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Cappone Farcito al Forno

Friday, October 30th, 2009

Cappone Farcito al Forno (Stuffed Roast Capon) Andrea Apuzzo Andrea’s Metairie LA Andrea Apuzzo’s Stuffed Capon is authentically Italian — just like Andrea (that’s pronounced An-DRAY-ah) himself. He serves it with his tortellini; recipes for the capon, stuffing, sauce, tortellini, and tortellini stuffing follow. This dish can turn any day into a holiday. Serves 8 [...]

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Tags: Celery Stalks, Chicken Livers, Clove Garlic, Dry Vermouth, Dry White Wine, Freshly Ground Black Pepper, Garlic Clove, Grated Parmesan, Ground Nutmeg, Ground Veal, Italian Parsley, Italian Sausage, Olive Oil Sauce, Roast Capon, Rosemary Sprig, Tablespoon Flour, Tablespoon Olive Oil, Tablespoon Tomato Paste, Tablespoon Water, Tortellini Recipes
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Nage of Dover Sole Riveria

Friday, June 19th, 2009

Nage of Dover Sole Riveria Jean Banchet Riveria Restaurant Atlanta, Georgia A nage is a dish that begins with cooking shellfish or fish in stock, then serving it with the same stock: it is ‚“swimming,‚” the origin of the name. Jean Banchet simmers delicate sole in mussel stock with fennel julienne. The sole comes to [...]

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Tags: Banchet, Chopped Parsley, Creamy Sauce, Cup Fish Stock, Cup Olive Oil, Dry Vermouth, Dry White Wine, Fennel, Fennel Bulbs, Heavy Cream, Linguini Pasta, Medium Saucepan, Medium Tomatoes, Mushroom Caps, Mussels, Origin Of The Name, Paper Towels, Riveria Restaurant, Salt And Pepper, Teaspoon Saffron
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Cappone Farcito al Forno

Nage of Dover Sole Riveria

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