Spaghetti alla Puttanesca

Matt had the privilege to meet Frank Pellegrino and get a signed copy of his restaurant's cookbook while dining at Rao's in Las Vegas.   ingredients 1/3-1/2 cup fine-quality olive oil 1 cup finely diced onion 3 garlic cloves, peeled and minced 6 anchovy fillets, chopped 1/4 cup dry white wine 4 cups hand-crushed, canned,... Continue Reading →

Roman-Style Chicken

The flavors of the sauce were amazing. We opted for boneless chicken breasts instead of bone-in. We also might try adding a bit of tomato paste to thicken the sauce slightly.   ingredients 2+ lbs. boneless, skinless chicken breasts 1/2 tsp salt, plus 1 tsp 1/2 tsp freshly ground black pepper, plus 1 tsp 1/4... Continue Reading →

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