Archive for June, 2010

We’ll bring La Tavola to you!

Thursday, June 24th, 2010

I just had a great Father’s Day with my daughters, and as usual, I did a lot of the cooking. As much as I love to cook for my family, it made me think that many of you might not!

That’s where we can help you. Just imagine being a guest at your own party… you simply visit with me before-hand, and we’ll plan your menu together. make it as simple as you like, or as extravagant. Don’t work hard at your next house party… enjoy it with your family and friends. I’d be honored to cook for you in your home.

Tanti auguri,


Here it is! My White Bean Dip recipe.

Monday, June 14th, 2010


2 (13.75 oz.) cans of butter beans, drained and rinsed
8 cloves roasted garlic (see method below*)
1/2 tsp crushed red pepper
1 oz. fresh squeezed lemon juice
1/4 cup EVOO (extra virgin olive oil)
salt & pepper to taste
1 tbsp chopped Italian (flat leaf) parsley

Dip method:
Place all ingredient in a food processor, purée until smooth. Serve with crusty Itlian bread.

*Roasted garlic method
Preheat the oven to 400°F. Peel away the outer layers of a garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Eat as is (a sweet, mellow tasting garlic spread, without any added ingredients.) Can be spread over warm Italian bread, or as a recipe ingredient above.

Working on my White Bean Dip recipe for you

Thursday, June 10th, 2010

I am flattered to have had requests for this recipe from so many of you. We serve it at “a la tavola” with warm, crusty bread. I have not been holding it back; I’ve just been really busy due to the immediate success of our restaurant (thank you all for that, too!) and the many worthy events that we participate in. So, my very next priority is to re-work my recipe for you, for home quantities. I don’t imagine you want the six gallon recipe? LOL

So come back in a few days, and it will be here.

Might be a great thing to make for Dad on Father’s Day. Or simplify the gift giving and drop by for a Gift Card. I am a father of three girls, and whenever I get a restaurant gift from the family, I take them there with me! So a La Tavola Gift Card for Dad is a win:win.

Tanti auguri,