Ravioli Ripieni di Ricotta di Bufala con Capesante Scottate, Zafferano e Burro Nocciola Buffalo Ricotta Ravioli with Seared Scallops, Saffron and Brown Butter Buffalo Ricotta Ravioli with Seared Scallops, Saffron and Brown Butter Story of the Dish Ravioli Ripieni di Ricotta di Bufala con Capesante Scottate, Zafferano e Burro Nocciola Buffalo Ricotta Ravioli with Seared Scallops, Saffron and Brown Butter Serves: 4 Introduction This dish combines delicate handmade ravioli fill

Pasta with Sicilian Cauliflower Story of the Dish Region: Sicily Origin: Palermo Course: Primo Piatto Serves: 4 Pasta con i Broccoli Arriminati is one of the great traditional pasta dishes of Palermo. Despite its name, the classic Palermitan preparation is generally made with cauliflower, called broccolo in Sicilian culinary language. The word arriminati comes from the Sicilian arriminari, meaning to stir or mix. This describes the essential technique of the dish. The caulifl

Italian Saffron Risotto with Seared Foie Gras Story of the Dish Risotto allo Zafferano con Foie Gras Scottato (Italian Saffron Risotto with Seared Foie Gras) This dish is built around one of the strongest contrasts in fine cooking: the creamy, aromatic structure of saffron risotto against the intense richness of seared foie gras. The key is balance. The risotto must not become too buttery or too cheesy, because the foie gras already provides enormous richness. The saffron s