Story of the Dish A savory Sicilian-inspired cannolo with a crisp Parmigiano shell, Mortadella Bologna mousse, pistachios and aged balsamic. Ingredients 8 oz Parmigiano Reggiano; 7 oz Mortadella Bologna IGP; 4 oz mascarpone; 2 tbsp heavy cream; white pepper; nutmeg; Sicilian pistachios; aged balsamic; microgreens. Preparation Bake thin Parmigiano circles at 375°F for 5–7 minutes and shape around cannoli molds while warm. Blend mortadella, mascarpone and cream until airy. Chil

Story of the Dish Creamy burrata balances Cantabrian anchovies and bottarga while candied lemon adds fragrance, sweetness and acidity. Ingredients 1 lb burrata; heavy cream; olive oil; 8 Cantabrian anchovies; lemon; sugar; 1 oz bottarga di muggine; micro basil; fennel fronds. Preparation Blanch lemon julienne twice, then simmer in syrup until translucent. Blend drained burrata briefly with cream and olive oil. Place on tasting spoons, fold one anchovy over each, add candied l

Uova in Camicia con Asparagi e Parmigiano (Italian Poached Eggs with Asparagus and Parmigiano Reggiano) Story of the Dish A spring plate of crisp-tender asparagus, poached egg, silky Parmigiano fondue and a delicate Parmigiano crisp. Servings & Timing Serves 4. About 30 minutes. Ingredients 4 fresh eggs; 2 tbsp white wine vinegar. 1½ lb green asparagus; 2 tbsp EVOO; 1 tbsp butter. Fondue: ¾ cup heavy cream, 3 oz Parmigiano, 1 tbsp butter. Crisps: ½ cup grated Parmigiano. Fini