Fried Eggplant
Essential method for frying eggplant slices perfectly crisp and golden, not sodden with oil.
Fried Cauliflower with Parmesan Batter
Cauliflower florets dipped in a light batter of flour, water, egg, and Parmesan, then fried.
Fried Sunchoke Chips
Paper-thin sunchoke slices fried until crisp and russet brown. An addictive snack or garnish.
Sautéed Chicken Livers with Sage and White Wine
Chicken livers sautéed with golden onions and fresh sage, deglazed with dry white wine. A classic Tuscan flavor profile.
Shrimp Fried in Leavened Batter
Tiny shrimp are dipped in a light yeast batter and fried until golden. The yeast creates a crisp, fluffy coating that is favored in Rome …
Grilled Shrimp Skewers
Shrimp coated in olive oil-soaked bread crumbs stay incredibly juicy on the grill. Skewered tightly and cooked briefly, they form a thin, golden crust.
Gamberetti all’Olio e Limone – Poached Shrimp with Olive Oil and Lemon Juice
The shrimp are cooked only briefly, then dressed while still warm with olive oil and lemon juice. After a short rest at room temperature, they …
Baked Stuffed Mushroom Caps
The stuffing for these mushroom caps is built around reconstituted dried porcini, plus pancetta, anchovy, herbs, soaked bread crumb, and egg. The caps are topped …
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 …