Invitation to Ithaca: Gola Osteria Pasta Dish

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When in the south shore of Cayuga Lake you must stop for dinner at Gola Osteria.  This hip eatery is the best kept secret in Ithaca.  Chef Sam Epps creates the most delicious hand crafted dishes sure to please the palette.   Watch him prepare Papparedelle with Delicata Squash, Radicchio and Prosciutto.

Papparadelle with Delicata Squash, Radicchio and Prosciutto
For one pound of pasta, serves 4
2 squash

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 tsp freshly chopped thyme

salt and pepper to taste

Cut squash in half lengthwise and deseed; cut into half-inch thick half moon shapes. Toss with remaining ingredients, bake at 350° for 20 minutes or until squash is cooked through. Cool and set aside.

1 head radicchio, cored and roughly chopped

​1/4 lb thinly sliced prosciutto di parma, cut into strips

4 cloves garlic, thinly sliced

1/4 cup extra virgin olive oil

1 tsp red pepper flakes

1 1/2 cup heavy cream

1 tsp butter

freshly grated parmigiano reggiano to taste, divided

Bring 6 quarts of salted water to a boil​. Cook pasta to desired doneness (recommended al dente). In a large saute pan, add olive oil, garlic, and red pepper flakes; cook until garlic begins to turn golden. Add squash and radicchio, season with salt and pepper, then cook until heated through. Add butter and cream; bring to a boil. Add pasta to pan; cook in sauce until pasta is coated (about 1 minute). Add half of grated parmigiano, toss, then top with remaining parmigiano prior to serving.

Gola Osteria

115 South Quarry Street

Ithaca, NY 14850

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