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Entries tagged with 'Osteria'

Top This: The Lombarda (à la Osteria)

Slice Caroline Russock 5 comments

The Lombarda has been on the menu at Osteria since day one. And thinking back to 2007, it was a time when topping a pizza with an oozy, baked egg was pretty revolutionary. Taking a the time that Chefs Marc Vetri and Jeff Michaud spent cooking in the Lombardia region of Italy this pie is topped with two regional specialties, house made cotechino sausage spiced with cinnamon and nutmeg and nutty Bitto cheese, along with fresh fresh mozzarella made by DiBruno Bothers, and a swipe of tomato sauce. Oh, and then there's that egg. More

Alan Richman Names Top 25 Pizzas in the U.S.

Slice Adam Kuban 108 comments

Chicago Upstart Great Lake Has Country's Best Pizza Alan Richman (left) and Lucali proprietor-pizzaiolo Mark Iacono (right) hold a copy of the June 2009 issue of "GQ" in front of Iacono's Lucali (the No. 2 pizza in the U.S.) at press event celebrating the story's May 19 publication. The issue contains Richman's "American Pie," a list of the top 25 pizzerias in the country. In the June issue of GQ, food writer extraordinaire Alan Richman ranks the top 25 pizzas in the U.S. after visiting what he considers the top 10 pizza cities in the country. The story is much... More

Cook the Book: Eggs in Hell

Serious Eats Michele Humes 5 comments

In Rick Tramonto's Italian take on shakshouka, eggs are cracked straight into the spicy tomato sauce that gives them their devilish name, and baked until set but tender. With a grating of Parmesan and plenty of toast for dipping, it's... More

Cook the Book: Goat Cheese and Ricotta Pancakes

Serious Eats Michele Humes Post a comment

Photograph from _Nezemnaya_ on Flickr Short of la grande dame Deen herself, I doubt anyone would serve Rick Tramonto's Italian-style pancakes with extra butter. The silver dollar cakes are crammed so full of goat cheese and ricotta that all you... More

Cook the Book: Red Wine-Braised Short Ribs

Serious Eats Michele Humes 2 comments

Photograph from cerolene on Flickr A slow braise is warming from the moment you preheat the oven to that last, luscious bite of the fork-tender meat, and your kitchen smells deliciously inviting through it all. It's just the season for... More

Roasted Parmesan-Creamed Onions

Serious Eats Michele Humes Post a comment

The following recipe is from the February 4th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The magic of the allium family—members include garlic, shallots, onions, and leeks—is that, on exposure to... More

Cook the Book: Pork Porterhouse with Pancetta-Dried Cherry Vinaigrette

Serious Eats Michele Humes 4 comments

Photograph from ctaloi on Flickr Today's Cook the Book recipe, pork porterhouse with pancetta-dried cherry vinaigrette, has been outlined very stringently by authors Rick Tramonto and Mary Goodbody; it calls specifically for thin porterhouse pork steaks, to be cooked over... More

Cook the Book: Pecorino Custard with Tomato Sauce

Serious Eats Michele Humes 1 comment

Wheels of Pecorino-Romano. Photograph from shansby on Flickr Rick Tramonto's Pecorino custard with tomato sauce is a bread pudding with a difference (or two.) First, it's a savory appetizer, not a dessert. Second, the custard-soaked cubes of bread we associate... More

Cook the Book: 'Osteria'

The Serious Eats Team Closed

The colder the weather, the more I crave bold, straightforward flavors. And if they're delivered with lashings of rich, warming sauce, so much the better. This is just the sort of food that restaurateur Rick Tramonto delivers with his fifth cookbook, Osteria. Written with Mary Goodbody, it's a collection of more than 150 Italian country-style recipes from Chicago's Osteria di Tramonto, laid-back sister restaurant to the award-winning Tru. In Tramonto's kitchen, laid-back doesn't mean simplistic or slapdash. It does mean flavors that are more comforting than delicate, and portions that are meant to be ladled rather than stacked precariously. Think of the dishes in this book as very high-end family food—food, that is, for a family celebration and not a... More

Damn You, Bruni! You Beat Me to Vetri's New Joint

Ed Levine 2 comments

A few months ago I wrote about my delicious dinner at Vetri, a stunningly good Italian restaurant on the ground floor of a townhouse on an unassuming street in Philadelphia. Last Friday I was supposed to meet Philadelphia Inquirer restaurant critic Craig Laban at Mark Vetri's new pizzeria-trattoria Osteria. I had to cancel (too much work to do at Serious Eats, and I feared Serious Eaters Adam and Alaina would yell at their overlord). Now, Mr. Bruni has beaten me and Serious Eats to the punch with a long piece on Vetri in today's New York Times. After reading his account of his meals at Osteria, which sounded like works in progress, I decided that postponing my trip to Philly... More

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