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Cipolla Rossa al Forno, Balsamico e Nocciole (Italian Roasted Red Onion with Balsamic and Hazelnuts)
A refined 100% vegan Italian appetizer of caramelized red onion wedges with restrained balsamic reduction, toasted hazelnuts, mint, parsley, thyme, and lemon.
6 min read
Carciofo Arrosto, Crema di Cannellini e Limone (Italian Roasted Artichoke with Cannellini Bean and Lemon Cream)
A refined 100% vegan Italian appetizer built around properly cleaned and roasted artichokes, silky cannellini bean and lemon cream, capers, herbs, and toasted hazelnuts.
7 min read
Ravioli d’Anatra Confit con Burro Nocciola, Salvia e Nocciole Piemonte (Italian Duck Confit Ravioli with Brown Butter, Sage & Piedmont Hazelnuts)
Serves: 4 | Yield: Approximately 28 to 32 ravioli | Preparation: 1 hour 15 minutes | Cooking: 20 minutes | Difficulty: Advanced | Course: Primo Piatto Story of the Dish Duck confit translates beautifully into the language of Italian filled pasta. Slowly cooked duck becomes the foundation of a concentrated ravioli filling. Brown butter provides toasted, nutty aromas, fresh sage brings an herbaceous note, and roasted Piedmont hazelnuts add texture. The objective is richness wit
4 min read
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