This is one of those dishes that’s almost too simple - but when everything’s right, it hits exactly how it should.

Sweet favas, sharp pecorino, good olive oil, fresh mint, and a little lemon. That’s it.

✨ This dish is built off three main foundations:

• Peak Ingredient Quality - nothing to hide behind here

• Salt + Acid Balance - lemon and pecorino doing the work

• Fresh Herb Finish - mint bringing everything to life

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Fava Bean Salad with Pecorino Pepato

Serves 4

Ingredients 📋

• 3 lbs fresh fava beans in pods (~3 cups shelled)

• 1 lemon, juiced

• ½ cup extra virgin olive oil

• 6 oz Pecorino Pepato, shaved into shards

• ¼ cup fresh mint, torn

• Salt and black pepper

Instructions 👇

Blanch the Beans

1. Bring salted water to a boil.

2. Blanch fava beans for 1 minute.

3. Transfer to ice water until completely cold.

4. Drain well.

Peel

1. Split the outer skin and pop out the bright green bean.

2. Discard skins.

Dress

1. Combine beans with lemon juice, olive oil, salt, and pepper.

2. Toss gently.

Finish

1. Fold in pecorino shards.

2. Add torn mint just before serving.

3. Plate and drizzle with extra dressing.

👨‍🍳 Inside Scoop with Chef Luke

• Buy Young Favas - smaller = sweeter and more tender

• Salt the Water Properly - flavor starts here

• Shard the Cheese - better texture, better bites

• Mint Goes Last - keep it fresh and aromatic

• Keep It Simple - nothing here should overpower

🍷 Wine Pairing

Etna Bianco (Carricante) - Bright, mineral, and saline - perfect with pecorino and olive oil.

Verdicchio dei Castelli di Jesi - Almond, citrus, and savory notes that lift the greens.

🛒 Shopping List

Produce

• Fava beans (3 lbs in pods)

• Lemon

• Fresh mint

Dairy

• Pecorino Pepato

Pantry

• Extra virgin olive oil

Sweet, sharp, meaty, and finished with that clean hit of lemon - this one just keeps you going back for another forkful! 💛

This is one of the smartest things Italy ever did with almost nothing.

You’ve got peak summer produce, good olive oil, and something to soak it all up - in this case, farro. It’s simple, but when everything’s right, it hits way harder than it should.

✨ This dish is built off three main foundations:

• Seasonal Simplicity - peak tomatoes, corn, and herbs doing the work

• Proper Grain Technique - well-seasoned, perfectly cooked farro

• Built-In Dressing - vegetables releasing their own juices

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Farro Panzanella Salad 🌾

Serves 6

Ingredients 📋

• 1 cup farro (soaked 20 minutes)

• 1 cup corn kernels (from ~2 ears, sautéed with garlic)

• 1 cup cucumber, diced

• ½ red onion, finely minced

• 1½ cups heirloom tomatoes, seeded and diced

• 2 cloves garlic, finely minced

• 1 cup olives (Kalamata, Ligurian, or similar)

• 2 tbsp red wine vinegar

• 4 oz fresh mozzarella, diced

• ½ cup extra virgin olive oil

• Fresh basil, torn

• Salt and black pepper

To Cook the Farro 🌾

• 2 bay leaves

• 2 whole garlic cloves

• 2 sprigs thyme

• Salt

• Water

Instructions👇

1. Drain soaked farro and place in a pot with water to cover.

2. Add bay leaves, garlic, thyme, and salt.

3. Simmer about 30 minutes until tender.

4. Let cool in the cooking liquid.

5. Drain completely before using.

Instructions 👇

Build the Base

1. In a large bowl, combine corn, cucumber, red onion, tomatoes, and garlic.

2. Add vinegar and olive oil.

3. Season generously and toss.

Combine

1. Add cooled, drained farro.

2. Mix gently to coat evenly.

Finish 🍽️

1. Top with mozzarella and torn basil just before serving.

👨‍🍳 Inside Scoop with Chef Luke

• Season the Farro Like Pasta Water - this is where flavor starts

• Cool It in Its Liquid - keeps it plump and seasoned

• Seed the Tomatoes - prevents a watery salad

• Dress the Veg First - creates a natural vinaigrette

• Finish Last Minute - mozzarella and basil stay fresh

🍷 Wine Pairing

Vermentino di Sardegna - Bright, citrusy, and saline - perfect for summer and lifts everything.

