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To prepare the Ragù Di Carne: Heat the olive oil in a large saucepan set on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrot, onion, garlic, bay leaf and basil, and cook for 2 minutes,

Make the Peperonata (see related recipes) the day before. Mix the marinade ingredients in a food processor and process to a cream-like consistency. Mix the shrimp with the marinade and let rest in the refrigerator, covered, for 30 to 45 minutes. Grill

Mix all the dry spices together. In a bowl, whisk together the eggs and the cream. Sprinkle the spice mixture on each side of the tomatoes and let them rest for about 15 minutes; pat them dry before you proceed. Dip each of

Mix the shallots and the vinegar in a bowl and marinate at room temperature for about 30 minutes to 1 hour. Using a slotted spoon, take the shallots out and reserve them for later. Add the onion powder, garlic powder, paprika and