Langostine al Guazzetto di Romano Romano’s Prawns in Cognac Serves 4 Ingredients: 16 prawns, cleaned and shelled, leaving the heads intact (if you can’t get prawns, use very large shrimp) Flour, for dredging 2 tablespoons sweet butter 2 tablespoons olive oil 1 clove garlic, peeled and crushed Pinch of crushed red pepper flakes Salt and […]

Spaghetti con le Acciughe di Romano Romano’s Spaghetti with Anchovies Serves 4 as an appetizer Ingredients: 3 quarts water 1 ½ tablespoons salt, plus extra to taste ½ pound spaghetti 8 ounces anchovies preserved in olive oil 2 tablespoons extra-virgin olive oil ¼ teaspoon crushed red pepper flakes 1 clove garlic, peeled and crushed Fresh […]

Insalata di Calamari e Fagioli di Cesare Cesare’s Squid and Bean Salad Serves 4 Romano closely guards his baby octopus recipe, so I’m fudging it with my own recipe for squid and bean salad. I don’t think you’ll be disappointed. Ingredients: 2 cups dried Cannellini beans 14 cups cold water 3 cloves garlic, peeled and […]

Mattonelle, Fichi, e Gorgonzola Brick Biscotti, Figs, and Gorgonzola Makes 40 Biscotti Arrange a plate of mattonelle with quartered fresh green figs. In the middle of each fig, place a nut-size chunk of sweet Gorgonzola. Gorgonzola isn’t a Tuscan cheese, and I never would have thought of pairing it with figs, let alone cookies. In […]

Rosticciana di Maiale con Olive e Rosmarino Pork Ribs with Olives and Rosemary Serves 4 Ingredients: 4 pounds pork ribs, cut into individual ribs Salt and fresh ground black pepper, to taste 4 tablespoons extra-virgin olive oil 4 cloves garlic, roughly chopped 4 tablespoons roughly chopped fresh rosemary ½ cup white wine 1 (15-ounce) can […]