Olive oil poached baby octopus with celery, chickpeas, lemon and olives. Light oil and fresh ingredients as well as a fair amount of tentacle-y octopus. Very Roman and superb!
Savory whipped bacalau spread with toasted, oiled bread and actually more appealing to stateside diners due to the fact it was not salty to the extreme.
Anelloni with salsiccia e rape. This is exactly what makes Jenkins a creative chef in a city of thousands of Italian chefs.. She chooses the ring-shaped pasta which has a ridge on the outsides that seals the sauce in the pasta alongside spicy lamb sausage, mustard greens and breadcrumbs. An incredible textural contrast.
The Eggplant Parmesan I didn't care for. The tasteless eggplant was swimming in a soupy bechamel sauce, although it was hidden under a thin layer of piping hot cheese.
Hence, why Porsena is regarded as the 'pasta restaurant' and rustic cooking at its finest.