Dill and Parmesan Meatball
Ground beef with shallot, Parmesan and a great deal of fresh dill, baked and served with a dill and basil pesto.
Quiche with Morels and Sage Sausage
An all-butter crust filled with eggs, cream, dried morels, sage sausage and a blend of Parmesan, Asiago and Romano.
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.
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.
Prosciutto wrapped Plums with Fig Balsamic
Plum wedges wrapped in prosciutto with basil and goat cheese, skewered and drizzled with fig balsamic. A spring and summer party staple.
Squid Ink Pasta
Squid ink pasta with shrimp and calamari in white wine and seafood stock, finished with parsley and lemon.
Arancini
Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.
Challah French Toast
Thick-cut challah soaked in vanilla cream, fried in Chianti Classico olive oil and served with whipped mascarpone and balsamic blueberry sauce.
Spicy Italian Sausage Stuffed Mushrooms
Baby bella caps filled with spicy Italian sausage, sun-dried tomato, Parmesan and caramelized onion, finished with truffle balsamic.
20 Hour Braised Chuck Roast, Sauce and Pappardelle
Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.
Truffle Honey Panna Cotta
Set cream sweetened with Inaudi truffle honey and finished with pink Himalayan truffle salt. Sweet and savory in the same spoon.
White Truffle and Porcini Mushroom Cream Busiate
Busiate in a white truffle and porcini cream. A ten minute primo that tastes like it took far longer.