How These Beloved Chefs Make Shrimp Parm at Their Hit Italian American Restaurant | Culinary Masters скачать в хорошем качестве

How These Beloved Chefs Make Shrimp Parm at Their Hit Italian American Restaurant | Culinary Masters

Chefs Angie Rito and Scott Tacinelli have created one of New York's toughest tables with their West Village hit Don Angie. For the new San Sabino, it looks like there's no sophomore slump in the offing for the husband-wife duo. Opening next door to Don Angie, San Sabino is a continuation of the chef making an ode to the Italian America food they ate growing up, which for Tacinelli was in New Jersey and Rito in Ohio. But what differentiates this new restaurant is a focus on seafood, as well as coastal American cities where there's an Italian diaspora such as San Francisco and New Orleans. An early winner on their new menu is a shrimp parm that is more nostalgic for Tacinelli than Rito, as Angie admits to having never heard of shrimp parm growing up in Cleveland. In this latest episode of Culinary Masters, the duo show how they make their take on a northeast classic, but then also show how they make some key changes that make it distinctly their own—from Thai basil to a sweet and spicy arrabbiata that's punchier and more dynamic than the marinara you might be used to. It's an excellent dish and reason enough to go to San Sabino—that is, if you can secure a table. Check more of Robb Report Here: Subscribe:    / @robbreport   Website: https://robbreport.com Instagram:   / robbreport   Twitter:   / robbreport   Facebook:   / robbreport   Don’t miss the food event of the year. Register for Robb Report’s Culinary Masters now https://robbreport.swoogo.com/culinar.... Or, for more information on Robb Report experiences, visit RR1.