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Italian Love Knots

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Italian Love Knots, also known as Taralli Dolci
Italian Love Knots, also known as Taralli Dolci, are traditional cookies known for their tender, cake-like texture and anise flavor.

Also known as unicetti, anginetti or taralli dolce to the many devotees of Strip District institution Enrico’s Biscotti Company, these cookies are featured in a new cookbook, My Black Book, authored by its founder. Larry Laguttata, also known as the Biscotti Baron, shares not only pasticceria know-how in his gorgeous little tome: there’s also a warm sense of nostalgia about turn-of-the-last- century Italian life in our fair ‘Burgh. The book is a perfect holiday gift.

To purchase the book, enricosbiscotti.com.

ITALIAN LOVE KNOTS RECIPE

INGREDIENTS

3/4 cup melted butter

3/4 cup sugar

1 tbsp vanilla

3 eggs

4 cups flour

2 tbsp baking powder

1 pinch of salt

1/2 cup hot water

2 cups powdered sugar

1/2 tsp anise extract

Milk

Colored sprinkles

INSTRUCTIONS

Preheat your oven to 350 degrees.

  1. Heat the butter until completely melted.

  2. Cream together the melted butter and sugar.

  3. Add vanilla, eggs, flour, baking powder, and salt.

  4. Mix at low speed for about 30 seconds, then add HOT water and combine well. The dough will be tacky.

  5. On an un-floured board, take a piece of dough weighing about 1 ounce and roll the dough into a log about 2 inches long. Taking the ends of the log, bring one end over the other, then underneath and through the middle, like tying a knot.

  6. Place on a prepared baking sheet and bake at 350 degrees for 15 minutes. Let them cool completely.

  7. In a bowl, place the powdered sugar and anise extract. With a whisk, drizzle in milk a little at a time until you have an icing consistency that suits you. The amount of milk you use will determine the thickness: some like a thick icing, some a simple glaze. Your kitchen, your rules.

  8. Dip the top of the cookie into the glaze and sprinkle the top with colored sprinkles.

    Makes 48 cookies

Recipe by Larry Laguttata / Styling by Anna Calabrese / Photography by Dave Bryce

Recipe excerpted with permission from Larry Laguttata’s cookbook, My Black Book: Enrico Biscotti Company, available at enricobiscotti.com. 

Try these other delicious cookie recipes:

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Alternative Bubbles for Holiday Toasting

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Wine expert Adam Knoerzer recommends 10 toast-worthy beverages (none of which are champagne) for your New Year’s Eve celebrations.

Here we are rapidly approaching the end of 2024, with the holiday season upon us!

This begs the question: What should fill our glasses as we celebrate? Our friend and TABLE wine expert Adam Knoerzer recommends 10 bubbly options that go beyond the standard bottle of bubbly. Find them at your local Fine Wine & Good Spirits, neighborhood beer distributor, or online. Cheers!

Alternative Bubbles for Holiday Toasting

Wine

Champagne Marion-Bosser Tradition Premier Cru Brut Nonvintage

From a women-owned, organic label in the Champagne region of France, this bubbly is both traditional and complex.

Awashizuku Sparkling Sake

Lightly sweet and sparkling, this saké offers a bright acidity. Serve in a chilled white wine glass.

Calvet Crémant de Bordeaux Brut Nonvintage

With a pale, copper pink hue to the eye, this wine gives out flavors of under-ripe red fruits like plums and raspberries.

Vietti Moscato d’Asti Cascinetta

This wine is a sweet, lightly-effervescent sparkler that’s all orange blossoms, peach rings, apricots, and ginger.

Mollydooker Miss Molly Sparkling Shiraz McLaren Vale 2019

Find notes of licorice, clove, cinnamon, nutmeg, prunes, dates, and all of the other wonderful Christmas cake spices in this Australian, sparkling shiraz.

