Pollo alla Diavola Grilled Chicken, Devil’s Style Serves 4 This recipe comes out best if the chicken is grilled over coals or in a wood-burning oven, otherwise, what kind of devil is at work? At Vipore, we’d split the chicken open, weight it down with a brick, and cook it over a hot fire. On […]

Coniglio Fritto Nostrano Fried Rabbit, Our Way Serves 4 At Vipore, we almost always serve rabbit on a big platter. It becomes a festive communal dish, and more fun to eat. Ingredients: 1 (3-4 pound) rabbit, cut into serving pieces Salt and fresh ground black pepper, to taste Juice of 1-2 lemons, plus 1 lemon, […]

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 […]

Tagliata di Manzo alle Erbe Aromatiche Rib-eye Steak with Aromatic Herbs Serves 2 Ingredients: Salt and fresh ground black pepper, to taste 2 (18-20 ounce) shell, rib-eye, T-bone, New York, or strip loin steak with bone 3 tablespoons Arometo sauce (see page 15) 5 tablespoons homemade beef or vegetable broth Procedure: 1. Preheat the broiler. […]

Controfiletto alle Nocciole di Claudia Claudia’s Rib-eye Steak with Hazelnuts Serves 4 Tonino suggests pureeing this sauce before serving it; I like it better chunky. Ingredients: ½ cup finely chopped onion 2 tablespoons toasted, finely chopped hazelnuts 2 tablespoons extra-virgin olive oil ½ cup homemade beef broth 1 tablespoon chopped fresh Italian parsley Salt and […]