Homemade Rigatoni Pasta with Tomato and Chilli

Arrabbiata

Homemade Mafaldine Pasta with Squid and Prawns

Mafaldine aux Calamars et Crevettes

Homemade Rigatoni Pasta with Black Truffle

Rigatoni aux Truffes Noires

Risotto aux Champignons et à la Truffe Noire

Risotto with Seasonal Mushrooms and Parmesan

Risotto aux Champignons et Parmesan

Rigatoni with Braised Beef and Parmesan Cream

Rigatoni à la Norcina

Gnocchi à la Tomate Fraîche

Warm Prawns with Olive Oil and Lemon Juice

Crevettes Tièdes à l’Huile d’Olive

Pan Fried Foie Gras with Balsamic Reduction

Foie Gras Poêlé

Escargots de Bourgogne

Grilled Aubergine with Mozzarella and Prawns

Aubergine Grillée, Mozzarella et Crevettes au Pistou

Beef Tartare with Smoked Bone Marrow Mayonnaise

Tartare de Bœuf

Carpaccio de Thon

Yellowtail Carpaccio with Guacamole and Citrus Dressing

Carpaccio de Sériole du Japon

Sea Bream Ceviche with Passion Fruit Dressing

Ceviche de Daurade au Fruit de la Passion

Carpaccio de Bœuf

Betteraves Marinées

Endive Salad with Gorgonzola and Caramelized Walnuts

Salade d’Endives au Gorgonzola

Green Lentil Salad with Apple and Burnt Tomatoes

Salade de Lentilles Vertes

Sweet Corn Salad with Pomegranate and Herbs

Salade de Maïs et Pomme Grenade

King Crab and Lobster Salad with Citrus Dressing

Salade de Crustacés

Burrata à la Truffe Noire

Burrata et Tomates

Cauliflower Salad with Almond and Caraway Dressing

Salade de Chou-Fleur

In a large pot, bring 4 liters (about 1 gallon) of water to a rolling boil. Add 2 tablespoons of coarse salt once boiling.

Bring water to a boil

Add 12 oz rigatoni to the boiling water and cook until just shy of al dente (about 1–2 minutes less than package instructions), stirring occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook rigatoni

In a large sauté pan or shallow saucepan over medium heat, add 3 tablespoons extra-virgin olive oil. When the oil shimmers, add the sliced garlic, 1 tsp red pepper flakes, the finely chopped shallot, and the optional chopped anchovy. Cook gently, stirring frequently, until the garlic is fragrant and turning light golden and the shallot is translucent, about 1.5–2 minutes. Do not let the garlic burn.

Heat oil and aromatics

Push the aromatics to the side and add 1 tablespoon tomato paste. Cook the paste with the oil and aromatics for 30–45 seconds, stirring, to deepen its flavor.

Add tomato paste

Add the 28 oz crushed San Marzano tomatoes (or crush whole tomatoes by hand into the pan). Stir to combine, scraping any browned bits from the bottom. Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 12–18 minutes.

Add tomatoes and simmer

Stir in 1 teaspoon sugar if tomatoes taste too acidic. Add 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, then taste and adjust seasoning as needed. Add torn basil leaves and 1 tablespoon chopped parsley about 2 minutes before finishing the sauce to release their aroma.

Season the sauce

Add the drained rigatoni to the pan with the arrabbiata sauce. If the sauce seems tight, add up to 1 cup reserved pasta water, a little at a time, tossing the pasta in the sauce until it reaches a glossy, clingy consistency that coats the pasta evenly.

Combine pasta and sauce

Remove the pan from heat. Stir in 3/4 cup of the grated Pecorino Romano or Parmigiano-Reggiano and 1 teaspoon extra-virgin olive oil; toss to combine. If needed, add a splash more pasta water to loosen. Taste and adjust salt, pepper, and red pepper flakes for heat.

Cheese and finish

Portion the pasta into bowls, sprinkle the remaining 1/4 cup cheese and a little chopped parsley on top, drizzle with a bit more olive oil if desired, and serve immediately while hot.

