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Sandro Fioriti has been sharing deliciously authentic Roman trattoria food around New York City for over 30 years. Working his way up the kitchen from washing dishes to becoming a sous chef to renowned Franco Carbonari at age 17 to receiving the prestigious Circolo della Stampa in Milan at age 20, Sandro knew that creating dishes to share with others is exactly what he was meant to do.
An immediate success from his first restaurant, D’Artagnan, Sandro was offered a once in a lifetime opportunity by famous Italian restaurateur, Tony May, to bring authentic Italian cuisine to the heart of New York City – the birth of Sandro’s. From 1985 to 1992, Sandro introduced unique and unheard dishes to New Yorkers and was deemed one of the Top 10 New Restaurants in America by USA Today.
After a move to the Caribbean, Sandro came back to New York City to open up a second Sandro’s, now serving signature Roman-style cuisine alongside with his wife and son.
Visiting New York City? Make sure to reserve your experience at Sandro’s.
Bona Furtuna collaborated with Sandro’s Restaurant to create this delicious Carciofi alla Romana dish.
If you make it at home, we’d love to see how it turned out for you. Post it on social media and tag us @bonafurtunafarm, @sandrosrestuarant and use #chefserieswithbonafurtuna!
CARCIOFI ALLA ROMANA
▢ 8 medium artichokes
▢ 1/3 cup italian parsley
▢ 2 cloves of garlic
▢ 2 filets of oil cured anchovies ( deboned)
▢ 2 tbsp plain bread crumbs
▢ 1 tbsp dried mint
▢ 1 tbsp Bona Furtuna Oregano Flowers
▢ salt and pepper to taste
▢ 2 cups of water
▢ 2 cups of dry white wine (Frascati)
▢ 8 tbsp of Bona Furtuna Heritage Blend
▢ 1/2 lemon
With a paring knife cut the stem to leave about 2 inches, remove the outer fibrous parts and cut the top part of the artichoke. Starting from the base of the artichoke, proceed to remove the outer leaves of the artichoke with a circular movement of the knife. Rub the artichoke with the lemon to prevent discoloration.
- Clean the parsley, wash and chop together with the garlic and anchovies. In a small bowl place and mix together the breadcrumbs, oregano flowers, mint and the already chopped ingredients. Add the EVOO to have a soft mixture.
- Open the artichoke a little by gently tapping the top of the artichoke on a cutting board or marble surface. With a teaspoon remove the fuzzy inner part and fill each artichoke with the mixture previously prepared.
- In a deep pan, place the artichoke heads down and close together leaving no space between them. Pour over the water, the white wine and remaining EVOO. Add salt and pepper to taste. Cover the stems with butcher paper and close with a tight lid. The artichokes are ready when soft and the liquid has almost all evaporated.
Remove them from the pan and pour the remaining liquid over. They can be served warm or at room temperature.