Berlucchi ’61 Nature Franciacorta 2010

 This Italian traditional method sparkler is all yellow fruits and brioche, wonderfully toasty and balanced, and a nice alternative to Champagne.

Beer

Brooklyn Brewery Local 1

This Belgian pale ale is refermented in the bottle to give it more of a Champagne-like texture.

Rekorderlig Cider

Refreshing and easy-to-drink ciders with a fruity twist.

Charm City Meadworks

Find an assorted pack of this lightly-carbonated, beer-like mead – made as much for toasting as much as it is for hot tubs – to get flavors like basil lemongrass and elderberry.

Zlaty Bažant

This Slovak pilsner is golden in color, refreshing, and a touch bitter on the finish with a night, light pepperiness.

Story by Adam Knoerzer and Maggie Weaver / Photography by Dave Bryce

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Prickly Pear Margarita

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A dark-pinkish red prickly pear margarita sits in a salt-rimmed glass in front of a green background.

When Paloma Restaurant in Santa Fe said we needed a rest, we had no idea what she meant. But they explained with this Prickly Pear Margarita.

For their clear and crisp finish, unaged agave or Blanco tequilas are ideal for margaritas, which augment strong and citrusy flavor profiles. Paloma offers up a classic prickly pear margarita recipe which is refreshing with a touch of acidic sweetness.

Why is Prickly Pear Purple?

We know you think of pears as green but prickly pear is a whole different thing on its own. Imagine you’re out in the desert, and the sun is beating down. You might put on a hat or sunglasses to protect yourself. Instead of this covering, the prickly pear cactus shields itself from the harsh elements by turning purple. This vibrant hue of color is like the plant’s version of sunscreen. It uses special pigments called betalains that become more prominent when the plant undergoes stress. This clever adaptation not only protects the cactus from intense sunlight but also helps it conserve water.

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A dark-pinkish red prickly pear margarita sits in a salt-rimmed glass in front of a green background.

Prickly Pear Margarita

  • Author: Paloma
Print Recipe

Description

Between its vibrant hue and tangy flavor, this cocktail is a refreshing way to wind down.

Ingredients

Scale

Instructions

  1. Add your ingredients into your shaker, add ice, shake well, and pour into a margarita glass with demerara sugar, and salt rim.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Paloma
Styling by Justin Matase
Photography by Tira Howard 

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Honey Mustard Roasted Chicken

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Aerial view of four peices of Honey Mustard Roasted Chicken on a gray plate.

Goodness has never been so simple. The earnest, honest flavor of farm-raised poultry comes to life in an easy-peasy Honey Mustard Roasted Chicken. They’ll think you spent hours on this dish…only you will know the truth! Serve alongside a buttery farm-to-table baked potato and your favorite farm store vegetable.

Should You Use Chicken Legs or Chicken Thighs for this Recipe? 

You can use either one, and there are advantages and disadvantages to both. The legs are going to be a little crispier, on the whole, but the chicken thighs are fattier and so will create more flavor. It just depends on what you’re going for in terms of the texture. You can also try our Honey Mustard Roasted Chicken with Celery Root Slaw for a different take on roasted chicken. 

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Aerial view of four peices of Honey Mustard Roasted Chicken on a gray plate.

Honey Mustard Roasted Chicken

  • Author: Anna Franklin
Print Recipe

Description

People will think you spent hours on this recipe…only you will know the truth!

Ingredients

Scale
  • 1/4 cup honey mustard
  • 1 lemon, juiced
  • 1 tsp black pepper
  • 1 shallot, sliced thinly
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 lb chicken legs and/or thighs

Instructions

  1. Mix together first 6 ingredients in a Ziploc® bag and add the chicken.
  2. Shake everything around until the chicken is evenly coated.
  3. Refrigerate overnight or at least 1 hour, preferably overnight.
  4. Preheat oven to 250 degrees.
  5. Place on a parchment-lined baking sheet and bake until chicken is golden brown and internal temperature reaches 165 degrees.
  6. Garnish with fresh herbs and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe & Styling by Anna Franklin 
Photography by Dave Bryce

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Steamed Striped Bass with Ginger & Scallions

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Delicately light steamed striped bass with ginger and scallion sitting atop a blue plate.

