We serve these with our caviar service at La Sirena, along with chive blossoms, whipped mascarpone, hard-cooked egg yolks and pickled ramps. If you’re not going all in, these bomboloni are also fantastic on their own and make great finger food for parties.
Peaches roll in late July, stealth in juicy promise. Italians eat them at harvest temperature, but I like mine cold from an ice bath. This mezcal cocktail combines the smoky Mexican spirit with cold peaches, mint, lime and tonic and will have you dreaming of the state fair…
Watch the creation of the heirloom caprese at Otto –sweet summer tomatoes, briny fresh mozzarella, five kinds of basil and a tomato water vinaigrette. This is summer in all its glory.
Scarpariello is “shoemaker” in Italian. Here, “shoemaker’s” chicken may refer to Neapolitan shoemakers making delicious food in the little time they had at the end of the day, but I am pretty sure it is not a traditional dish in Italia. It is probably more a “Little Italy” dish, born of southern Italian roots somewhere…
A decadent, flavor-packed dish of asparagus, eggs and summer truffles from Tarry Market’s Andy Nusser.
The first strawberries arrive and I go crazy and put them in everything including my wine, my drinks and even my risotto… for an aperitivo I love mojitos and this one is ginger strawberry. -mb