MILANO-MADE

Ossobuco alla Milanese (Instant Pot!)

Ossobuco alla Milanese (Instant Pot!)

If you've ever had Ossobuco alla Milanese you probably thought it was a super labor-intensive dish and you would be right. How else would you get so many flavors and have the meat fall right off the bone? Que - the instant pot! In just 35 minutes of high pressure cooking you get the same result as slow-cooking it in the oven for hours on end to get that incredible flavor and tenderness. The veal shank will literally melt in your mouth and the best part? The marrow. Spread tha

Pan Seared Scallops with Corn and Crab Salad

Pan Seared Scallops with Corn and Crab Salad

We may be still in the dead of Winter here in Boston but that doesn't mean I don't have Summer dishes on my mind. I can't wait for summertime produce and light dishes that leave you comfortably full and satisfied. Growing up around farmstands, there was always and abundance of sweet corn around every corner. This dish is inspired by Hamptons produce and the beautiful scallops you can find at most fish markets. These flavor profiles pair really well - tangy, sweet, salty and b

Linguine alle Vongole

Linguine alle Vongole

There's two ways of preparing the classic pasta alle vongole dish: in bianco or in rosso. The 'white' version is typically more common in Northern Italy with plenty of oil, garlic, parsley and occasionally white wine. In Southern regions you'll often see this dish served with tomatoes and basil - both are delicious but I tend to favor the former. In both versions the briny juices from the clams help flavor this brothy sauce and like all ingredients, the fresher the clams, the

Summer Risotto

Summer Risotto

Risotto is one of those dishes that can be often overlooked as a side dish but really deserves to stand alone as a main. Originally from Northern Italy, it's creamy texture comes from simmering Arborio rice in some sort of broth while continuously stirring. Although my go-to risotto is usually Risotto allo Zafferano, I decided to lighten it up and add lots of veggies and freshness to it to complement our changing seasons! The mint, lemon and fennel are the key subtle ingredie

Pasta e Fagioli

Pesto alla Genovese

Risotto Alla Milanese

Risotto Alla Milanese

Risotto Alla Milanese is probably one of the most classic Milanese dishes and is also known as Risotto Allo Zafferano. This dish stands on its own as an entree but is also often served as a side with Ossobuco Alla Milanese and other dishes. The beautiful yellow color comes from the spice Saffron, which adds an incredible richness and earthy flavor. It only takes a few ingredients and lots of stirring! The trick is to use plenty of liquid so that the consistency is creamy and

Braised Short Ribs (in a CROCK POT!)

Whole Roasted Red Snapper

Herb Crusted Rack of Lamb with Pea Puree

Herb Crusted Rack of Lamb with Pea Puree

Don't be intimidated by a rack of lamb. It is surprisingly easy, and the lamb will be delicate and delicious. What was the special occasion you may ask? My parents were in town! Usually we would walk up and down Newbury street, do some shopping and get brunch at Sonsie. The torrential downpour put a little damper on the weekend though, so instead, we decided to stay in my apartment and cook! It was a great, lazy weekend. Full of good meals and cozy conversations. This is a c

Italian Meatballs

Italian Meatballs

I love making big batches of meatballs on Sunday's because they make the house smell so good! If you have lots of leftovers and don't want to eat them every night of the week, just freeze them and whip them out on a night you don't feel like cooking. These meatballs are SO tender and perfect over spaghetti or you want to make subs. The secret to really tender and juicy meatballs is using bread instead of bread crumbs. Most Italians will soak the bread in milk and then ring it

Vichyssoise (Potato Leek Soup)

Vichyssoise (Potato Leek Soup)

Vichyssoise (Potato Leek Soup) There's nothing i love more than soup on a chilly day and it was only 50 degrees when I woke up this morning! If living in Boston has taught me one thing, it's that there are A LOT of chilly days! This is a very easy recipe and one that Julia Child is famous for (with good reason). I tweaked mine a little bit and topped it with croutons to add a good crunch. If you're feeling fancy or are trying to impress guests, top it with a fried oyster - so

Spaghetti with Tomato and Walnut Pesto

Spaghetti with Tomato and Walnut Pesto

This is a nutty, cheesy and tomato-y delicious pasta that puts a spin on 'pesto'... and let me tell you, it's delicious! This recipe is by Andy Baraghani and straight from Bon Appetite with a just a few minor tweaks! INGREDIENTS: 1/2 cup walnuts 1 pint cherry tomatoes 1/3 cup olive oil 3 anchovies 2 garlic cloves 1 teaspoon lemon zest 1/4 teaspoon red pepper flakes 1/2 cup parmesan 12 ounces of spaghetti 1/2 cup fresh basil Preheat oven to 350. Toast walnuts on a baking sheet

Eggplant Parmigiana

Eggplant Parmigiana

Eggplant parmigiana is a classic Italian comfort food dish that never disappoints. Make it on meatless Monday, or any other night with a side of crunchy bread or pasta and it will never disappoint! I decided to sauté the eggplant in this recipe to make it a little healthier but feel free to bake or fry it as well, whatever you are in the mood for! INGREDIENTS: 2 eggplants (try to buy the skinny ones they have less seeds in them) ¼ cup of olive oil 3 cups homemade tomato sauce

Mushroom Ragu

Mushroom Ragu

This is a really great pasta sauce if you are pressed for time. By the time it takes for your pot of water to boil and the pasta to cook, you can throw together this mushroom ragu. It's very savory and a great meatless dish with simple ingredients. INGREDIENTS: tagliatelle pasta 2 tablespoons olive oil 1/2 teaspoon truffle salt (or sub 1 tablespoon truffle oil for olive oil) 1 pound of mixed mushrooms 1/2 an onion (grated) 3 garlic cloves 2 tablespoons tomato paste 1/4 cup of

Ragu Bolognese

Ragu Bolognese

This was a standard Sunday night dinner for me growing up in my house. My dad would start cooking it after lunch and we would salivate all afternoon from the incredible aroma. I change up the recipe probably ever time I cook it but I think this is a good 'lighter' version of it. You could also make it with red wine and chopped mushrooms for an even more savory sauce. INGREDIENTS: 3 tablespoons olive oil 2 tablespoons butter 1 large onion 2 ribs of celery 3 carrots 4 garlic cl

Saltimbocca alla Romana

Saltimbocca alla Romana

SALTIMBOCCA ALLA ROMANA This is a classic Italian dish that the Romans do best. It's usually made with veal but since it's hard to find in most stores i used chicken breast. Sage is one of my favorite herbs and pairs perfectly with the saltiness of the prosciutto. Only 7 ingredients, this dish packs a powerful flavor punch and is great served with roast potatoes or a mixed greens salad! INGREDIENTS: 6 thinly sliced chicken breasts 12 sage leaves 2 tablespoons of butter 2 tabl

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