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Anchovies
The heat is on with Jamie’s fiery pasta arrabbiata, packed with spicy chilies, anchovies, tomatoes, and garlic. Find out why vodka is the magic ingredient for a game-changing sauce, and how a herby pangrattato will add a crunchy twist to any pasta dish.
Indoors or out, unlock the secrets to making the best spaghetti ever. Be bold with humble ingredients and learn how to craft Jamie’s fiery pasta arrabbiata, packed with chilies, anchovies, tomatoes, and garlic. Find out why vodka is the magic ingredient for a game-changing sauce, and how to add a crunchy twist to any pasta dish with a herby pangrattato.
Bagna Cauda, traditionally served as a crudite dip, makes a reoccurring appearance in a few of Nancy’s recipes, so learn it now and learn it well.
Embrace the anchovy and learn how to make the most delicious restaurant-quality Caesar dressing.
Nancy approaches salads with the same depth and layers as any of her signature dishes. Nancy’s Caesar has evolved in complexity as she continues to layer in unexpected components over the years. From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca creation is bursting with texture, flavor and originality.
Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.
From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca Caesar salad creation is bursting with texture, flavor, and originality.
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