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Antipasti

Enjoy our recipe for arancini di riso alla Bolognese.

Arancini di riso alla Bolognese

Enjoy our recipe for arancini di riso alla Bolognese. This idyllic street food is one of Italy’s most beloved antipasti. Our arancini, made with creamy saffron risotto, coated with homemade artisanal breadcrumbs, and filled with slow-simmered Ragù Bolognese, Scamorza Affumicata, fresh basil, and garden peas, are arguably the perfect single bite.

24 2 hr 30 min 11

Primi Piatti

Enjoy our recipe for bucatini alla cacio e pepe

Bucatini alla cacio e pepe

Enjoy our recipe for bucatini alla cacio e pepe. Literally “cheese and pepper”, this is the epitome of satisfying comfort food born of a few modest ingredients. Adding Caciocavallo, Parmigiano-Reggiano, and Grana Padano to the traditional Pecorino elevates this classic Laziali peasant food to next-level Mac and Cheese.

2 15 MIN 1
Enjoy our recipe for pappardelle al ragù di cinghiale

Pappardelle al ragù di cinghiale

Enjoy our recipe for pappardelle al ragù di cinghiale. Wild boar ragù is such a classic in Tuscany, there are ten annual festivals celebrating it. This recipe employs a perfect specimen of boar, fresh pappardelle all’uovo, an unparalleled tomato concentrate, fresh herbs and juniper berries, and a 97-point Super Tuscan. Buon appetito.

2 3 HR 30 MIN + OVERNIGHT MARINATING 9

Risotto ai funghi misti arrostiti

Enjoy our recipe for risotto ai funghi misti arrostiti. This method employs a pan roast to caramelize the cremini while oven roasting the porcini and other exotic varieties. A flavorful mushroom broth enhances the earthiness while aromatic vermouth, nutty Parmigiano, and fresh thyme complete this magnificent risotto.

4 45 MIN 0

Secondi Piatti

Enjoy our recipe for coniglio alla cacciatora.

Coniglio alla cacciatora

Enjoy our recipe for coniglio alla cacciatora. Literally “rabbit in the style of the hunter’s wife,” succulent rabbit is browned then braised in a bath of herbaceous vermouth with soffritto, earthy mushrooms, spicy chilies, olives, and capers. A classic secondi piatti and the perfect meal after a long day on the hunt.

4 1 HR 30 MIN 1
Enjoy our recipe for Costolette d'agnello alla Marocchina.

Costolette d’agnello alla Marocchina

Enjoy our recipe for Costolette d’agnello alla Marocchina. Exotic flavors reminiscent of a Marrakech street market perfectly complement our grilled pistachio-crusted lamb chops. Accompanied by an arugula, farro, and pomegranate salad, a rosemary-infused cannellini bean hummus, and a fig balsamic reduction, this Italian-Moroccan fusion truly is “ras el hanout.”

2 1 HR 45 MIN 1
Enjoy our recipe for capesante scottate alla Caprese

Capesante scottate alla Caprese

Enjoy our recipe for capesante scottate alla Caprese. A playful homage to the popular salad, perfectly-seared U8 diver scallops are accompanied by roasted cherry tomatoes, freshly-torn basil, Amalfi lemon, olives, caperberries, and a hint of Calabrian chilies for a dish as bright as a summer afternoon on the island of Capri.

4 45 MIN 1

Pizze, Panini e Piadini

Enjoy our recipe for Cubano Italiano.

Cubano Italiano

Enjoy our recipe for Cubano Italiano. Crispy-skinned porchetta, Prosciutto di Parma, soppressata piccante, Fontina Val d’Aosta, stone-ground “mojo” citronette, and hot cherry pepper relish pressed on fresh Pan Cubano. A spicy, playful Italian twist on the popular Cuban sandwich.

4 15 MIN 5

Contorni

Enjoy our recipe for cavoletti di Bruxelles arrostiti

Cavoletti di Bruxelles arrostiti

Enjoy our recipe for cavoletti di Bruxelles arrostiti. Anyone who claims they do not like Brussels sprouts has never eaten them caramelized in bacon fat. Tossed with crispy pancetta, roasted shallots, and lemon zest, garnished with shaved Parmigiano-Reggiano and a drizzle of aged balsamic, this is the perfect side dish.

4 60 MIN 2

Insalate e Zuppe

Enjoy our recipe for zuppa di cipolle gratinata al forno (Italian onion soup)

Zuppa di cipolle gratinata al forno

Enjoy our recipe for zuppa di cipolle gratinata al forno. Onion soups have been popular since Roman times. Our version with Cipollini and Tropea onion, leek, shallot, sweet Marsala, and Italian brandy, served with roasted garlic bruschetta and gratinéed Fontina Val d’Aosta will sway your loyalty from the familiar French version.

4 2 hr 15 min 3
La Cucina di Capuano
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