About Micol Negrin

Micol Negrin

Micol Negrin is a chef specializing in Italian cuisine and the owner of Rustico Cooking, a cooking school in Manhattan. A former editor at The Magazine of La Cucina, she has also contributed to Cooking Light, Fine Cooking, and Bon Appétit. Negrin is the author of The Italian Grill, and The Best Pasta Sauces.

Sea Bream with Caramelized Lemons

Sea bream fillet bundles alternate with lemon slices on skewers and are then grilled until the sea bream is cooked and the lemon slices are caramelized. A summer spectacular.

  • Quick Glance
  • 35 M
  • 35 M
  • 0

Amaretto-Stuffed Peaches with Vin Santo

These peaches are stuffed with a crunchy-buttery mixture of amaretti crumbs and then everything is slowly grilled over an open flame to intensify the flavors.

  • Quick Glance
  • 20 M
  • 50 M
  • 0

Broiled Scallops and Oysters with Watercress

Scallops and oysters are blanched and minced, then mixed with watercress, onion, parsley, bread crumbs, and melted butter, and stuffed into shells and broiled.

  • Quick Glance
  • 25 M
  • 40 M
  • 0

Decadent Hazelnut-Chocolate Pudding

A thick, decadent Italian chocolate pudding made all the more sinful by the addition of chopped roasted hazelnuts and crumbled butter cookies.

  • Quick Glance
  • 25 M
  • 2 H, 40 M
  • 0
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