Grilled Cheese with Fig Balsamic, Plum, and Prosciutto
Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.
Arancini
Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.
Crispy Brussel Sprouts
Roasted sprouts with crisp pancetta, pomegranate and sage, dressed in a white balsamic and lemongrass vinaigrette with a fig balsamic glaze.
Pumpkin Pie
Roasted pie pumpkin or butternut pureed with condensed milk and warm spices, including a little black pepper for lift.
Trapani Pesto
The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.
Pickled Shallots
Shallots sliced thin on a mandoline and quick-pickled in red wine vinegar with peppercorns. Five minutes for acidity you will use all week.