Gricia
Carbonara without the egg, amatriciana without the tomato. Guanciale, Pecorino Romano and black pepper over rigatoni.
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.
Cacio e Pepe
Four ingredients and no cream. Spaghetti, Pecorino Romano, toasted black pepper and starchy pasta water emulsified into a silky sauce.
Pie Dough
Flour, cold cubed butter and ice water worked to coarse crumbs. Makes one base, and it is the difference between a good pie and a great one.
Chicken Piccata
Chicken breasts pounded thin, seared, and finished in a lemon, caper and butter pan sauce over spaghetti.
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.
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.
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.