Il Buco

Contents

Foreword by Alice Waters

A Reader’s Guide

Croquetas de Bacalao

Fried Anchovies

Carciofi Fritti

Fried Zucchini Blossoms

Sardinas a la Plancha

Gambas a la Sal

Pulpo a la Gallega

Sizzling Baby Eels

III ANTIPASTI DI TERRA

Housemade Ricotta & Sugar Snaps

Radishes in Bagna Cauda

Beef Tartare with Sunchokes

Farm Egg with Black Truffles

Huevos a lo Pobre

Fried Rabbit with Rosemary

Botifarra with Peaches

Lamb Ribs with Romesco

Roasted Quail with Za’atar

Black Rice with Sausage & Shrimp

V ANTIPASTI DI MARE

Octopus Carpaccio

Razor Clam Ceviche

Mackerel Crudo with Plums

Bottarga with Shaved Celery

Grilled Calamari

Seared Tuna with Fennel Pollen

Grilled Octopus with Chickpeas

VII PANE, PIZZE, E CROSTINI

Sourdough Starter

Filone & Buckwheat Rye

Basic Pizza Dough

Broccolini Pizza

Breakfast Pizza

Anchovy & Butter Crostini

Spicy Calamari Crostini

Chanterelle & Ricotta Crostini

IX ZUPPE E INSALATE

Gazpacho a la Andaluz

Pappa al Pomodoro

Umbrian Chickpea Soup

Fava Beans, Pecorino & Mint

Puntarelle Salad

XI PRIMI PIATTI

Egg Pasta Dough

Ravioli di Ricotta

Bucatini Cacio e Pepe

Pappardelle con Porcini

Pasta con le Vongole

Pasta con le Sarde

Spaghetti alla Bottarga

Pan Roasted Gnocchi

Squid Ink Risotto

Torchio with Broccolini

Paccheri with Lamb Sugo

XIII SECONDI PIATTI

Branzino al Sale

Fish in Acquapazza

Wild Alaskan Salmon on Cedar

Bacalao Pil Pil

Porchetta alla Romana

Roasted Chicken

Peppercorn-Crusted Ribeye

Short Rib with Horseradish

Roasted Baby Carrots with Cumin

Brussels Sprouts with Guanciale

Turnips with Their Greens

Broccolini with Anchovy & Garlic

Panna Cotta with Aged Balsamic

Ricotta Fritters

Lemon Curd with Fresh Berries

Fresh Fruit Crostata

Flourless Chocolate Cake

Chocolate Budino

Blood Orange Sorbetto

Salted Caramel Gelato

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