Stringhette 6 Sapori with Pesto Bianco & Thyme
Stringhette tossed with Pesto Bianco, olive oil and Sicilian thyme. Simple, aromatic and creamy in under fifteen minutes.
Risotto with Dill Pesto and Meatballs
Lemon-scented Carnaroli risotto with Parmesan, served with dill and Parmesan meatballs and a dill and basil pesto.
Tomato Pasta Tagliolini with a Sausage and Zucchini Ragú
Tagliolini Pomodoro with sage sausage, zucchini, cherry tomatoes and white wine, brightened with lemon and thyme.
Grilled Asparagus
Asparagus charred on the grill with smoked paprika and olive oil, finished with white balsamic, crisped prosciutto and basil.
Six Color Fiocchetti with a Basil and Mint Pesto, Asparagus, and Peas
Six color fiocchetti with a bright basil and mint pesto, asparagus, peas and cherry tomatoes. As good at room temperature as it is hot.
Squid Ink Pasta
Squid ink pasta with shrimp and calamari in white wine and seafood stock, finished with parsley and lemon.
Confit Carrot
Whole carrots cooked slowly submerged in olive oil with garlic, thyme and rosemary until silky. A side that tastes like far more work than it is.
Crispy Brussel Sprouts
Roasted sprouts with crisp pancetta, pomegranate and sage, dressed in a white balsamic and lemongrass vinaigrette with a fig balsamic glaze.
Tomato Pasta with Sun-dried Tomato Pesto
Tagliolini Pomodoro in a pesto of sun-dried tomatoes, roasted red peppers and basil, emulsified with pasta water.
Aglio e Olio
Spaghetti with thinly sliced garlic, plenty of good olive oil and a pinch of chili. The pantry dish that comes together in the time the pasta takes.
Amatriciana
Guanciale rendered until crisp, crushed tomatoes and a shower of Pecorino Romano over bucatini. One of Rome's four essential pasta dishes.
Gricia
Carbonara without the egg, amatriciana without the tomato. Guanciale, Pecorino Romano and black pepper over rigatoni.