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Da Silvano Cookbook: Simple Secrets from New York's Favorite Italian Restaurant

Sample recipes from Da Silvano Cookbook: Simple Secrets from New York's Favorite Italian Restaurant

Fava Beans and Pecorino Toscano

In Tuscany, fava beans and Pecorino Toscano cheese are a classic springtime combination because that’s when the beans come into season. T...

(1 Votes)

Gnocchi with Lobster

This recipe illustrates how simple cooking can be when you bring together a few ingredients that were meant for each other. Be careful no...

(1 Votes)

Potato Gnocchi

When you buy gnocchi in stores, it’s often so heavy that it makes you uncomfortably full. But properly made gnocchi are light and fluffy....

(1 Votes)

Tuna Tartar

Living in New York City, I’ve come to appreciate a lot of food that I never experienced in Italy. One of my favorites is sushi. This reci...

(1 Votes)

Pepper Tuna

When I worked in Paris years ago, one of my favorite dishes to eat was steak au poivre—steak coated in coarsely ground pepper before it’s...

(1 Votes)

Sautéed Broccoli di Rapa

Broccoli di rapa is a versatile Italian vegetable that goes very well with many poultry and meat dishes. The stems and leaves are edible,...

(1 Votes)

Leghorn-Style Cod

This recipe is based on my very fond memories of seafood in Livorno (Leghorn in English). A lot of people make the dish with olives, but ...

(1 Votes)

Swiss Chard

Swiss chard is less common than spinach, but it’s often a better choice. It’s a more sturdy green that pairs just as well with fish, poul...

(1 Votes)

Crème Brulée

At Da Silvano, we brand the restaurant’s initials into the top of each crème. Obviously, you can’t do this at home, but you should not sk...

(1 Votes)

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