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10 kwi 2015 · Watch as Marc Vetri makes beautiful tagliatelle with silky smooth mushroom ragout and witness how effortless (and delicious) fresh pasta can be. Here's all the inspiration you knead.
9 cze 2015 · We recently got to thinking, what is Marc Vetri's most popular bowl of pasta? The guy knows pasta. But it turns out, the answer was a bit of a no-brainer. "The dish really embodies what we do," says the chef of his rigatoni with chicken livers, which is a best-seller at his North Broad Street restaurant Osteria. "It takes a few simple ...
A time-honored, simple preparation of the classic Roman dish by chef and restaurateur Marc Vetri. Cut the pancetta into a small dice and add to an All-Clad sauté pan. Cook this over medium heat.
17 mar 2015 · In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the...
19 mar 2015 · He’s just released a third: Vetri’s latest work, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, delves into the ins and outs of making one of Italy’s most...
17 mar 2015 · Vetri's outstanding pastas, innovative flavor combinations and artful presentations captured imaginations and propelled Marc to the culinary forefront. Within two years of the restaurant's debut, he was named one of Food & Wine's "Best New Chefs" and received the Philadelphia Inquirer's highest restaurant rating.
There is an edge of obsessiveness to carbonara — and I gave in to it completely by starting to make my own guanciale, the cured pig cheek central to most Italian versions of the dish. There’s no...
