the art of eating in italy in the summertime
marinated sliced eggplant with thyme
green olive, fennel & parsley salad
hard-boiled eggs & tomatoes bathed in a lemony dressing
salsa verde spooned on hard-boiled eggs
salsa verde with ground almonds
poached vegetables with savory zabaione
pasta with olives, capers & lemon
hot spaghetti tossed with raw tomato sauce
pasta with radicchio & pancetta
spaghetti with cherry tomatoes
mezzi rigatoni with tomatoes, lots of herbs, hot oil & mozzarella
pasta salad with shrimp & peas
pasta salad with broccoli rabe & salami
grilled red snapper wrapped in fig leaves
cold poached sea bass & lemon-anchovy maionese
tuna crudo with purlsane & arugula
grilled swordfish with tarragon sauce
mixed seafood grill with salmoriglio
salmon carpaccio alla harry’s bar
chicken wrapped in prosciutto with anchovy butter
fried rabbit & fritto misto of herbs
a pile of grilled lamb chops scottadito
a coil of italian sausage & broccoli rabe
braised pork with romano & string beans
pork chops & marinated roasted peppers
avocados with lemon-supreme vinaigrette
cauliflower salad with green olives, radishes & parsley
string bean salad with hazelnuts & cream
peppers roasted with anchovies & butter
zucchini with spicy anchovy butter
tomatoes stuffed with tuna salad
potatoes with anchovies & red pepper flakes
eggplant with smoky tomato & harissa sauce
green pea & prosciutto fritatta
white beans with spicy black olive vinaigrette
prosciutto, lemon & olive pizza
escarole, fontina & black olive pizza
wine-poached apricots with ricotta
raspberry tart with mascarpone cream
