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| Ibu Poilâne likes to serve this soup piping hot with a dollop of ice-cold crème fraîche in the center for a dramatic contrast of temperatures. |
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| Lobsters are trapped right off the coast of Sant'Agata sui Due Golfi and brought fresh to Don Alfonso 1890. |
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| This liquified version of gazpacho is so intense that a small cup will suffice for each guest. |
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| Chef Creatini gathers fresh porcini mushrooms for this salad. |
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| While this dessert may not be something to attempt on a work night, it's eminently doable when broken down into components. |
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| The combination of balsamic, raspberry and red wine vinegars in the dressing adds a distinctive note to this otherwise simple vinaigrette. |
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| This thick and hearty rustic bean soup from Liguria is made with ancient ingredients that have only recently reappeared in Italian kitchens. |
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| Salad doesn't usually pair well with wine, but a light crisp white would be good with this recipe and with the crostini. |
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| Frédérick Hermé's chicken soup is thickened with fresh bread crumbs and enriched with cheese and egg yolks. |
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| Eggs, the symbol of renewal, make this salad especially appropriate for Easter. |
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A delicious accompaniment to any meal.
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