Bread & Dough – Page 3

Jim's cold soup of heirloom tomatoes, cucumber, onion and garlic blended with olive oil and balsamic. Nothing to cook, everything to chill.

Zucchini and yellow squash sliced into rounds, dredged and fried until golden. Equally at home as an appetizer or a side.

Boiled beet, shaved radish and carrot served with their picked leaves. A first course that leans on good produce rather than technique.

Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.

Two ingredients, "00" flour and eggs, kneaded until smooth and rested. The foundation for every cut and filled pasta on this site.

Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.

Napoletana "00" flour, water, salt and a whisper of yeast. Hands-on time is short, but allow twelve to thirteen hours for the prove.

A savory martini built on vodka infused with Chianti Classico olive oil, with dry vermouth and a dash of orange bitters.

Napoletana "00" flour proved for twelve to thirteen hours. Bake it on a stone for a properly crisp bottom.

A gluten free dough from Le 5 Stagioni flour, proved for three hours into a crust with a genuinely fluffy crumb.

Busiate in a white truffle and porcini cream. A ten minute primo that tastes like it took far longer.