A16

cassidain

Senior Insider
I've been cooking my way thru The City by the Bay's bellissimo A16 restaurant cookbook. Last night it was Carpaccio of baby Artichokes with lemon, olive oil, and shaved parmegiano, Crespelle stuffed with roasted Lamb shank and Ricotta, and Bitter Caramel Gelato with Croccante.
A white Patrimonio with the artichoke, a Chianti Classico (the red variety) with the crespelle, an eau de vie de cédrat later.
Magnifico !
 
I forgot gli aperitivi !
Campari Orange
1 oz Campari
2 oz fresh squeezed OJ
Orange slice with a couple of rocks in a tumbler
 
What's the sauce on the crespelles? My wife makes a ragu and the crespelles are stuffed with homemade ricotta altho the lamb sounds good too.
 
Deglaze the roasting pan with one cup water after pouring off fat.
In a sauce pan cook two smashed garlic cloves and 1/4 tsp pepper flakes in two Tbsp olive oil for a few minutes. Add 1/3 cup white wine. Reduce by 3/4. Add deglazing liquid and reduce by 3/4. Add one 28 oz can best Italian plum tomatoes including juice that you have crushed with your hand. Bring to boil. Sauce is ready to pour around crespelle when they come out of oven. Grated Pecorino and EVOO tofinish.
These quantities are for serving six.
 
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