Instructions

• Wash and cut radicchio in half or quarters.
• Pat dry and layer in an ovenproof dish.
• Drizzle with olive oil and season with salt and pepper.
• Set oven to broil and cook radicchio in upper half of the oven.
• Turn radicchio frequently or until it is tender yet slightly crispy on all sides.
• Serve hot.

Instructions

• In a large pot, add the vegetables and salt and fill to more than half with water.
• Cover and cook over medium heat, bringing the water to a boil.
• Once the water begins to boil, lower heat and add the beef cuts.
• Cook partially covered for about an hour.
• Remove meat pieces from the broth (this can be served alongside the broth, sliced thinly).
• Pour the broth through a strainer removing all the vegetables.
• In a separate pan, bring the broth or brodo back to a boil.
• Add your fresh pasta and cook for 8 to 10 minutes, until pasta floats to the surface of the broth.
• Ladle equal portions of pasta into bowls.
• Ladle the hot broth on top of the pasta, top with grated Parmesan.

Instructions

• Preheat oven to 400° F.
• Place the pieces of lamb in a baking pan, add salt, chopped herbs, garlic, white wine, and a generous drizzle of olive oil.
• Allow to marinade for 1 hour.
• Bake covered with aluminum foil for about 1hr and 15-30 minutes depending on oven.
• Towards the end of the cooking time remove the foil and finish cooking until brown.
• Allow the lamb to rest before cutting.
• Serve warm!

Instructions

• Whisk the eggs and pour them through a strainer to ensure they are mixed properly.

• Add sugar to eggs and mix immediately to prevent the sugar from burning the eggs.
• In a separate bowl add the flour and baking powder.
• Flake butter into the flour mixture.
• Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture.
• Pour into a mixer bowl and using a dough hook blend while slowly adding the flour.
• Let dough rest in a cool dry place.
• Roll out the dough into long 1/2-inch coils and cut 1/2-inch nuggets from the coils.
• Place them onto a baking pan.
• Put vegetable oil into a large pot and bring to 350° F or 180° C.
• Fry small quantities of the nuggets in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil.
• When all dough is fried, let it cool to room temperature.
• In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan.
• Stir lightly with a large slotted spoon.
• Remove from saucepan and place onto a serving plate and decorate with candy sprinkles.