Makes 6 servings Prosciutto cotto is the cooked variety of prosciutto, more like typical ham than the dried variety we often see on charcuterie boards and paninis. We like it here because it feels a little meat more substantial for this breakfast dish, but you can use whatever style you […]
Serves 8 Herbed Polenta Makes 8 Servings
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Makes 6 servings Unlike potato gnocchi, these dumplings are a bit more dense and toothsome, though still nice and light. The truffled cheese sauce is decadent and rich, making it perfect for a special occasion.
Serves 4 Dried mushrooms are great for adding richness and savoriness, but they can be a little pricey. As an alternative, look for bulk mushroom powder (you’ll just need a pinch) or you can omit them altogether. For a dairy-free version of the polenta, use olive oil instead of butter […]
Serves 6 Polenta Chef’s Note: Sopressata is usually much larger in diameter than a regular salami, so one slice per person is usually enough, but if you are using any other type of good-quality soft salami, you may have to increase the number of slices for each serving. DISH Member Login […]
Makes 12 servings This recipe is adapted from the menu of the Gatehouse restaurant on the CIA’s Napa campus in St. Helena, California. It is sweet and savory (mostly sweet!) and is the perfect way to showcase in season strawberries, though we think peaches would also be delicious. The whipped […]