Story of the Dish A crisp buttery tartlet with chilled stracciatella, slow-roasted tomatoes and Cantabrian anchovy, finished with basil oil and lemon. Ingredients 8 mini pâte brisée shells; cherry tomatoes; olive oil; garlic; thyme; 10 oz stracciatella; 8 Cantabrian anchovies; basil; lemon zest; micro basil. Preparation Roast tomatoes at 250°F with olive oil, garlic and thyme for about 90 minutes. Warm tart shells briefly, fill with stracciatella, add tomatoes and anchovy, th

Orata al Vermentino con Olive Taggiasche e Pomodorini Confit (Italian Mediterranean Sea Bream with Vermentino, Olives and Confit Tomatoes) Una preparazione elegante ma profondamente mediterranea. L'orata viene arrostita mantenendo la pelle croccante e la carne succosa, accompagnata da una salsa al Vermentino ridotta lentamente, pomodorini confit dolci e concentrati e olive taggiasche. Serves: 4 Preparation: 35 minutes Cooking: 45 minutes Story of the Dish L'orata è uno dei pe

Paccheri con Astice, Pomodorini Confit, Bisque e Basilico Story of the Dish Few seafood dishes capture the elegance of Italian coastal cuisine quite like lobster with fresh pasta. Along the coasts of Sardinia, Liguria, Tuscany, and Southern Italy, lobster has long been reserved for celebrations, family gatherings, and special occasions. Traditionally, nothing is wasted: the shells become a rich bisque, while the sweet meat is cooked gently to preserve its delicate texture. Th