This spaghetti with red wine is made more like risotto than typical pasta. The cooked spaghetti is tossed in oil in the skillet while red wine is slowly added.
- Quick Glance
- 20 M
- 20 M
- 0
About Gianni Scappin | Vincenzo Lauria
Co-authors of A Tavola! Recipes and Reflections on Traditional Italian Home Cooking, Gianni Scappin and Vincenzo Lauia were both born and educated in Italy. Lauria, a certified sommelier, is an associate professor of hospitality and service management at the CIA (Culinary Institute of America). Scappin has worked as a chef and instructor at both CIAs—the one in upstate New York as well as the one you need security clearance for in Virginia. Scappin has also co-authored many books and was the the consulting chef for the film “Big Night.” @chefgianniscappin @vincenzo.lauria.90
Eggs in Purgatory
Eggs in purgatory–or eggs simmered in tomato sauce–is a simple breakfast or supper. Serve the purgatory eggs over toasted bread rubbed with garlic.
- 35 M
- 40 M
- 4
Rabbit in Red Wine, Ischia Style
A classic dish from the island of Ischia, this slowly braised rabbit becomes imbued with red wine and herbs.
- Quick Glance
- 50 M
- 2 H, 15 M
- 0