Port Sauce with Truffles
A bottle of red port reduced with shallots, mounted with butter and finished with carpaccio truffles. Made for steak or pork chops.
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.
Spiked White Balsamic and Honey Lemonade
Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.
Fresh Pasta
Two ingredients, "00" flour and eggs, kneaded until smooth and rested. The foundation for every cut and filled pasta on this site.
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.
Focaccia
Napoletana "00" flour, water, salt and a whisper of yeast. Hands-on time is short, but allow twelve to thirteen hours for the prove.
Red Wine Vinaigrette
Olive oil, red wine vinegar, Dijon, garlic and shallot with fresh herbs. Works as a dressing, a marinade, or a sauce for roasted vegetables.
Sauce Bolognese
Ground beef cooked down slowly with soffritto and wine over at least two and a half hours. Better still if you make it the day before.
Olive Oil Martini
A savory martini built on vodka infused with Chianti Classico olive oil, with dry vermouth and a dash of orange bitters.
Pizza Dough
Napoletana "00" flour proved for twelve to thirteen hours. Bake it on a stone for a properly crisp bottom.
Gluten-Free Pizza Dough
A gluten free dough from Le 5 Stagioni flour, proved for three hours into a crust with a genuinely fluffy crumb.
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.