Handmade Ricotta Cavatelli right now @sauce_nyc.
Fresh pasta is a commitment like none other. A commitment to repetition, to uniformity, and constant motion. Kitchens are places to dance and dance quickly with fluidity and economy of all actions. Nothing that is not needed is ever repeated. These are the dances of the Cavatelli, each move choreographed as part of an incredibly graceful whole. Each piece part of one portion break danced and hustled till it is 1/40th of the dish under your very nose. Cavatelli Filetto @sauce_nyc, its not just a dish, its a pasta ballet.
#pastaballet #dancewithus #kitchensaredancefloors #economyofmotion #cavatelli #ricotta #pasta #handmadedaily #LES #NYC #instafood #foodporn #method #tradition #dedication (at Sauce Restaurant)
Scum rises to the top.
An important moment in cuisine. These are the impurities from the bones. This is right at the rolling boiling point when they form a thick foam. Seconds after this photo we skimmed the entire mess and under it is a clear stock 14 hours from greatness.#brodo #sauce #broth #soup #method #tradition #dedication #welcomehome #wehavealwaysdoneitlikethis #comeandgetit (at Sauce Restaurant)
The Panella family.
From left to right… My grandfather Carlo Panella, my Godmother and aunt Libera Panella, my grandmother Carmela Panella and the little girl on the chair is my mom Amalia Panella. My mom was a bit of a surprise for everyone and came 10 years after my aunt. The kitchen table where Carmela taught me many of the items some of you have been enjoying @frankrestaurant for the past 15 years is actually in Frank. It’s the white enamel table that is on the right side as soon as you walk in. The rigatoni Ragu with my grandmothers #gravy is Carmela’s recipe. She was from naples, some say the birthplace of ragu. My grandfather used to run card games from his basement and Carmela would cook for everyone, during those years she had a almost cult following in Corona Queens for her creations. @frankrestaurant is a tribute to many of them. #comeandgetit #wehavealwaysdoneitlikethis #tradition #dedication #craft #history #welcomehome #love #cards #ragu #naples (at Frank Restaurant)
Such a cute place. There is very colorful art from their kids all over the walls. #familyrun #welcomehome #igetchokedup #kindredspirits #love #dedication #cuisine #tradition #didisaylove? #diningroom #antica (at Antica Osteria Ai Ranari)
Piazza Erbe.
Headed there right now and then to lunch at Ai Ranari, which is supposed to be the best Osteria in town. Full report and pics on the way so #staytuned… #letsdothis
#dedication #tradition #craft #love #microregional #Mantovana #mantovasturn #osteria #Ranari #pranzo (at Mantova)
Gnocchi Pomodoro.
Yes the simplest things in life are always the best and here we see the commitment to that from an amazing restaurant that can put anything on its very limited menu, anything at all, and they choose to be classic and real. These gnocchi were better than mine. Ouch. #gnocchi #pomodoro #potatoes #tradition #skill #touch #ottimo #ouch #wow #potatodumplings #keepitsimplestupid (at Trattoria Al Pompiere)
Same ravioli as my previous post. Quick lesson for you guys on raviolis. Look at the filing here. Do you see how coarse the meat is? The best meat ravioli are made by hand because ravioli machines cannot handle a filling that is not very smooth and a smooth filling is so much mess interesting because it has no texture at all. These tortelli had a very coarse duck filling and that was a major reason they were so good.
#tidbits #method #dedication #craft #tradition #foodporn #instafood (at Trattoria Pane E Vino)
The LoGuidice family.
My paternal grandmothers side of the family. All Sicilians. My grandmothers mother was an incredible chef. She had a huge family to cook for, 10 siblings with their kids often numbered in the 20’s and up. I unfortunately never met her but the stories will never leave me and the recipes and specialties that my grandmother learned from her I was taught at a very young age and I still make today in my restaurants. #tradition #folklore #responsibility #family #welcomehome #lumasiemprefaitparej #wehavealwaysdoneitlikethis #soul #love #nonno #oldschool #sepia #print @frankrestaurant @lilfrankies @suppernyc @sauce_nyc
Verona on #CRACK.
This is what you find on every table and in every home in Verona. Polenta, Gorgonzola, Lardo, and Salame. Wicked good pappis. You come here you eat this you shut up you eat. Period. You weep after, I wipe your tears. #Verona #Crack #letsdothis #classic #tradition #welcomehome #Verona #wehavealwaysdoneitlikethis #perfection #poetry #leaveitalone #shutupandeat #foodporn #instafood (at Antica Osteria Le Piere)
The mother of all risottos.