We are all admirers of the holiday tradition of the Feast of the Seven Fishes, with its festive reminder that the flavors of the sea are satisfying not just in summer, but also through the depths of winter. Thinking forward to the many weeks of winter after the holidays, six Pittsburgh chefs took us on a deep dive into seafood-powered dishes that will brighten the season of chill and gloom with their memorable flavors. In keeping with this issue’s focus on Lake Erie wines, TABLE Magazine’s wine expert Adam Knoerzer pairs each dish with wine from the region.

About the Steamed Striped Bass Recipe

Roger Li’s recipe impresses first with its sheer simplicity, and then with its bright, delicious flavor. In the steaming process, ginger and scallion subtly infuse the fish with their unique personalities. After steaming, a dose of hot soybean oil over more ginger and scallion atop the fish brings out even more flavor. The lightness and purity of this dish are a welcome respite from the elaborate meals of the holiday season.

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Delicately light steamed striped bass with ginger and scallion sitting atop a blue plate.

Steamed Striped Bass with Ginger & Scallions

  • Author: Roger Li
Print Recipe

Description

A simple seafood dish that lets its accompaniments shine.

Ingredients

Scale
  • 1 fresh striped bass, approximately 2 lb
  • ½ cup ginger, peeled and finely julienned
  • ½ cup scallions, finely julienned
  • 2 tbsp rice wine
  • 1 cup soybean oil
  • ½ cup red bell pepper, finely julienned
  • ¼ cup soy sauce

Instructions

  1. Scale and gut fresh bass and stuff with half of the ginger and scallion.
  2. Rub the outside with rice wine and soybean oil.
  3. Steam the fish on a plate for 12 minutes per pound.
  4. Once steamed, top with julienned ginger, scallion, and red bell pepper, and drizzle with soy sauce.
  5. Heat soybean oil until shimmering and pour over the fish to extract ginger and scallion flavors.
  6. Serve immediately. Salt and pepper to taste. Lemon or lime if you wish.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Our Suggested Wine Pairing

Mazza Pinot Grigio: The delicately-flavored preparation of the fish calls for something with an equal lightness of touch. This Pinot Grigio’s crisp orchard fruit flavors and dry finish are a clear choice.

Plus, try these other winter seafood recipes for seasonal deliciousness.

Recipe by Chef Roger Li
Styling by Anna Franklin
Photography by Dave Bryce

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Grilled Pumpkin Swordfish with Aleppo Pepper Oscar & Hollandaise Sauce

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Grilled Pumpkin Swordfish sits atop a bluish, green plate.
Treat yourself to Grilled Pumpkin Swordfish, a rare and tasty delicacy served with asparagus, king crab, and lemony Hollandaise.

We are all admirers of the holiday tradition of the Feast of the Seven Fishes, with its festive reminder that the flavors of the sea are satisfying not just in summer, but also through the depths of winter. Thinking forward to the many weeks of winter after the holidays, six Pittsburgh chefs took us on a deep dive into seafood-powered dishes that will brighten the season of chill and gloom with their memorable flavors. In keeping with this issue’s focus on Lake Erie wines, TABLE Magazine’s wine expert Adam Knoerzer pairs each dish with wine from the region.

A rarity, pumpkin swordfish comes from fish whose diet is particularly rich in shrimp and krill. Their nutrients color the meat a delicate orange. Chef Edwin Smith grills this unusual delicacy, garnishes it with asparagus and seasoned king crab, and then finishes the plate with his lemony Hollandaise sauce. The dish is as striking as it is delicious.