Serve

rigatoni (or other short tubular pasta)

water

coarse salt (for pasta water)

extra-virgin olive oil

garlic cloves, thinly sliced

red pepper flakes

anchovy fillet (optional, finely chopped)

shallot, finely chopped

San Marzano whole peeled tomatoes (canned), crushed by hand

tomato paste

sugar (optional, to adjust acidity)

fresh basil leaves, torn

fresh flat-leaf parsley, chopped

Kosher salt (to taste, for sauce)

freshly ground black pepper (to taste)

Pasta cooking water (reserved)

grated Pecorino Romano or Parmigiano-Reggiano

extra-virgin olive oil (for finishing)

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Add mafaldine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 240 ml (about 1 cup) of pasta cooking water, then drain pasta well and toss with 1 tablespoon olive oil to prevent sticking. Set aside.

Boil water and cook pasta

Pat prawns and squid dry with paper towels. Season lightly with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Keep refrigerated until ready to cook.

In a large, wide sauté pan or skillet over medium heat, warm 3 tablespoons extra-virgin olive oil and 1 tablespoon butter until butter melts and foams. Add the thinly sliced garlic and diced shallot and cook, stirring, until fragrant and softened but not browned, about 2–3 minutes. Add 1 teaspoon chili flakes and cook 30 seconds more.

Start the aromatics

Pour in 120 ml dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes. Stir in 1 tablespoon tomato paste and cook 1 minute to mellow its acidity.

Deglaze and build flavor

Add 200 g halved cherry tomatoes and 150 ml fish or seafood stock. Simmer gently for 4–5 minutes until tomatoes begin to soften and the sauce slightly thickens.

Add tomatoes and stock

Increase heat to medium-high. Add the seasoned prawns and squid in a single layer, stirring after 1 minute so they cook evenly. Cook prawns until opaque and pink and squid until just firm — about 3–4 minutes total (do not overcook squid or it becomes rubbery). If liquid reduces too fast, add a splash of reserved pasta water.

Cook seafood

Reduce heat to low. Add drained mafaldine to the pan along with 60–120 ml reserved pasta water (start with 60 ml) and 1 tablespoon lemon juice. Toss gently with tongs or two forks to coat the pasta with the sauce, adding more pasta water as needed to achieve a silky emulsion and to loosen the sauce. Taste and adjust seasoning with salt and pepper.

Combine with pasta

Turn off heat and stir in 3 tablespoons chopped fresh parsley and optional 2 tablespoons chiffonaded basil. If using, stir in 30 g finely grated Parmesan or Pecorino off the heat for a slightly richer finish. Divide among 4 warmed plates and drizzle with a little extra-virgin olive oil if desired. Serve immediately with lemon wedges on the side.

Finish and plate

mafaldine (ribbon) pasta

salt (for pasta water)

olive oil (to toss cooked pasta)

raw prawns (peeled, deveined, tails optional)

squid (calamari) tubes and tentacles, cleaned and sliced into 1/2" rings

salt

black pepper, freshly ground

unsalted butter

shallot, finely diced

chili flakes

dry white wine

cherry tomatoes, halved

fish or seafood stock (or low-sodium chicken stock)

lemon juice (fresh)

fresh parsley, chopped

fresh basil, chiffonade (optional)

finely grated Parmesan or Pecorino (optional, to serve)

On a clean work surface, combine the all-purpose and semolina flours into a mound. Make a well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gently beat the eggs and gradually incorporate flour from the inner walls until a shaggy dough forms.

Make the dough

Knead the dough for 8–10 minutes by hand until smooth, elastic and slightly tacky. If too dry, wet hands with a few drops of water; if too sticky, sprinkle a little flour. Form into a ball.

Knead

Wrap the dough tightly in plastic wrap and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Rest

Divide rested dough into 3 pieces. Flatten one piece and run through a pasta machine from the widest setting down to a medium-thin setting (2–3 passes), lightly dusting with flour to prevent sticking. Cut sheets into 2-inch squares. To form rigatoni, place a small wooden dowel, thin rolling pin or skewer near one edge and roll the square away from you to form a short tube; or cut into strips and wrap around a metal rod to create ridged tubes. Seal the edge with a dab of water. Repeat with remaining dough. Alternatively, use a rigatoni extruder or bronze die if available. Place shaped rigatoni on a lightly floured tray and let dry for 15–20 minutes.

