lbs. hot Italian sausage, your favorite tomato sauce, dry white wine. I used a Pinot Grigio, green bell pepper, cut into square pieces, a Vidalia (or sweet) onion, chopped, carrot, finely chopped, Bay ...
beef tenderloin accompanied by smoked eggplant and marsala wine sauce; and braised vintage fish maw featuring 10-year-old yellow croaker maw, expertly prepared using classic Italian techniques.
It also got significantly saltier and the umami flavor became more pronounced, leaving me craving meat and wine. In short, it lived up to the hype. In addition to being a sauce maker, Carbone is a ...