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Entries tagged with 'Marc Vetri'

Scenes from Eataly's Chef's Table, Starring Marc Vetri

New York Laura Togut 1 comment

Mario Batali has called Philadelphia's Vetri "Possibly the best Italian Restaurant on the East Coast," so it was no surprise when Chef Marc Vetri was invited to cook an exclusive one-night-only dinner last Friday as a part of Eataly's La Scuola program. More

Marc Vetri's Mortadella Pizza

Serious Eats Caroline Russock 7 comments

This Mortadella Pizza begins with the Napoletana dough, which in turn begins with a starter. Using a starter instead of just yeast adds a depth of flavor and contributes to the dough's wonderfully stretchy, pliant qualities. More

Marc Vetri's Spaghetti in Parchment with Clams and Scallions

Serious Eats Caroline Russock 8 comments

There's a certain drama that surrounds cooking en papillote. Unwrapping the parchment paper that holds your meal adds an air of excitement, something not too dissimilar to opening a gift. And that's precisely what's so appealing about Marc Vetri's Spaghetti in Parchment with Clams and Scallions from Rustic Italian Food. More

Marc Vetri's Rigatoni with Chicken Livers, Cipollini Onions, and Sage

Serious Eats Caroline Russock 1 comment

If you're one of those fine folks who just can't get enough liver, we have just the recipe for your. In this recipe for Rigatoni with Chicken Livers, Cipollini Onions, and Sage from Marc Vetri's Rustic Italian Food, a lush ragu is made with minced chicken livers, sweet melted onions, and leaves of sage. Loosened with butter and a splash of starchy pasta cooking water, the ragu coats the rigatoni in a way that's rich and wholly satisfying. More

Marc Vetri's Slow-Roasted Lamb Shoulder

Serious Eats Caroline Russock 5 comments

By taking an already incredibly flavorful cut like lamb shoulder and giving it a three-day brine with rosemary and garlic, the end result is nothing short of mind-blowing. More

Marc Vetri's Fennel Gratin

Serious Eats Caroline Russock 3 comments

There is a lovely simplicity about this Fennel Gratin from Marc Vetri's Rustic Italian Food. Just a few ingredients and no fancy technique, the caramelized slices of fennel cook down sweet and soft in olive oil with the finely grated Parmesan and pepper flakes crisping up on top. More

Marc Vetri's Rigatoni with Swordfish, Tomato, and Eggplant Fries

Serious Eats Caroline Russock 2 comments

This Rigatoni with Swordfish, Tomato, and Eggplant Fries from Marc Vetri's Rustic Italian Food is not only a genius plate of pasta filled with fresh, unexpected flavors but it's also one that can be assembled in the time it takes for your rigatoni to cook up perfectly al dente. More

Cook the Book: 'Rustic Italian Food'

Caroline Russock Closed

When Mario Batali calls your restaurant "the best meal of true Italian deliciousness" eaten outside of the boot, you know you've got something good going on. Marc Vetri, the chef behind an expanding empire of Philadelphia restaurants, turns out the kinds of meals that warrant such a compliment, not to mention a visit to Philly. In his latest cookbook, Rustic Italian Food, Vetri shares his take on hands-on Italian fare: crusty loaves of bread, pizzas with perfectly charred crusts, recipes for homemade salumi, and so many glorious pastas. Enter to win a copy! More

Snapshots from Los Angeles Loves Alex's Lemonade Benefit

Kelly Bone 6 comments

Last Last Sunday, on the lawn of Culver Studios, the chef-tacular second annual L.A. Loves Alex's Lemonade benefit was held for pediatric cancer research. Deeply moved by Alex's story, Los Angeles chefs Suzanne Goin(AOC, Lucques, Tavern) and husband David Lentz (The Hungry Cat), plus Goin's business partner Caroline Styne, have collected an astonishing group of chefs, mixologists and vintners. Everyone came out to lend a hand, a grill and a copious amount of wine and whisky to support the cause. More

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