Roll and shape rigatoni

If using fresh black truffle, gently brush clean and thinly shave about two-thirds of the truffle; reserve the rest for finishing. If using preserved truffle, finely chop and reserve any oil from the jar.

Prepare truffle

In a wide skillet over medium-low heat, melt the unsalted butter slowly until foaming and fragrant but not brown (about 2–3 minutes). Add heavy cream and stir to combine. Bring to a gentle simmer for 1–2 minutes to emulsify. Add the grated Parmigiano-Reggiano a handful at a time, whisking until melted and smooth into a silky sauce.

Make the sauce

Stir the chopped/shaved truffle (or chopped preserved truffle and its oil) into the sauce. Season with sea salt and freshly ground black pepper. Keep the sauce warm on the lowest heat setting; it should coat the back of a spoon.

Add truffle

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Add the fresh rigatoni and cook until al dente, about 2–4 minutes depending on thickness (fresh pasta cooks quickly). Reserve 1 cup pasta cooking water before draining.

Cook pasta

Transfer the drained rigatoni to the skillet with the warm truffle-butter sauce. Toss gently over low heat, adding pasta cooking water 2–3 tablespoons at a time as needed to loosen and marry the sauce to the pasta. Continue tossing until the sauce clings to the rigatoni and the texture is silky, about 1–2 minutes. Taste and adjust seasoning.

Finish in the sauce

Portion the rigatoni onto warmed plates. Shave reserved fresh truffle over each portion. Drizzle optional black truffle oil sparingly (about 1/3 tsp per plate). Finish with a light dusting of extra grated Parmigiano-Reggiano and a sprinkle of chopped fresh parsley if desired. Serve immediately.

Plate and garnish

all-purpose flour

semolina flour

large eggs

fine salt

heavy cream

grated Parmigiano-Reggiano

black truffle (fresh) or preserved in oil

black truffle oil (optional, for finish)

fine sea salt

freshly ground black pepper

pasta cooking water

fresh parsley (optional, for garnish)

Wipe mushrooms clean with a damp cloth and slice them about 1/4-inch thick. Finely chop the shallot reserved for the mushrooms.

Prepare mushrooms

Heat 1 tbsp butter and 1 tsp olive oil in a wide skillet over medium-high heat until shimmering. Add the chopped shallot and cook 1 minute until fragrant. Add the sliced mushrooms in a single layer (work in batches if needed) and let them brown undisturbed for 2–3 minutes. Stir and cook another 2–3 minutes until golden and most moisture has evaporated. Season with a pinch (about 1/8 tsp) of salt and 1/8 tsp black pepper. Remove from heat and set aside, keeping them warm.

Sauté mushrooms

If using fresh black truffle, use a truffle slicer or very sharp knife to shave thin slices. Reserve most slices for finishing and chop a few small pieces to fold into the mushrooms for more truffle flavor. If using preserved truffle in oil, reserve a small amount of the oil for finishing and finely chop/shred the truffle.

Keep 5 cups of stock hot on a low burner or in a saucepan; it should be simmering gently when added to the rice.

Warm stock

In a heavy-bottomed saucepan or wide sauté pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat until butter melts. Add the finely minced shallot and cook 2–3 minutes, stirring, until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Sweat aromatics

Add 1.5 cups Arborio rice to the pan and stir to coat the grains with the fat. Cook, stirring frequently, for 1–2 minutes until the edges of the rice grains become translucent and they smell slightly nutty.

Toast rice

Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice.

Deglaze

Begin adding the hot stock, one ladle (about 1/2 cup) at a time. After each addition, stir frequently until the liquid is mostly absorbed before adding the next ladle. Continue this process for 18–20 minutes, tasting rice after about 16 minutes: grains should be al dente — tender with a slight bite. Adjust by adding a little more stock if needed.

Cook risotto

When rice reaches desired texture, remove pan from heat. Stir in 2 tbsp unsalted butter and 3/4 cup finely grated Parmesan until melted and emulsified. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, tasting and adjusting as needed. If the risotto seems too thick, stir in 1–2 tbsp additional hot stock to loosen to a creamy consistency.

Finish risotto

Gently fold the warm sautéed mushrooms and the small reserved chopped truffle pieces into the risotto until evenly distributed. Taste and adjust seasoning.

