Chianti Il Ristorante’s Executive Chef Fabrizio Bazzani demonstrates how to make the classic and simple Capellini Salsa Aragosta. Angel hair with shrimp in a lobster grappa reduction, touch of cream Ingredients: Shallots Lobster Stock Tarragon Salt and Pepper Shrimp...
Chianti Il Ristorante’s Executive Chef Fabrizio Bazzani demonstrates how to make the classic and simple Capellini alla Checca Angel hair with garlic, roasted cherry tomatoes, basil and olive oil Cherry tomatoes Garlic Extra Virgin Olive Oil Basil Salt and Pepper Angel...
You’ve got dozens of dyed eggs left-over from Easter. Now what? Why not try your hand at Boca Bistro’s Deviled Eggs with the help of Chef Matt Richardson? Hard Boiled Eggs Garlic Aioli Guindilla Peppers Sriracha Shrimp Chorizo Parsley Paprika Boil eggs...
Chianti Il Ristorante’s Executive Chef Fabrizio Bazzani demonstrates how to make Zuppa Di Pesce – Assorted seafood in a delicately spiced tomato broth Clams Mussels Calamari Shrimp Crushed tomatoes Red Pepper Salt Parsley Extra Virgin Olive Oil Garlic...
Executive Chef Fabrizio Bazzani demonstrates one of Chianti Ristorante’s most popular dishes – Mezzanine Alla Vodka Penne with fresh tarragon and prosciutto in a vodka pink sauce...
