Creamy Pesto Risotto
Carnaroli risotto finished with Pesto Bianco and butter. Rich, nutty, and on the table in about twenty minutes.
Strawberry and Fennel Salad
Quartered strawberries with fennel cured in white balsamic, burrata, arugula, toasted pistachios and peach balsamic pearls.
Grilled Asparagus
Asparagus charred on the grill with smoked paprika and olive oil, finished with white balsamic, crisped prosciutto and basil.
Risotto
The Carnaroli base recipe. Onion softened in butter, rice toasted, wine reduced, then warm broth a ladle at a time and Parmesan to finish.
Creamy Mascarpone with Pancetta and Mushroom
Busiate in a mascarpone sauce with crisped pancetta, baby bella mushrooms, kale and white wine. A weeknight pasta that eats like a Sunday one.
Risotto with Spicy Italian Sausage
Carnaroli risotto with caramelized red onion and sage, topped with spicy Italian sausage, mushrooms, pancetta and peppery arugula.
Panzanella Salad
The Tuscan answer to stale bread. Torn ciabatta soaked in tomato juices with cherry tomatoes, artichokes, mozzarella and basil.
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.
Carbonara
Guanciale, egg yolks and Pecorino Romano brought together with pasta water. No cream, and the pan comes off the heat before the eggs go in.
Italian Gazpacho
Jim's cold soup of heirloom tomatoes, cucumber, onion and garlic blended with olive oil and balsamic. Nothing to cook, everything to chill.
Fried Zucchini and Squash
Zucchini and yellow squash sliced into rounds, dredged and fried until golden. Equally at home as an appetizer or a side.
Spring Salad
Boiled beet, shaved radish and carrot served with their picked leaves. A first course that leans on good produce rather than technique.