GRILLED PUMPKIN SWORDFISH WITH ALEPPO PEPPER OSCAR & HOLLANDAISE SAUCE RECIPE

INGREDIENTS FOR THE PUMPKIN SWORDFISH

4 oz king crab, shelled

10 oz pumpkin or other swordfish fillet

½ tsp Aleppo pepper powder

½ tsp granulated honey

½ tsp sea salt or kosher salt

5-6 pieces blanched asparagus

INGREDIENTS FOR THE HOLLANDAISE SAUCE

3 large egg yolks, room temperature

1 tbsp freshly-squeezed lemon juice, room temperature

1 tsp prepared Dijon mustard

1/4 tsp sea salt or kosher salt

1 dash Tabasco sauce

1 stick (1/2 cup) unsalted butter

INSTRUCTIONS

1.     Turn the grill to high and preheat the oven to 250 degrees. Set the oven rack at the upper middle level. Lightly grease a small sheet pan, place the crab on this, loosely cover it with foil, and set aside.

2.     Season the swordfish all over with the Aleppo pepper, honey, and salt. Grill on high heat for 5 minutes per side. Move carefully to cooler side of grill to keep warm.

3.     Melt the butter over medium heat and keep hot. Put the foil-covered crab on the upper middle oven rack. Just heat through, about 5 minutes.

4.     While the crab is heating, make the Hollandaise sauce. On high speed, beat together the egg yolks, lemon juice, mustard, salt, and Tabasco.

5.     In a very thin stream, slowly add the hot butter as the mixer is continuing to run. Hollandaise should be creamy, thick, and glossy. Taste and adjust seasoning as needed.

6.     Plate the swordfish, topping it with the asparagus and crab. Drizzle with the Hollandaise and serve immediately.

SUGGESTED WINE PAIRING

21 Brix Gewürztraminer: This wine will sing alongside the rare type of swordfish. Its heavy aromatics and light spiciness will stand up nicely to the dish.

RECIPE BY CHEF EDWIN SMITH, MONTEREY BAY FISH GROTTO / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

TRY THESE OTHER WINTER SEAFOOD RECIPES:

Sopa de Mariscos

Seared Salmon with Borscht Risotto & Horseradish Crème Fraîche

Cod & Potato Chowder with Coconut Milk, Lime & Cilantro 

Steamed Striped Bass with Ginger & Scallions

Roasted Oysters with Cornbread, Leek & Banana Pepper Crumble

Cod & Potato Chowder with Coconut, Lime & Cilantro

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A Cod & Potato Chowder with bright splashes of lime and a creamy coconut milk base.
You’ll never tire of this Cod & Potato Chowder with bright splashes of lime and a creamy coconut milk base: pure comfort in a bowl.

We are all admirers of the holiday tradition of the Feast of the Seven Fishes, with its festive reminder that the flavors of the sea are satisfying not just in summer, but also through the depths of winter. Thinking forward to the many weeks of winter after the holidays, six Pittsburgh chefs took us on a deep dive into seafood-powered dishes that will brighten the season of chill and gloom with their memorable flavors. In keeping with this issue’s focus on Lake Erie wines, TABLE Magazine’s wine expert Adam Knoerzer also pairs each dish with wine from the region.

Please don’t tell Mediterra Cafe’s Chef Aniceto Sousa, but across several days after this photo was taken, we enjoyed his chowder for lunch, and we were very sorry when it was gone. The mild heat from the jalapeños sparks up the soup’s creamy coconut milk base, itself enriched with peppers, celery, garlic, as well as onions. Cod adds its salty profile, and then a splash of fresh lime at the end makes it bright. Like us, you will never tire of this nourishing and warming dish.

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A Cod & Potato Chowder with bright splashes of lime and a creamy coconut milk base.

