Fried Eggplant
Essential method for frying eggplant slices perfectly crisp and golden, not sodden with oil.
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.
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.
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 Fish, Romagna Style
This Romagna-style grilling method steeps fish in a marinade of olive oil, lemon, rosemary, and bread crumbs before broiling. The coating sweetens the fish and …