Posted by Monis Rose on February 25, 2020 · Leave a Comment
Take the Rye Macaroni (made in-house) with fennel sausage, black kale, and ricotta. Fiorelli’s mom cooked him a similar dish when he was little. “She used boxed orecchiette pasta, went to the butcher for the sausage, put in any vegetables we had around, and mixed it with a little Parmesan cheese and olive oil. A staple in Italian American homes.”
Filed under Affordable & Healthy Eats · Tagged with branzino, brown sugar budino, butcher for the sausage, Chef Fiorelli, CHEF MICHAEL FIORELLI, Chopped Black Kale salad, deboned bird, Dining in West Hollywood, Double-Double, he walked into James Beard Award-winning chef, In-N-Out, James Beard, Los Angeles Dining, Melrose, Melrose and Doheny, Nachos, OLIVETTA, Philadelphia, Rye Macaroni, sourdough bread, Susanna Foo’s, Troubadour