I’ve said this time and time again in my posts, that I love the restaurant Barbuto, located in the West Village of Manhattan. The chef owner Jonathan Waxman, (who was recently nominated for a James Beard award for best chef) makes Italian food his way. His dishes are kept simple, and change according to the season…I LOVE THAT.
Barbuto is casual, energetic and a real mixed crowd. At one table you may see a conservative man in a suit and next to him there’s a girl covered in tattoos. Also, it’s a great place for celebrity sightings, as well as many Food Network chefs, since it’s in walking distance from the cooking studio.
For Mother’s Day, me and my little family went to Barbuto for dinner. Needless to say, we had a fantastic meal and a great time. Jonathan has some specialties and I have some favorites, but this time on the menu he had a farro salad, that I totally enjoyed. Since my husband and I love farro, I had to go home and recreate Jonathan’s recipe; I did, however make some changes. He used almonds, I used hazelnuts and I added orange rind and juice, which he did not. If you’re in NYC, this place is a must go. You won’t be disappointed, in the last 7 years we have never been!
D I V A
continuare per la ricetta>>
One of Jonathan Waxman’s specialties is his gnocchi. What makes them unique is, that he pan sears them before saucing. Below are 2 links to my version of gnocchi.
link to gnocchi recipe>
link to pan seared gnocchi recipe>