TASTE | WHEN LIFE GIVES YOU LEMONS

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New York

Donohue’s (845 Lexington Avenue, New York; +1 212 744 0938)

Il Posto Accanto (190 E 2nd Street, New York; +1 212 228 3562)

Paris

Chez Rene (14 Boulevard Saint-Germain, 75005 Paris; +33 1 43 54 30 23)

Le Duc (243 Boulevard Raspail, 75014 Paris; +33 1 43 20 96 30)

Tangier

Casa d’italia (Palais de Institutions Italiennes, Tangier; +212 5399 36348)

El Morocco Club (Place du Tabor, Kasbah, Tangier; +212 539948139) 

There is a common trait that all these restaurants have in common: A soul. In a world where restaurants come and go, these six are here to stay. There is something to be said for friendly staff, good, uncomplicated food, and a cheerful environment. 

Our Nespresso machine is, by far, the most used kitchen gadget we own. Before moving into our apartment on the Rue de Seine (Paris) we would have our coffee at Café de Flore (172 Boulevard Saint-Germain, 75006 Paris; +33 1 45 48 55 26) every morning. When designing our new kitchen, the idea was to create a cafe in our apartment, so since moving in, we have never been back to Café de Flore for our morning coffee.

Snack: Black chocolate. Several years ago, I noticed that when Marco’s mood was heading south, and I would offer a piece of black chocolate, everything would suddenly come up roses! Since then, there is always a bar of black chocolate sitting in our fridge in the case of emergency.

 Cocktail

Jamie: Red wine has always been my favorite, with only a margarita as its challenger from time to time.

Marco: I’ve always been partial to a Negroni, probably due to my Italian roots.


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Marco’s Recipes

TIRAMISU WITH LEMON
(Serves 6 to 8)

WHAT YOU NEED
For the cream:
1 1/8 cup of mascarpone cheese
3 eggs
5/8 cup superfine sugar https://rstyle.me/+xh1wqDmncPYgjd_9q0qBpw
36 ladyfingers

For the syrup:
2 1/2 cup of Limoncello
7 1/2 cup of hot water
2 to 3 packets of Dr Oetker vanilla sugar

For garnish:
6 to 8 thin lemon slices
Lime zest

WHAT YOU DO
For the cream:
• Separate the egg whites and yolks into two different bowls. Beat the egg yolks with 1/2 cup of sugar until they turn white.
• Add the mascarpone cheese to beaten egg yolks, mix until smooth and creamy.
• Beat the egg whites, then add 1/8 cup of sugar to tighten; gently stir in the mascarpone cream.
• Once incorporated, place the cream in the refrigerator.

For the syrup:
• In a wide, shallow dish, pour limoncello with 7 1/2 cups of hot water. 
• Stir in 2 to 3 packets of vanilla sugar and mix together.

Make the Tiramisu:
• Dip as many as 5 biscuits on both sides in the syrup mixture and arrange them every inch or so, in each individual dessert dish.
•Cover with a layer of mascarpone cream and smooth the top surface with a large knife.
• Place a slice of lemon on the top and sprinkle with a little lime zest.

 

CHICKEN MILANESE
Serves 6 to 8

 WHAT YOU NEED
6 to 8 chicken cutlets
2 eggs
3/8 cup of bread crumbs
1 tbsp of butter
7/8 cup of rapeseed oil
salt
pepper 

WHAT YOU DO
• Slice each chicken cutlet in half horizontally and pound with a mallet until thin.
• Dredge each cutlet though the beaten eggs and then through the breadcrumbs. 
• Heat the butter and oil in a frying pan over medium-high heat. Add the cutlets one at a time  and then 
• Cook until golden brown, about four minutes per side. Season with salt and pepper.

  

TRUFFLE POLENTA

 WHAT YOU NEED
2 1/2 cup La Cerqua White Truffle Polenta
1 qt of whole milk
2 1/4 cup whipping cream
A small jar of black truffle slices in olive oil OR 1 fresh black truffle, thinly sliced
salt

WHAT YOU DO
• Bring the milk and cream to a boil.
• Gradually add the polenta with a little salt by mixing gently with a whisk.
• When the polenta begins to set, remove from heat and place the polenta in a serving dish.
• Cut the polenta and serve with slices of truffles.