Fold in mushrooms and truffle

Spoon risotto into warm bowls. Top each serving with thin shavings of fresh black truffle. Drizzle about 1/4 tsp to 1 tsp truffle oil over each portion if using (start small). Garnish with chopped fresh parsley and an extra sprinkle of grated Parmesan if desired. Serve immediately.

Plate and finish

Arborio rice

Dry white wine

Chicken or vegetable stock (hot)

Shallot, finely minced

Garlic clove, minced

Unsalted butter

Olive oil

Parmesan cheese, finely grated

Salt

Black pepper, freshly ground

Mixed mushrooms (cremini, shiitake, or button), cleaned and sliced

Shallot for mushrooms, finely chopped

Unsalted butter (for mushrooms)

Olive oil (for mushrooms)

Fresh black truffle (or preserved truffle in oil), thinly shaved

Truffle oil (optional, for finishing)

Fresh parsley, chopped (for garnish)

Clean mushrooms by wiping with a damp cloth and trim stems as needed. Slice larger mushrooms into 5 mm thick pieces; keep smaller ones whole or halved so pieces are uniform.

Heat 1 tbsp olive oil and 2 tbsp butter in a large sauté pan over medium-high heat until butter foams. Add the mushrooms in a single layer (work in batches if necessary) and let them brown undisturbed for 3–4 minutes.

Stir the mushrooms, add minced garlic and thyme, and sauté for another 2 minutes until garlic is fragrant. Season with 1 tsp salt and 1 tsp freshly ground black pepper.

Deglaze the pan with 60 ml dry white wine, increasing heat to bring to a simmer and scraping up browned bits. Cook until wine has mostly evaporated, about 2 minutes. Remove mushrooms from heat and set aside.

Keep 1.0 L of stock hot in a saucepan over low heat for the duration of cooking.

In a heavy-bottomed wide saucepan or sauté pan, heat 1 tbsp olive oil and 30 g (about 2 tbsp) butter over medium heat until butter melts and begins to shimmer.

Add the finely chopped shallot and cook gently, stirring, until translucent but not colored, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add 320 g Arborio rice to the pan and toast, stirring, for 1.5–2 minutes until the edges of the grains look translucent. This coats the rice and helps maintain a firm texture.

Pour in 80 ml dry white wine and stir until the liquid is mostly absorbed.

Begin adding hot stock, one ladle (about 100–120 ml) at a time. After each addition, stir frequently until most of the liquid is absorbed but the rice is still a little soupy. Continue this process for about 16–18 minutes total, checking for an al dente texture: creamy but with a slight bite in the center.

When the rice is nearly al dente (after about 16 minutes), stir in the reserved sautéed mushrooms and any accumulated juices. Mix gently to combine and warm the mushrooms through for 1–2 minutes.

Remove the risotto pan from heat. Add 20 g finishing butter and 90 g grated Parmigiano-Reggiano. Stir briskly (mantecatura) for 1 minute to emulsify and create a glossy, creamy texture. If the risotto seems too thick, add 1–2 tbsp hot stock to loosen to desired consistency.

Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. Stir in 1 tbsp chopped fresh parsley and 1 tsp lemon zest if using to brighten flavors.

Let the risotto rest for 1 minute, then portion into warmed bowls. Serve immediately with extra grated Parmesan on the side.

Arrabbiata

Mafaldine Aux Calamars Et Crevettes

Rigatoni Aux Truffes Noires

Risotto Aux Champignons Et À La Truffe Noire

Risotto Aux Champignons Et Parmesan

Rigatoni À La Norcina

Gnocchi À La Tomate Fraîche

Crevettes Tièdes À L’huile D’olive

Foie Gras Poêlé

Escargots De Bourgogne

Aubergine Grillée, Mozzarella Et Crevettes Au Pistou

Tartare De Bœuf

Carpaccio De Thon

Carpaccio De Sériole Du Japon

Ceviche De Daurade Au Fruit De La Passion

Carpaccio De Bœuf

Betteraves Marinées

Salade D’endives Au Gorgonzola

Salade De Lentilles Vertes

Salade De Maïs Et Pomme Grenade

Salade De Crustacés

Burrata À La Truffe Noire

Burrata Et Tomates

Salade De Chou-fleur