Inspired by a video posted by Chef Chef Nicola Dinato of Zanze XVI in Venice. I learn so much just by watching the best and then attempting it myself. Everything here was made from scratch, including the pepperoni focaccia in the back. Summer red onions and eggs for pasta were from Hilltop Hanover farm, tomato water (from heirloom tomatoes in my garden, leftover paste was used on the focaccia).
Anchovy & Summer Onion Pasta
The Looseleaf Cookbook 