Recipes

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Braised Cavolo Nero (Tuscan Black/Lacinato Kale)

The organic Tuscan kale we get from California is especially delicious and chewy. The texture is so sturdy and the flavor so meaty, that the growers refer to this kale as "succulent". You'll need to parboil the leaves and stem first before you begin braising or sautéing. A heaping bowl of sautéed Tuscan kale served with good crusty bread and a few slices of our rustic Pecorino Toscano is a satisfying weeknight supper. Treat yourself to a glass of Vernaccia di San Gimignano or a light, refreshing Galestro. Their dry, flowery flavors and good body complement the bitter greens. read more...

Braised Pearl Onions

Small onions, cooked until burnished or meltingly soft, are the perfect accompaniment to a handsome roast of beef, veal, turkey or pork. They are full of flavor, not too filling, and look beautiful on the plate. read more...

Brioche di Patate

Here is another potato creation from my kitchen. I wanted a potato "form" to accompany roasted meats that could soak up juices. This is my simple, plain "brioche" of potato. You simply mix all ingredients, shape the paste into popover-like domes and bake. The mix is surprisingly easy to work with and pulls into shape quite nicely. The light, plain "brioche" are perfect for sopping up flavorful juices and can also be stuffed with peas or chopped salami if you want something more substantial. read more...