So nice to be back stateside, and back in the kitchen.
Rome is always fantastic, and I miss it already, but I’m always excited to take everything I’ve absorbed
and translate it to my cooking back home.
Today, we’ve got a little combo I had while I was there,
Percatelli, with artichokes and clams.
And Casarecce, with braised beef, red wine, black pepper and tart Italian cherries.
Fusilli, with brown butter and sage cream