Rosato from Puglia (Negroamaro) - Dry, slightly herbal, and structured enough for the farro and olives.

🛒 Shopping List

Produce

• Corn

• Cucumber

• Red onion

• Heirloom tomatoes

• Garlic

• Fresh basil

• Bay leaves

• Thyme

Dairy

• Fresh mozzarella

Pantry

• Farro

• Olives

• Red wine vinegar

• Extra virgin olive oil

• Salt

• Black pepper

Fresh, simple, and honestly one of those things you end up eating straight out of the bowl! 😊

This is one of those dishes that feels light but eats rich - clean asparagus flavor, smooth custard, and just enough texture on top to keep it interesting.

It’s delicate, but when it’s done right, it’s kind of perfect.

✨ This dish is built off three main foundations:

• Concentrated Asparagus Flavor - proper draining for depth and structure

• Silky Custard Technique - gentle cooking, no air, no breakage

• Balance of Creamy + Fresh - rich base lifted with bright vegetables

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These are dangerous - crispy outside, soft inside, melted cheese in the center, and that spicy arrabbiata pulling everything together.

They eat like comfort food but with way more personality!

✨ This dish is built off three main foundations:

• Roasted Eggplant Depth - concentrated, not watery

• Structure + Fry Technique - clean shape, no blowouts

• Heat + Richness Balance - spicy tomato against creamy interior

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This is one of those things that never misses - crispy outside, molten inside, and gone in about two minutes.

Done right, they stay sealed, fry clean, and give you that perfect stretch without blowing out in the oil.

✨ This dish is built off three main foundations:

• Proper Moisture Control - dry mozzarella = clean fry

• Double Breading Structure - sealing the cheese for that molten center

• Temperature Precision - hot enough to crisp, controlled enough to not blow out

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This is one of those spring dishes that just hits - bright, fresh, and loaded with texture.

You’ve got sweet peas, creamy ricotta, crunchy bread, and that little kick at the end. It eats light, but there’s a lot going on.

✨ This dish is built off three main foundations:

• Fresh Herb-Driven Flavor - mint, tarragon, and chives keeping it alive

• Balance of Sweet + Acid - peas and ricotta lifted with lemon and vinegar

• Texture Contrast - creamy, crunchy, and slightly coarse pesto

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This is one of those dishes that feels simple - but hits like something you’d get at a seaside restaurant in Southern Italy. It’s fast, aggressive cooking with big payoff.

You’re building layers: infused oil, anchovy backbone, bright acidity, and that perfect calamari texture. Get in, get out, don’t overthink it.

✨ This dish is built off three main foundations:

• Speed + Precision Cooking - calamari stays tender only if you respect the clock

• Layered Flavor Base - anchovy, garlic, chili, and oil working together

• Texture Contrast - crisp grilled bread against juicy, saucy seafood

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This is what happens when leftover pasta turns into something even better.

Crispy on the outside, rich and melty inside - every bite has pasta, ragù, cheese, and that perfect crunch that makes it impossible to stop at one.

✨ This dish is built off three main foundations:

• 🧊 Fully chilled pasta base for clean cuts and structure

• 🧀 Rich, bound interior from béchamel, egg, and cheese

• 🔥 Proper frying temperature for a crisp, golden finish

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This is Roman street food at its best - crisp on the outside, molten in the center, and built for that iconic “al telefono”pull. One version stays classic with mozzarella, the other leans deeper with spicy ’nduja folded into the rice and finished with smoked scamorza.

It’s all about structure: properly cooked rice, a tight seal, and a crust that shatters when you bite into it.