Cod & Potato Chowder with Coconut Milk, Lime & Cilantro

  • Author: Aniceto Sousa
  • Yield: 2 1/2 quarts 1x
Print Recipe

Description

Even better than clam chowder…

Ingredients

Scale
  • 4  tbsp EVOO
  • 1 cup chopped onions
  • 1/2 cup celery, diced
  • 1/2 cup carrot, diced
  • 3 cloves garlic, minced
  • 1/2 cup red bell peppers, diced
  • 1/2 cup yellow bell peppers, diced
  • 2 tbsp chopped jalapeño
  • 1 tbsp + 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups diced fresh tomatoes
  • 2 tbsp Old Bay seasoning
  • 2 cans clam juice or fish broth (13.5 oz each)
  • 2 cans unsweetened coconut milk (13.5 oz each)
  • 2 cups diced potatoes
  • 1 cup corn, frozen or fresh (optional)
  • 2 lb cod fillet, diced (can also use haddock, halibut, or shrimp)
  • 2 tbsp white rice
  • 1/4 tsp black lime or substitute fresh lime zest
  • 1 cup cilantro, chopped
  • 1/2 cup sliced scallion
  • Hot sauce to taste

Instructions

  1. Heat a 4-quart pot over medium heat.
  2. Add olive oil to the pot and sweat onions, celery, carrots, garlic, peppers, and jalapeño.
  3. Add half of the salt and season with black pepper. Cook for 5-6 minutes stirring often until vegetables are softened.
  4. Add tomatoes and Old Bay, cooking for 4-5 minutes, stirring often.
  5. Add clam juice, coconut milk, and potatoes (corn optional). Cook until potatoes are tender.
  6. Add fish, rice, lime, and remaining salt; turn down heat and simmer slowly until fish and rice are cooked. Rice acts as a thickener. Stir occasionally.
  7. Add cilantro, scallion, and hot sauce to taste. Serve with baguette or grilled bread.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Wine Pairing

Mazza Riesling: The green apple and citrus notes of the wine help cut the richness of the coconut milk while accentuating the jalapeño, cilantro, and lime that highlight the soup.

Try These Other Winter Seafood Recipes:

Recipe by Chef Aniceto Sousa, Mediterra Cafe
Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Beety Bloody Mary

By
Justin Matase
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0
A beet-colored bloody mary on a black backgroound, garnished with a sprig of rosemary.

Beety Bloody Mary is a beety take on the traditional cocktail. The earthy sweetness of this love-it-or-hate-it root vegetable takes on an unexpectedly delightful character. A few strategic flavor elements, an aromatic garnish of fresh rosemary, and a dash of spirits create this beet forward cocktail.

What Are the Health Benefits of Beets?

It’s not often that a cocktail can actually give you health benefits rather than shortening your life (or so experts say...though there are other benefits to alcohol). Beets are an excellent source of vitamins (like vitamin C, and vitamin B6) minerals (like potassium, manganese, and iron), and fiber. They’re also part of a class of foods that contain folates and betaine, which scientists say improve brain health and cognitive function. They might even decrease your risk of dementia. So, you heard it here first…this Beety Bloody Mary is basically a healthy smoothie! (Basically.)

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A beet-colored bloody mary on a black backgroound, garnished with a sprig of rosemary.

Beety Bloody Mary

  • Author: Justin Matase
Print Recipe

Description

An alternative take on the bloody mary.

Ingredients

Scale
  • 4 oz fresh cold-pressed beet juice (available at Whole Foods)
  • 1 oz lemon juice
  • ½ oz pickle juice
  • 1 bartender spoon Worcestershire sauce
  • 1–3 shakes hot sauce
  • 3 oz vodka
  • Fresh rosemary sprigs

Instructions

  1. Combine all liquid ingredients in a pitcher.
  2. Stir together with a bar spoon. Serve in a rocks glass over ice.
  3. Garnish with fresh rosemary.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Justin Matase
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition. 

Rivers Casino is Celebrating the Season

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Sponsored Content

Rivers Casino Pittsburgh is celebrating the season with holiday “spirit”—Christmas and New Year’s Eve menus at Martorano’s Prime, seasonal cocktails at Wheelhouse, and, for a different kind of spirit, TLC’s Theresa Caputo in February.

