“We put a Sicilian anchovy on top of the marrow and finish it with herbed bread crumbs under the broiler. It's like a little hidden surprise underneath.”
“The steak is a dry-aged 28-day certified angus strip, which we lard with real cured lardo (pork fat). That great flavor from the lardo oozes out in the meat when it rests, so you get that great juniper, rosemary, and black-pepper flavor.”
“This sauce is doubly concentrated: We do a traditional red-wine reduction and then put it aside. We brown up the ends of the beef, then braise with vegetables and braise that in the original sauce. It ends up with tiny meat particles in it to get that rich brasato (braised) flavor.”
“We purée the potatoes with semolina, cream, egg, and lots of Parmesan, and then layer slices of potato over that. Then comes more purée, then more slices, so it’s like lasagne. We roast it and then pan-sauté it to get it extra crispy.”