Eggs Sardou

For the Creamed Spinach melt 2 TBS butter in a sauce pan over low heat. Add ¼ cup flour and mix to make a roux. Whisk in 1 cup whole milk and bring to a simmer. Add 8 ounces fresh spinach, a pinch salt and pepper, and a dash of nutmeg. Simmer for 15 minutes.

Pasta a la Gricia

Cook 1 pound of rigatoni in a colander placed in lightly salted boiling water. Saute 1 package of Italian sausage cut into 1 inch pieces until golden brown. Add 2 cups of the pasta water to the sausage and reduce by half. Add cooked pasta along with 1 package of baby spinach and 2 cups of grated pecorino romano cheese. Season with salt and pepper ( and crushed red pepper if you like it spicy). The pasta water will make a sauce, serve with crusty Italian bread and mangia, mangia!

Rack of Lamb

To prepare the rack of lamb, fold back the “fat cap” exposing the glossy white silverskin. Remove this by slipping your knife under it and cutting it off. This is essential to a tender rack of lamb. Cut the rack in half and marinate in 1 cup olive oil, 6 cloves of garlic sliced, 3 sprigs of fresh rosemary, and a pinch of salt and pepper for at least 2 hours.