Carciofi alla Giudia – Crisp-Fried Whole Artichokes
These Roman-style artichokes are fried in two stages so the interior cooks through before the leaves turn crisp. The second fry is finished with a …
Basic Bruschetta
This bruschetta is grilled bread rubbed with garlic and dressed with extra virgin olive oil. It is finished simply with salt and pepper and served …
Poached Tuna and Spinach Roll
Spinach is cooked, squeezed dry, and mixed with tuna and anchovy, then bound with soaked bread, eggs, cheese, and bread crumbs. The roll is poached …
Poached Tuna and Potato Roll
Tuna is combined with mashed potato, cheese, and egg, then shaped into a long roll and poached in liquid flavored with vegetables and white wine. …
Salmon Foam
This is a chilled appetizer made from canned salmon mixed with olive oil and lemon, then folded with whipped cream. It is served cold after …
Insalata Russa – Shrimp Salad with Assorted Vegetables
This salad combines shrimp with cooked green beans, potatoes, carrots, peas, and beets, bound with mayonnaise made with olive oil. It is shaped into a …
Cold Trout in Orange Marinade
The fish is browned in olive oil, then covered with a gently scented marinade made from vermouth, orange, and lemon. It is meant to be …
Pasta e Fagioli-Pasta and Bean Soup
This soup is built the classic way, starting with olive oil, chopped vegetables, and pork, then simmering beans and tomatoes in broth. Most of the …
White Bean Soup with Garlic and Parsley
This bean soup keeps the focus on cannellini, with just enough olive oil and garlic for flavor and a little broth for body. A small …
Lentil Soup with Pasta, Bacon, and Garlic
This tomato sauce starts with tomatoes simmered with chopped carrot, celery, onion, and salt. Olive oil goes in after the first simmer, and the sauce …