✨ This dish is built on three foundations:

• 🍚 Perfectly set tomato rice for structure

• 🧀 Molten cheese center for that signature stretch

• 🔥 Balanced frying + breading for crisp texture

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This is carpaccio with contrast and intention. Paper-thin picanha, lightly seasoned and untouched by anything heavy, meets sharp lemony artichokes, a molten fried egg yolk, and crisp sunchoke chips.

It eats balanced - raw, bright, rich, and crunchy all in one bite. The yolk becomes the sauce, the artichokes bring bite, and the beef stays the star.

✨ This dish is built on three foundations:

• 🥩 Clean, thinly sliced picanha for structure and flavor

• 🌿 Bright artichoke insalata cruda for acidity and contrast

• 🍳 Crispy egg yolk that becomes the sauce

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Scrippelle ’mbusse is one of the great dishes of Abruzzo - delicate crepes rolled with cheese and bathed in hot broth. This version leans into the earthy depth of porcini mushrooms, balanced by creamy robiola, bright pickled wild mushrooms, and shards of crispy prosciutto for contrast.

The key is restraint and elegance: paper-thin crepes, a clear aromatic broth, and just enough garnish to give texture without overwhelming the bowl.

✨ This dish is built on three foundations:

• 🍄 Deep porcini mushroom brodo for savory backbone

• 🥞 Ultra-thin scrippelle crepes for delicate structure

• 🧀 Creamy robiola and pecorino that melt gently in the broth

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This is one of those dishes that feels both rustic and refined at the same time. Delicate crespelle wrap around a deeply savory filling of caramelized mushrooms and creamy Taleggio, with a crisp Parmigiano crust. The result is rich but balanced - earthy mushrooms, melted cheese, and that thin crepe shell turning golden at the edges.

A light Parmesan crema underneath with bright pickled mushrooms, and 25 yr old balsamic vinegar on top bring the whole plate together. It’s elegant comfort food with serious technique behind it.

✨ This dish is built off three main foundations:

• 🍄 Deeply caramelized mushrooms for earthy flavor and structure

• 🧀 Creamy Taleggio and béchamel filling for richness and balance

• 🥞 Delicate crespelle that crisp beautifully in butter

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This crostone is all about balance and contrast. Creamy stracchino melts gently over hot toasted bread while a bright artichoke and citrus salad brings freshness, herbs, and just enough bitterness to keep things lively. Castelvetrano olives add buttery salinity, pine nuts bring crunch, and a Calabrian chili vinaigrette ties everything together with heat and acidity.

It’s vibrant, elegant, and a perfect antipasto - the kind of bite that wakes up the table before the meal even begins.

✨ This dish is built off three main foundations:

• 🧀 Cold, creamy stracchino melting slightly over hot crostone

• 🌿 Bright artichoke–fennel citrus salad for freshness and balance

• 🌶 Calabrian chili vinaigrette for heat and acidity

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Sweet fruit, creamy blue cheese, and crisp bread - this is the kind of bruschetta that lives right on the line between savory and indulgent, even hedonistic! Fresh figs and cherries caramelize gently in sage butter, then get layered over toasted sourdough and finished with a warm Gorgonzola sauce that melts into every corner of the bread.

The hazelnuts b…

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Crispy, oozing cheese with nutty garlic, aromatic mint and the anise flavor of the Sambuca, makes this dish is a party in your mouth!

This is Sicilian antipasto theater at its best. Golden crust, molten center, toasted garlic blooming in olive oil, and that dramatic Sambuca flame that perfumes everything with sweet anise. It hits salty, herbal, and slightly sweet all at once - and it’s meant to be eaten immediately, while the cheese is still soft and stretchy!

