Name: Havens Roccolini Nero Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 grams Roccolini (Broccolini); 3 tablespoons Olive oil; 3 cloves Garlic, minced; 1 teaspoon Red chili flakes; 1 teaspoon Salt; 1 teaspoon Black pepper, freshly ground; 2 tablespoons Lemon juice; 50 grams Parmesan cheese, grated

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Indulge in the Roccolini Nero, a decadent dish that blends rich flavors and exquisite textures. This culinary masterpiece features tender, slow-cooked meat infused with aromatic herbs, served over a bed of creamy polenta and garnished with a drizzle of balsamic reduction. Each bite is a harmonious balance of savory and sweet, making it a memorable experience for your taste buds.

Wash the Roccolini thoroughly under running water. Trim the ends and cut them into manageable pieces, about 2-3 inches long.

Prepare the Roccolini

In a large skillet, heat olive oil over medium heat. Add the minced garlic and red chili flakes. Sauté for about 1-2 minutes until the garlic is fragrant and slightly golden.

Sauté Garlic and Chili Flakes

Add the prepared Roccolini to the skillet. Season with salt and black pepper. Toss to coat the Roccolini in the garlic oil. Cook for about 5-7 minutes, stirring occasionally, until they are tender yet still crisp.

Cook the Roccolini

Remove the skillet from heat. Drizzle lemon juice over the Roccolini and sprinkle with grated Parmesan cheese. Toss gently to combine and serve immediately.

Finish with Lemon and Cheese

Roccolini (Broccolini)

Olive oil

Garlic, minced

Red chili flakes

Salt

Black pepper, freshly ground

Lemon juice

Parmesan cheese, grated

Roccolini Nero

Indulge in the exquisite Glacier 51 Sea Bass, an oceanic delight that boasts a delicate, buttery texture and a mild, sweet flavor. This sustainably sourced fish is expertly pan-seared to perfection, enhancing its natural richness, and is served atop a bed of vibrant seasonal vegetables drizzled with a zesty citrus beurre blanc. Each bite transports you to the pristine waters where this remarkable catch was sourced, making it a must-try for seafood lovers.

Glacier 51 Sea Bass

brown butter bern's sazerac 6yr rye, praline liqueur, nux walnut alpina, maple pecan cordial

Pie O' Rye Old Fashioned

tinkerman's citrus gin, berneroy fine calvados, nux walnut alpina, pear, barrel aged maple syrup, lemon

Fallen Fruit

crop organic meyer lemon vodka, genepy, lemon, sage

Sage Against the Machine

ilegal mezcal, st. germain, aperol, lime, apple cider, maple

Smoky Grove

giffard apertif, lemon, fever tree blood orange

SOHO Spritz

Make Roccolini Nero Recipe in just 20m. Indulge in the Roccolini Nero, a decadent dish that blends rich flavors and exquisite textures. This culinary masterpiece features tender, slow-cooked meat infused with aromatic herbs, served over a bed of creamy polenta and garnished with a drizzle of balsamic reduction. Each bite is a harmonious balance of savory and sweet, making it a memorable experience for your taste buds.

Roccolini Nero Recipe

Ingredients

Main Ingredients

Method

Preparation Instructions

Prepare the Roccolini

Sauté Garlic and Chili Flakes

Cook the Roccolini

Finish with Lemon and Cheese

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