Salsa di Aranci Orange sauce Ingredients: 2 navel oranges 1 ½ tablespoons orange liqueur 1 ¾ cups water ½ tablespoon sambuca liqueur ¼ cup sugar Procedure: With a sharp knife, remove the zest from the oranges and slice it into thin strips.  Remove the remaining pith, cutting deep enough into the fruit to remove the […]

Pannacotto con Salsa di Aranci Flan with Orange Sauce Serves 4 Though pannacotta and crème brulee are often confused, there is a big difference between them: pannacotta is a cooked custard (literally, cooked cream), while crème brulee is an egg custard that you dust with sugar and broil (literally, burned cream).  The crème brulee I […]

Filetto di san Pietro in Brodo di Lattuga e Finocchi John Dory in Lettuce and Fennel Broth Serves 4 I invented this dish in a moment when I was trying to eat well, and light. Ingredients: 3 quarts cold water 1 whole fennel bulb, sliced, fronds reserved 1 medium carrot, sliced 2 stalks celery, sliced […]

Penne con Favoli Penne with Crab Meat Serves 4 as an appetizer Ingredients: 3 quarts water 1 ½ teaspoons crushed red pepper flakes 1 ½ tablespoons salt, plus more to taste 1 ¼ cups crushed canned tomatoes ½ pound penne pasta 2 ½ cups cooked jumbo lump or backfin crab meat, picked ½ cup extra-virgin […]

Antipasta dal Mercato Roasted Market Vegetables (serves 4-6) 1 small eggplant, cut lengthwise into 1/4 inch slices 1 small zucchini, cut lengthwise into 1/4 inch slices 2 Plum tomatoes, quartered lengthwise 1/2 medium head fennel, cut lengthwise into 1/4-inch slices 1 medium carrot, cut diagonally into 1/4 inch slices 1/4 pound shiitake mushrooms, cleaned and […]