“Recycling Ingredients” at L'Artusi

By Jen Murphy Posted July 08, 2010

Wasting food is one of my biggest pet peeves. So I'm always looking for new ideas to get extra use out of leftovers or scraps. One of my favorite Manhattan restaurants, L’Artusi, inspired me this week with its resourcefulness. To make his stellar day-boat halibut with grilled corn, cherry tomatoes and basil, chef Gabe Thompson poaches the halibut in whey, the byproduct of the process they use to make their own ricotta cheese. It makes the fish silky-smooth and creamy, in addition to being a useful “recycled” ingredient. The dish will be on the menu through Sunday.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like
powered by ZergNet