Holiday Dinners at Martorano’s Prime

Martorano’s Prime, the Italian-American steakhouse by celebrity cook Steve Martorano, is Rivers guests’ home for the holidays.

The acclaimed restaurant will offer special menus for Christmas Day and New Year’s Eve. Guests can enjoy a starter, main course, and dessert. On Christmas, the restaurant will offer minestrone as a starter, roasted prime rib (including horseradish cream, loaded mashed potatoes, Yorkshire pudding, and caramelized Brussels sprouts) as the main course, and tiramisu as dessert.

On New Year’s Eve, guests can enjoy the choice of one starter (famous meatball and Martorano salad, fried calamari bibzy, or fried mozzarella), choice of one entrée (8 oz. filet Sinatra, halibut bibzy, chicken cutlet parmesan, or fra diavolo), choice of one side (risotto, mashed potatoes or grilled asparagus), and choice of one dessert (cheesecake, red velvet cake, or chocolate cake).

Throughout December at Wheelhouse Bar & Grill, all-new yummy and rummy holiday bucket cocktails are on Santa’s menu, including The Grinch, Jack Frost, Rudolph Punch and Holly Berry.

Live! “The Experience” with Theresa Caputo

Theresa Caputo, better known to millions of fans as the “Long Island Medium” from TLC’s hit reality series of the same name, will be appearing live, not once but twice, at The Event Center at Rivers Casino Pittsburgh on Friday, Feb. 3, 2023, and Saturday, Feb. 4, 2023, at 7 p.m. Tickets to Theresa Caputo’s Feb. 4 show at Rivers Casino Pittsburgh SOLD OUT in less than 48 hours. Tickets to the Feb. 3 show start at $39 and are on sale now. Purchasing a ticket does not guarantee a reading.

For more information on upcoming promotions and entertainment, please visit  RiversCasino.com/Pittsburgh

*Menu subject to change

Menu

Bar Menu

Coxinha De Frango

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Coxinha De Frango, deep-fried balls of dough filled with seasoned and shredded chicken, popular in Brazilian cafés.
Deep-fried balls of dough filled with seasoned and shredded chicken, popular in Brazilian cafés

A Pittsburgh native, I’m fiercely proud of our city and its not-heralded-enough cuisine. And yet, when my boyfriend, Will, suggested we move to his hometown of Rio de Janeiro, it was hard to resist. He whispered such sweet nothings in my ear: I love you, he said, and things are open after eight. And so I bid a tearful tchau to the 24-Hour Eat’n Park and headed south.

Read the full article here.

COXINHA DE FRANGO RECIPE

Ingredients

2 tbsp olive oil

5 cloves of garlic, minced

½ medium onion, finely chopped

2¼ cups chicken breast, cooked and shredded

salt and pepper to taste

1 tbsp butter

1 cup chicken broth

1 cup milk

2 cups all purpose flour

1 egg

1 cup panko

2-3 cups vegetable oil

Instructions

For the chicken filling, heat the olive oil in a large pot and sauté garlic and onion until soft and brown. Add shredded chicken and salt and pepper and cook until chicken is brown. Reserve.

For the dough, in the same pot add butter, chicken broth, and milk and bring to a boil. Stir in flour until dough is formed. Knead the dough while it is warm but not hot.

Pinch off a piece of dough about the size of an egg and roll into a ball. Using your hands, flatten the dough. Spoon fill with chicken into the center. Wrap the dough into a pear shape and make sure there aren’t are holes.

While heating a pot of vegetable oil to 350°, dredge the dough in egg and then panko, then deep fry a few at a time until golden brown and cooked through.

STORY AND RECIPE BY RAMSEY DANIELS / STYLING BY LAURA GOBLE / PHOTOGRAPHY BY JOSIAH HULL

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