✨ This dish is built off three main foundations:

• 🔥 High-heat sear for a proper crust before melting

• 🧄 Toasted garlic + mint for balance and aroma

• 🔥🥃 Controlled flambé to soften the alcohol and leave perfume

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This is not a deli sandwich. This is a commitment. Crisp ciabatta pressed on a hot stone, juicy porchetta reheated just enough to caramelize at the edges, sharp Pecorino melting into provolone, and that bitter broccoli rabe pesto cutting straight through the fat. It’s structured, molten, and unapologetically bold.

The key is heat and balance. The pork handles the richness. The pesto brings tension. The cheese binds it together. And the press? That’s what turns it from a sandwich into a composed dish.

✨ This dish is built off three main foundations:

• 🔥 Proper reheating of the porchetta for caramelized edges and juicy interior

• 🧀 Freshly grated, airy cheese for clean melt and stretch

• 🥬 Controlled pesto application for contrast without sogginess

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🥪 Porchetta Panino with Broccoli Rabe Pesto & Provolone

Serves 4 (or 2 very serious eaters)

Ingredients 📋

• 1½ lbs cooked porchetta (from your 6-hour roasted pork shoulder), shredded in large rustic chunks

• 1 large ciabatta loaf (about 12” x 6”), split horizontally

• ¾ cup broccoli rabe pesto

• 6–7 oz provolone, freshly grated (about 1½ cups loosely packed)

• 1/3 cup freshly grated Locatelli Pecorino Romano (grated with large holes on a box grater)

Method 👇

1. Reheat the Porchetta

• Preheat oven to 375°F.

• Spread the porchetta in a shallow roasting pan, keeping the pieces chunky so they stay juicy.

• Roast for 12–15 minutes, just until heated through and the edges begin to caramelize.

• You want warmth and slight crisping - not dried out meat.

• Remove and keep hot.

2. Prepare Your “Press”

• Keep the oven at 375°F with your pizza stone inside.

• Place a ridged cast iron griddle on the stovetop over medium heat until very hot.

• (This will act as your top press.)

3. Build the Panino

• Open the ciabatta.

Bottom half:

• Layer all the hot porchetta evenly over the bread.

• Sprinkle evenly with the grated provolone.

• Finish with the Locatelli Pecorino.

Top half (inside only):

• Spread a light but even layer of broccoli rabe pesto (about ¾ cup total).

• Close the sandwich firmly.

• No oil. No butter. The pork has handled that.

4. Press & Bake

• Place the assembled panino directly onto the hot pizza stone.

• Immediately place the hot cast iron griddle on top to press it.

• Bake for 10–15 minutes, until:

  • The bread is deeply golden and crisp

  • The cheese is fully melted

  • The bottom is crunchy and structured

5. Rest

• Remove from oven and let rest 5 minutes before slicing.

• This allows the cheese to settle and prevents everything from sliding out.

6. Slice & Serve 🔪

• Cut into 4 generous portions.

You should get:

• Crisp stone-fired bread

• Juicy, fatty porchetta

• Molten provolone

• Salty pecorino

• Bright, slightly bitter pesto hitting first

It’s bold, rustic, and unapologetic - exactly what a porchetta panino should be.

Inside Scoop with Chef Luke 👨‍🍳

• Reheat With Intention
  Spread the porchetta in one loose layer and let the rendered fat baste the meat as it warms. Don’t crowd the pan. You’re not steaming it - you’re waking it up. The goal is hot, juicy interior with caramelized edges that give you texture inside the sandwich.

• Grate Your Cheese Fresh and Loose
  Use the large holes of a box grater for both the provolone and the Pecorino. You want air in that cheese. It melts more evenly, stretches better, and creates pockets of molten richness instead of a dense layer that slips.

• Keep the Pesto Balanced and Controlled
  Broccoli rabe pesto should be assertive but not wet. If it’s too loose, it will soak the crumb. Keep it tight, slightly coarse, and spread only on the top half so the heat pushes the aromatics down into the meat.

• Preheat Everything - Stone and Press
  The pizza stone must be fully heated before the sandwich goes in. The hot cast iron on top should already be ripping hot. That instant contact gives you structure, crunch, and that bakery-style compression without smashing the life out of it.

