Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1125082
NORTHSHOREMAG.COM 26 JULY 2019 featuring a rolled cream cheese dough filled with raspberry preserves—as needed. at's just one of the items Merlina packs into the pastry case every day. Drawing on her grandmother's recipes and years of experience, she prepares everything from Almond Joy cupcakes to tiramisu—generally a nice mix of classic Italian pastries and American-style goodies. Her pistachio macaroons, crispy and chewy and packed with almond paste and, of course, pistachios, have developed a cult following—they're also her son's favorite. Merlina started with the company last November when the bakeshop opened, and her creations are also making waves on the dessert menu at the restaurant next door and in Teresa's catering business. Merlina's aren't the only waves, though. e new pasta maker has unleashed a wealth of creativity in the kitchen. "e machine has given us the ability to do different specials," CONTACT 149 S. Main St. (next door to Teresa's Italian Eatery), Middleton, 978-646-1111, teresashospitalitygroup.com Yebba Jr. says. For example, for Mother's Day, diners were treated to a house-made cannelloni stuffed with a blend of ricotta, burrata, shrimp, scallops and crabmeat and topped with a lobster-sherry cream sauce. And a spaghetti topped with tomato cream sauce, burrata, and pesto has been so popular it will be a staple on the new menu. Want to eat at home? Just stop into the pasta shop to pick up some fresh spaghetti and sauce. e compliments will be all yours— chef won't tell. E AT + D R I N K E AT + D R I N K Nick Yebba Jr. makes about 1,000 pounds of pasta aweek for customers. PHOTOGRAPHS BY ELISE SINAGRA