Recipes

Tuscan Lamb

We're renovating, exploring style and design with a dash of cocktail making and cooking thrown in. 

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Our crazy and amazing adventure of Italy through Eataly has been really eye opening. The food and culture is very diverse from the top to bottom of the county. This really doesn't come as much of a surprise, but when people say, "I'm going to Italy for vacation" they tend to generalize the entire country.

My favorite season is winter and all the hearty food that comes with it. From what I have gathered so far, Tuscany sounds like home. I'm not saying I want to eat heavy all the time, but I really appreciate the complexities of flavors that come naturally from this style of food.

Since this is the summer on the coast of 31st street in NYC, I decided to meet in the middle and prepare roasted rack of lamb with fennel in a cream and parmesan sauce. Ok, almost in the middle. I only needed a few simple ingredients for the lamb, because I find it flavorful to begin with, and cream and cheese with the fennel, because I just couldn't resist. Everything roasted together in the oven to complete perfection. Easy: the Italian way!

Do you have a favorite region of Italy you like to cook from? And where do you think we should explore next.

Ciao!

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