Mediterranean Brisket with Sun Dried Tomatoes
Mediterranean Brisket is a show-stopper, but couldn’t be easier to prepare! The meat slowly cooks in an umami rich tomato sauce until it’s practically falling …
Pork Tenderloin with Hazelnuts
Luscious and decadent, Elizabeth Minchilli’s recipe takes two iconic Italian dishes (Maiale al Latte + Filetto in Crosta di Nocciole) and combines them brilliantly. The …
Pollo alla Saba (Chicken Vittorio Style)
This is a glorious version of your everyday recipe for chicken thighs. We tasted this recipe for the first time at Mariangela’s table, in Vignola. …
Seared Lamb Chops with Anchovies, Capers and Sage
Anchovies enhance the flavor of every dish and bring out the character of every ingredient, without leaving a strong fishy taste! Here is a wonderful …
Fricasseed chicken with Piennolo Tomatoes and Taggiasca Olives
The first person we looked to for cooking advice after our first shipment of Taggiasca Olives arrived was Victor Hazan. He told us that “Marcella had …
Rabbit Cacciatora by Stefano Corvucci
The first time that we tried this dish we were in Bologna at chef Stefano Corvucci’s cooking school. We couldn’t believe that a recipe this …
Ossobuco alla Milanese, the Authentic Recipe
Did anybody see the Summer, this year? I was freezing this past Friday morning, when I went to shop at my local green market. I bought $100 worth of various …
Ossobuco alla Milanese, adapted from Il Talismano della Felicita’
Ingredients: 4 pieces veal or beef shank; 2 tablesppons ev olive oil; 1/2 cup flour; salt and pepper; 1 cup dry white wine; 1 …
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