Recipes

Oxtail and Barley Soup   INGREDIENTS 3 pounds of oxtail 2 carrots, peeled and cut into pieces 1 large onions,

Eggnog liquor   Ingredients 3 1/2 cups whole milk 28 oz sugar 6 egg yolks 1 cup alcohol (brandy or

Spaghettini “crudaiola” Spaghettini “crudaiola” Ingredients Serves 4 400 gr of spaghettini 2 cups of firmly packed rocket (arugula) 2 cups

Whole Roasted Snapper on Piperade   Lemon, thyme and basil-stuffed snapper on a bed of 3-pepper pipérade roasted to perfection

Grilled Shrimp and Tomatoes with Cannellini Beans and Sage By Recipe developed for Sur La Table’s Cooking Classes Serves Makes

Branzino with Fennel and Lemon Serves Makes 4 servings Ingredients 2 whole branzini (about 1 pound each), scaled and gutted

Grilled Black Cod, Mushrooms, Italian Parsley and Spring Onion By Staub Ingredients Makes 4 servings Mushrooms: 16 ounces mixed mushrooms

Sweet Olivette di Sant’Agata Ingredients almond flour : 1 kg Sugar : 1 kg water : 250 ml vanilla extract

Chicken Risotto Stuffed Peppers INGREDIENTS 6 red bell peppers 1 bunch of long green onions, chopped 2 carrots, finely chopped

Fettuccine Alfredo with Spinach INGREDIENTS 1 pound of fettuccine or penne pasta 8oz of fresh baby spinach 2 cloves of