While researching my dineLA article on organ meats, it became clear that Gino Angelini takes offal seriously. His tableside veal kidney, served Tuesdays at Angelini Osteria, is well worth the $20 investment, and the Emilia-Romagna native doesn’t stop with kidneys. He’s also been known to serve sweetbreads and tripe, to name two more organs. During my recent visit, he also featured Grilled Blood Sausage with Mashed Potatoes ($11) served in taut-skinned slabs. The rich pig’s blood sausage is studded with pine nuts and simply plated on a bed of mashed potatoes with a shower of chives and a moat of jus.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.