Pan-Roasted Veal with Garlic and Rosemary
Boneless veal roast cooked stovetop in a heavy pot with garlic, rosemary, and white wine. The result is succulent, tender meat with a savory jus.
Rabbit Stew with Rosemary and White Wine
Rabbit is stewed simply in its own juices, then finished with white wine, rosemary, and a touch of tomato. A rustic farm-style Italian dish.
Italian Roast Duck with Sage and Rosemary
A clever method for roasting duck that renders the fat for crisp skin without greasiness. Flavored with a rich sage, rosemary, and liver paste.
Pan-Roasted Squab Pigeons with Sage
Squab is roasted in a covered pan with white wine, sage, pancetta, and its own liver. The meat becomes incredibly tender and flavorful.
Pan-Roasted Whole Boned Chicken with Beef Stuffing
A whole boned chicken is stuffed with a savory mixture of beef, parmesan, and bread crumbs, then pan-roasted to creating a spectacular roast.
Grilled Chicken alla Diavola (Roman Style)
Chicken split, flattened, marinated in lemon and olive oil, and grilled with a ‘devilish’ amount of black pepper. Smoky, peppery, and incredibly fragrant.
Chicken with Egg and Lemon Sauce (Marches Style)
Chicken is braised in broth then tossed with a creamy, satiny sauce made from beaten egg yolks and lemon juice. A rich regional specialty from …
Fricasseed Chicken with Rosemary and Lemon
Chicken is browned and braised in white wine, then finished with a bright splash of fresh lemon juice and zest. A refreshing variation on fricassee.
Chicken Fricassee with Red Cabbage
Chicken is smothered in red cabbage and red wine, cooking until the cabbage melts into a dark, sweet, supple sauce. A unique and comforting winter …
Chicken with Porcini Mushrooms and Wine
Chicken fricassee enriched with the deep, earthy flavor of dried porcini mushrooms. A sophisticated yet simple Italian dish.