some San Marzano red sauce and fresh mozzarella.”
Wild Boar Pappardelle
“I change the menu pretty intensively every year and get rid of a lot of stuff, but I’ve never taken off the fiori, the black spaghetti and the wild boar pappardelle. There are certain items that if we took them off, there would be some upset regulars. I want people to have something comforting that they always know they can get.”
Matt Sorrell is staff writer at Sauce Magazine.
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