Sample recipes from Fantastico

Baby Beets with Flat-leaf Parsley and Mint Vinaigrette

Look for the biggest, greenest, freshest flat-leaf parsley leaves you can find, because the parsley stands in for other greens in this sa...

(1 Votes)

Hamachi Carpaccio with Piquillo peppers and Grilled lemon

Hamachi is my favorite fish to eat raw-buttery, rich, and sexy. Similar to bluefin tuna, hamachi is a migratory fish sometimes called amb...

(1 Votes)

Braised Fennel with Orange

This dish has been part of my repertoire for years—I introduced it at Trio, where I was the chef in the early 1990s. When I was growing u...

(1 Votes)

Farro with Vegetables

A grain-based antipasto makes all kinds of sense to me, and a little plate is a great way to introduce people to farro, which might be un...

(1 Votes)

Abruzzi Swordfish Roll–ups

Although I serve this as an antipasto—a small bite to tickle your palate—it reminds me of Christmas Eve when I was growing up. Like most ...

(1 Votes)

Creamy Soft Polenta with Meat Ragu

I serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the...

(1 Votes)

Fava and Yellow Beans with Radicchio, Goat Cheese and Anise Orange Vinaigrette

This salad speaks of summer and when I first thought of pairing the beans with the radicchio, I knew it would taste splendid with the ani...

(1 Votes)

Crusted Ahi Tuna with Pomegranate Vinaigrette

I remember spending a few days with my wife Eileen in Porto Fino in Italy, which is simply beautiful. One day, we went to a big seaside r...

(1 Votes)

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