Recipes

Cook the pasta in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water.

Meanwhile, chop the bacon into strips or squares, depending on your preference. Heat a nonstick pan over medium heat and cook the bacon until golden and crispy, stirring frequently. When the bacon is ready, turn off the heat and cover the pan to keep warm.

Pour the egg yolks, eggs and Pecorino into a bowl. Add plenty of freshly ground black pepper plus one spoonful of pasta water and whisk to combine. The mixture should have a bright yellow color.

When the pasta is ready, use tongs or a slotted spoon (depending on the pasta shape) to transfer the pasta directly to the pan with the bacon. Add 2-3 spoons full of pasta water. Turn on the heat and set it to low. Quickly stir the pasta and bacon together.

Turn off the heat and move the pan away from the stove. Pour the egg and cheese mixture into the pan and stir well until a silky consistency is reached. Adjust the consistency as needed with a spoonful or two of hot pasta water. Drizzle with extra virgin olive oil.

Top with more Pecorino and freshly ground black pepper. Serve immediately.

Start by melting the butter then let it cool. Meanwhile, place the flour, sugar, eggs, pinch of salt, and orange zest in a mixing bowl. Add the melted butter once cooled followed by the limoncello or white wine.

Mix the dough with a large spoon to combine the ingredients then knead by hand until you can form it into a dense ball. Cover with a kitchen towel and let the dough rest for at least 30 minutes at room temperature. Meanwhile, line a baking sheet with parchment paper.

When the dough is ready, cut the dough vertically into 6-7 even slices with a dough scraper or knife.

Roll out each slice into a long tube approximately 1 cm thick. Next, cut each tube into small round pieces about 1 cm wide. Place on the baking sheet lined with parchment paper (make sure the dough is evenly spread out otherwise the pieces will stick together).

In a large Dutch oven, slowly heat the peanut oil to approximately 350 degrees (use a deep fry thermometer). When the oil is ready, lower the dough balls into the oil with a wire skimmer. To ensure the temperature does not fluctuate too much, only cook about 2 handfuls of dough at a time. Stir the oil with the skimmer to ensure even cooking. Fry for about 2 to 3 minutes then remove the dough balls with the skimmer, strain, and place on a baking sheet lined with paper towels to absorb excess oil.

While the struffoli are cooling, pour the honey into a deep pan and melt over low heat. After about 1 to 2 minutes, add the struffoli and stir to combine. Turn off the heat and let the mixture cool a bit before adding the nonpareils sprinkles. Stir to combine.

Place a glass jar in the center of a round serving platter (this will help shape the struffoli into a ring). Arrange the struffoli around the glass jar. When the honey has solidified, remove the glass jar and enjoy!

In a wine glass, gently muddle the mint leaves, elderflower syrup and soda water to release the flavor of the mint.

Add the Prosecco and ice then garnish with the lime slice and mint, if desired.

Take a highball glass and add ice until ¾ full.

Pour in the Campari and red vermouth followed by the splash of soda water.

Garnish the glass with the orange slice and add the lemon twist.

Start by chilling a champagne flute.

To make the peach purée, cut the peach into slices, removing the pit, but leaving the peel.

Blend the peach slices and strain.

Refrigerate for up to one hour (fresh purée is best for this cocktail).

When you are ready to make the drink, pour the peach purée into the flute followed by the Prosecco.

Carefully stir until combined.

Heat a large pot of water and add the coarse sea salt when it begins to boil.

Meanwhile, cut your cherry tomatoes in half (or roughly chop your large tomatoes). If you do not have bocconcini size mozzarella, cut mozzarella into cubes. Roughly chop the basil. Place the tomatoes, mozzarella, and basil together in a bowl.

Add salt, black pepper, and extra virgin olive oil to the bowl. Mix well to coat all of the ingredients then taste and adjust the seasoning if necessary. Let this sit while you cook the pasta.

 When the water is boiling, add the pasta and cook until al dente. Drain the pasta.

Rinse the pasta under cold water to stop the cooking process. Strain the pasta then add it to the bowl with the tomatoes and mozzarella. Carefully stir everything together and let it reach room temperature prior to serving or place it in the refrigerator and serve cold.

Cook the pasta in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water.

Place the basil, pine nuts, garlic, salt, and cheeses in a food processor. Pulse in intervals for about 1-2 minutes, pausing and scraping down the sides as needed.

While pulsing, add the extra virgin olive oil and continue to pulse until smooth.

When the pasta is ready, drain it and mix in the pesto, adding a bit of pasta water to adjust the consistency of the sauce.

Begin by placing the garlic cloves and pinch of salt in the mortar. Grind to a smooth paste. Add the pine nuts and continue to grind until the consistency is uniform.

Add the basil leaves (working in batches if necessary) and gently push the pestle on the basil leaves in a twisting motion to release the flavor.

Once the basil has broken down, add the cheeses and stir until incorporated. Drizzle in the extra virgin olive oil and finish off with the pestle until the sauce is consistent throughout.

Cook the spaghetti in a large pot of salted boiling water until al dente.

Peel the garlic cloves, cut them in half, and thinly slice. Finely chop the fresh red chili peppers (removing the seeds if less spice is desired). For a more subtle garlic flavor, leave the cloves intact, proceed with step 3, and then remove the cloves before adding the pasta.

Heat the extra virgin olive oil in a large pan over medium heat. Reduce the heat to low and add the garlic and red chili peppers. Carefully sauté for a few minutes until golden and fragrant. To ensure even cooking, tilt the pan so that the olive oil, garlic, and chili peppers are all in the same portion of the pan.

When the pasta is ready, reserve some of the pasta water then drain. Add the pasta to the pan with the garlic and peppers together with 1-2 ladles of pasta water (this helps the other ingredients bind to the pasta). Mix over low heat until the flavors come together, then serve immediately. Top with fresh parsley if desired.

Place ice in an old fashioned glass until it is about ¾ full.

Add the gin, vermouth, and Campari.

Carefully stir to combine and garnish with an orange slice.