Fashion show,Vogue (magazine),Dolce & Gabbana,Butter,Truffle,Dress,Olive oil,Bucatini,Cephalopod ink,Pasta

Two Runway-Ready Recipes to Try This Thanksgiving

November 25, 2016

Wander through the Spring 2017 fashion shows on Vogue Runway, and you’ll notice that among the many sheer dresses and pops of shocking pink, another, tastier trend emerges: food prints. Whether it’s the fish at Dolce & Gabbana or the cherries that dotted Altuzarra’s frocks, something delicious has become one of fashion’s favorite motifs. Lucky for us, these pieces have hit the runway just in time to get one’s culinary gears turning this Thanksgiving. asked two pairs of New York chefs to whip something up inspired by the most confectionary looks on the catwalks this season. Consider them a festive, fashionable antidote to the traditional turkey—and as they say in Italy, Mangia! Pasta alla Gabbana by Chefs Frank Castronovo and Frank Falcinelli of Frankies Spuntino“Like Dolce & Gabbana, we have roots in Sicily, and this dress screams the Sicilian coastline. This dress, and pasta, is a celebration of Sicily’s food, its people, and its diverse, and colorful, culture.” Bucatini With Squid Ink, Tomato, and White Truffle Ingredients 5 T Frankies 457 Spuntino Extra Virgin Olive Oil 3 cloves garlic, sliced paper-thin 4 T squid ink One 28-oz. can peeled whole San Marzano tomatoes, lightly crushed by hand 16 oz. dried bucatini 3 T unsalted butter 16 grams fresh white truffle Directions 1. In a medium saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Gently fry 4 slices of garlic on medium heat until golden brown. Add in 4 tablespoons of squid ink and 2 tablespoons of water and cook together. Set aside...

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