The juxtaposition of aldente rice kernels with the wet warm fleshiness of fresh porcini mushrooms is a palate grand slam. Why? Whenever texture collides with flavor in such a perfect way you find yourself in a tornado of complexity. Silk and earth with a bite and a lingering forest floor finish. Your palate craves SNAP AND POP. There are three major things working in unison here. Green parsley, Silky porcinis, and al dente kernels. #porcini #risotto #mushrooms #rice #tradition #wetwarmflesh #foodporn #instafood #combinationalperfection #juxtaposition #love (at Bice)
Osso Buco Milanese.
The most classic of them all.
Impossibly poetic, I get a culinary erection every time I have it here. I was convinced the world was flat until I had it. Columbus himself must have had a hand in this. #ossobuco #saffron #risottoMilanese #poetry #local #milano #italy2013spring #culinaryerection #love #tradition #veal #bonemarrow. We serve this dish every Sunday @suppernyc so #comeandgetit (at Trattoria Milanese)
Spring bounty.
Artichokes and Porcinis.
Artichokes are steamed, then slowly cooked in olive oil garlic, parsley and breadcrumbs. Porcinis are dripping with their milk, whole butter and Thyme. Seriously, they are like silk in texture and forest floor in flavor. Stoopid good. Im sopping it all up with bread and washing it down with Syrah. None of this is fair to any of you. My guilt runs deep. #italianguilt #forestfloor #porcini #artichokes #italy2013spring #donthatemeforit #mushroommilk #stoopidgood #foodporn #instafood #milano #tradition (at Trattoria Milanese)
Veal Milanese.
What a classic lunch. I had this with a fresh arugula and cherry tomato salad and I’m completely smitten. Perfect milanese lunch with the raviolis and the Lugana wine. Wow. This meal right here is why I do what I do. This is where food is right now. We are back to basics executed perfectly and flawlessly and I couldn’t be happier. I’m going to have flying dreams tonight. I’m going to stretch out my hands and they will miraculously morph into the wings of a hang glider and I’m going to glide, glide over the Duomo and dive, dive into the main piazza and have a coffee and a grappa. #youtryit #idareyou #besimple #beclean #restraint #basics #execution #perfection #tradition #love #italy #milano (at Il Salumaio Di Montenapoleone)
Pane Pugliese.
On my first trip to Puglia in 1978 in my maternal grandfathers house at around 6am I hear what sounds like a kid screaming outside the apt building. PANE! PANE! I wake up run downstairs and I see a boy covered head to toe in flour in what appears to be a loincloth (its summer and already like 85 out) with a giant loaf of this bread on his shoulder, a hanging chain scale tied around his waist and a bread knife in a holster selling my aunt a hunk of this bread in the doorway. He showed up everyday after that except Sundays. I’m still in awe of him. #breadboy #puglia #panepugliese #sourdough #bread #oldschool #rodigarganico #nonno #1978 #italy #stories #wehavealwaysdoneitlikethis #tradition #love #craft @frankrestaurant @lilfrankies @suppernyc @sauce_nyc (at Frank Restaurant)
Spinach orecchiette with butter and Parmigiano-Reggiano at #ChezFrank.
You just add butter to the hot pasta and stir till all melted then cover in a great parmigiano.
This is how we Italians break our kids into pasta. It’s always the first way we prepare it for our kids and the memory never leaves you. I make it whenever I want that warm fuzzy feeling all over as if in the womb. This dish just screams out home and can’t be more Italian. Parmigiano and butter and if you are down crack some fresh black pepper really coarsely over it. Beforehand throw the whole black peppercorns into a skillet over high heat and “toast” them by tossing them in the pan until they start to smoke and you can smell the oils being released. You can use any small or long shape pasta for this dish. Sometimes I put parsley sometimes not and just about ANY herb can really shine in this. Just remember the water herbs (parsley, basil, mint, tarragon, chervil) do not need to be cooked and can go in scissored raw so just the carryover heat in the pasta releases their essence but if you are using oil herbs (rosemary, sage, oregano, thyme) you should heat them up lightly in your butter and then toss with the pasta. Perfect accompaniments for this are: Any breaded cutlet, any bitter greens salad or sautéed vegetable, a grilled steak, a pan-seared fish fillet. The list goes on and on. So so versatile. Drink Soave or Verdicchio with it. #letsdothis #welcomehome #family #tradition #burro #butter #pasta #pastawithbutter #parmigianoreggiano #simpleandperfect #orecchiette #warmandfuzzy #home #primi #memories #sensory #instafood #foodporn
