Absolutely outstanding butcher.
Provides the meat for many of the superlative restaurants in the neighborhood.
Also sells to the public ... and OMG do they sell good stuff.
I have done two very different purchases from them.
The first was a kilo of diced calves liver.
The second was four large farmer's chicken leg-quarters.
The liver should have been simply sauteed to capture its purest flavor.
I braised it in Morellino di Scansano, a fruit forward Coastal Tuscan red.
Onions went along for the braising ride.
The liver flavor was powerful for a full week and the wine was the perfect pairing.
American supermarket liver would not have worked here.
The farmer's chicken legs made a stock with leeks, celery and a light Sardinian Vermentino wine with a green apple main taste and a bitter finish.
This was not such a great pairing.
Into the stock went the chicken meat, prepared fava beans and a half kilo of fresh ricotta cheese.
The final product was to die for.
The chicken meat itself nobly sacrificed itself for the stock.
The stock was one of the greatest chicken soups I have ever made in my life.
The ricotta and the beans made everything creamy and suave.
It was the finest dish I have cooked for myself in a year.
* * *
Are the meat and chicken at Macelleria Rubei good?
I would say they are absolutely, positively OUTSTANDING. read more
