A Lesson in Italian Flavors

Michael White rules an Italian-restaurant empire in Manhattan, ranging from refined (Marea, Alto) to rustic (Convivio). F&W streamlines his best dishes.

By The Food & Wine Test Kitchen

Lesson: Pour a crisp soave when serving a recipe with artichokes.
Recipe: Grilled Fish with Artichoke Caponata

Lesson: Seek out freshly made ricotta for its milky taste and creamy texture.
Recipe: Crunchy Vegetable Salad with Ricotta Crostini

Lesson: After the main ingredient, salt and acid (citrus, vinegar, wine) are key.
Recipe: Angel Hair Pasta with Squid, Mussels and Zucchini

Lesson: Always stir orecchiette as it cooks so it doesn't stick together.
Recipe: Orecchiette with Sausage and Chicory

Lesson: Don't add oil to pasta cooking water. It makes the pasta too slippery for sauce.
Recipe: Pasta with Creamy Salt Cod Sauce

More Great Recipes:

Delicious Dishes by Michael White

Fast Italian Summer Recipes

Italian Cooking Guide

Video: Pasta

Michael White's wife, Giovanna, is from Molise, Italy. As a kid, he made pasta with his Norwegian grandmother. Photo courtesy of Daniel Kreiger.

A Lesson in Italian Flavors

More Great Recipes:

Video: Pasta

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