• Rest Before You Slice
  Five minutes matters. The cheese settles, the juices redistribute, and the sandwich holds its shape. Cut too early and it slides. Wait, and it slices like a composed dish instead of a construction accident.

🍻🍷 Pairings

• Chimay Red
  The malty depth and gentle spice of Chimay Red play beautifully with the fatty porchetta. The carbonation lifts the richness, the dark fruit notes echo the caramelized pork edges, and the slight sweetness balances the bitterness of the broccoli rabe.

• Chianti Classico
  Rustic Sangiovese is built for this. Bright acidity cuts through the fat, cherry and dried herb notes mirror the rosemary and thyme in the porchetta, and those firm tannins grip the cheese and pecorino just enough to reset your palate for the next bite. Simple, honest, Italian - exactly what this sandwich wants.

Make it bold. Make it heavy. Make it worth the mess… 😋

🎬 From my Kitchen Chaos to yours - Bloopers!
Chaos ensues when I have loiterers waiting to have a bite… As always, this stays between us! 😂

This is the kind of antipasto that feels like a flex without trying too hard. You get the charred ciabatta soaked in garlic oil, that molten glossy ’nduja heat, whipped ricotta to cool it down, and then the tomato marmellata that ties the whole thing together with sweet, acid, spice, and perfume. It’s aggressive, balanced, and addictive — the exact kind of bite that makes people stop mid-conversation and reach for another piece.

The key is restraint and contrast. Crispy bread, soft ricotta, spicy ’nduja, and just enough marmellata to lift the whole thing into that Southern Italian sweet-salty/Agro-Dolce zone. This is how you make bruschetta taste like a restaurant dish instead of a snack.

✨ This dish is built off three main foundations:

• 🥖 Charred ciabatta + garlic oil for structure and aroma

• 🌶️ Glossy warmed ’nduja for heat and richness

• 🍅 Ricotta + marmellata contrast to balance spice with sweetness and acid

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This is the kind of snack that makes people stop talking.
Golden crisp meatballs, showered in Parmigiano, threaded onto skewers like street food royalty, and dressed with sweet-savory tomato marmellata.

It’s crunchy. It’s rich. It’s salty. It’s addictive.

Basically… it’s everything we love about polpette, but turned into a party trick!

✨ This dish is built off three main foundations:

• 🍖 Perfectly mixed polpette meat for tenderness and flavor

• 🥖 A light crisp breading that becomes one with the meatball

• 🍅 Cheese + tomato marmellata for the ultimate salty-sweet finish

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There are few things more Tuscan than chicken liver crostini.
It’s rustic, rich, deeply savory - the kind of antipasto that shows up before the meal and quietly becomes the thing everyone remembers.

This version stays traditional at its core, but finishes with a bright little counterpoint: saffron, orange zest, and crisp fennel to cut through all that depth.

✨ This dish is built on a few simple foundations:

1. Real caramelization
   Chicken livers need deep color or they taste flat.

2. Umami seasoning
   Anchovies and capers melt into the base and replace salt with roundness.

3. Brightness at the end
   That saffron-orange pickle is what makes the whole bite feel alive.

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Mozzarella in carrozza is comfort food with structure. Fried bread, melted cheese, and just enough richness to feel indulgent without tipping into excess. It’s simple by design, but it leaves very little room for shortcuts.

This version leans into contrast. Salty prosciutto, briny anchovies, and a single basil leaf tucked inside so the aroma hits right as the mozzarella melts. The double breading creates a crust that’s deeply golden and shatteringly crisp, while the inside stays soft, stretchy, and rich.

It’s the kind of dish that works as an appetizer, a late-night plate, or something passed around the kitchen while the rest of dinner comes together. Best eaten hot, standing up, with nothing more than a napkin and a glass of wine nearby. 🍷💛

✨ This dish is built on a few simple foundations:

• Bread with enough structure to seal and fry cleanly

• Proper balance of fat, salt, and melt inside

• A patient fry for a crust that stays crisp

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