1100 New York Ave. NW
One block North of the Metro Center,
at the corner of 12th and H Street.
Washington DC 20005
Carmine Marzano - Chef/Owner
1) 1 pound of fresh Porcini Mushrooms (substitute with Shitake Mushrooms)
2) 2 medium ripe Tomatoes
3) 3 tablespoons of extra-virgin Olive Oil
4) 1 clove of Garlic sliced
5) 3 Eggs
6) 2 ounces of grated Parmesan
7) 8 slices of stale Bread
8) Salt and Pepper
1) Clean the mushrooms very gently and with a small knife scrape the stalks.
2) Wash and dry, then cut them into thin strips.
3) Heat the oil in a casserole and add the garlic when it starts to turn golden.
4) Add the mushroom and season lightly with salt and pepper.
5) Continue to cook over a gentle heat stirring occasionally with a wooden
6) Meanwhile, peel and chop the tomatoes. Then add them to the mushrooms.
7) Add 1 quart of boiling salted water and carry on cooking.
8) Toast the bread, then place it in individual soup bowls.
9) Break the eggs into soup bowls.
10) Add some of the grated parmesan.
11) Beat with a spoon, then add the mushroom soup.
12) Serve in bowls on top of the toasted bread.
13) Sprinkle with grated parmesan.
Pappardelle in a Rabbit Sauce
Pappardelle al ragu di Coniglio
1) In a medium bowl, combine all of the ingredients and mix by hand until
2) Remove to a lightly floured work surface and knead until smooth.
3) Roll out into a ball, cover with plastic wrap and set aside to rest for one hour.
4) To prepare the pappardelle, disolve the pasta dough into 4 quarters and roll
each piece separately through a pasta machine set at the widest setting.
5) Fold into 1/3 and repeat this step, rolling and folding at this setting for three
6) Set the roller at the narrowest setting and roll the dough through the machine.
7) Repeat this procedure, decreasing the opening after each rolling and dusting
the dough with flour if necessary.
8) To desire thickness set machine on the second to last setting.
9) With a pasta cutter, cut large fettuccine 1 inch wide and 3 inches long.
For the Ragu:
1) 1 Rabbit 2 to 2 1/2 pounds
2) 1 medium Onion
3) 1 Carrot
4) 1 quart of Chicken Stock
5) 1 stalk of Celery
6) 2 cloves of Garlic
7) 2 tablespoons of Tomato Paste
8) 2 glasses of Red Wine
9) 1 Bay Leaf
10) ½ teaspoon of ground Rosemary
11) ½ teaspoon of sound Sage
12) Pinch of Nutmeg
13) Salt and Pepper to taste
14) 1 tablespoon of chopped Parsley
15) 3 tablespoons of Olive Oil
1) In a medium saucepan over medium heat, warm the oil.
2) Add the onion, carrots, celery and garlic previously chopped very fine.
3) Saute until translucent about 4 minutes.
4) Add rabbit cut into 4 pieces (leg, front and saddle) and let it saute until light
brown in color.
5) Add salt, pepper, chopped herbs and 2 glasses of red wine.
6) Let it evaporate to ½ of the liquid, then add the tomato paste and chicken
7) Let it cook for about 45 minutes in medium heat.
8) Debone and cut meat in julienne by hand.
9) Put the meat in the sauce and let it cook for 10 more minutes.
10) In a large pot bring water to a boil for the pasta.
11) Add salt and cook the pasta until al dente.
12) Drain and add the rabbit ragu and serve promptly with some fresh grated
Prato Almond Biscuits
Cantuccini di Prato
1) Sift the flour into a bowl together with the other ingredients.
2) Start to mix everything and if it becomes too stiff add a little bit of milk.
3) Then shape into three (3) elongated rolls, each as thick as about two
4) Place on the oven tray over parchment paper and base with the yolk.
5) Bake in oven for 15 minutes at 300 degrees farenheight and then obtain
the classic wedge shape of cantuccini.
6) Finally, return to the oven for another five (5) minutes.
7) Delicious when dipped in espresso or Vin Santo wine.
Lindsey and Chef Carmine Marzano at the
"Luigino's Taste of Venice Cooking Class"