Whipped browned bottarga butter, ribollita, veal chop and peas, and braciole.
1. Homemade butter 2. Tuscan vegetable soup 3. Veal chop with peas and oaxacan pasilla demi glace 4. Braciole of sweet and bitter tender greens with spicy red sauce
December is my favorite month of the year because of The Feast of the Seven Fishes. This year I have yet to see octopus in my usual seafood spots. I’ve seen it at Whole Foods but to be really honest I don’t feel comfortable buying octopus from them. Because of this, we are skipping the octopus recipe in my book and I am going to be making loads of the whipped browned bottarga butter instead and upping the amount of clams. Last year a fish broth was requested so I made tortelli piacentini con la coda filled with ricotta and bergamot zest in a red snapper brodo. The flavors were so amazing but it meant we skipped the green pappardelle which was requested back this year to eat with the stuffed squid. The stuffed squid in my book follows my partner’s grandmother recipe. When I started making the dish I paired it with the green pappardelle and it became the new family tradition. This newsletter also includes a recipe for ribollita, a Tuscan soup, a veal chop recipe, and a braciole recipe. My version of braciole does not include grated/chopped garlic, prosciutto, or hardboiled eggs in the roll-up but does include a mix of bitter and sweet tender greens, breadcrumbs, and pecorino. Happy holidays!