This video follows an authentic Italian cooking experience built around Vincenzo’s Plate. The focus is on simple ingredients, traditional technique, and the kind of careful details that make Italian ...

Remove the tops of the eggplant. Cut the eggplant in half. Scoop out and reserve the flesh. In a large pan on medium high heat, sauté the eggplant halves in extra virgin olive oil, beginning with the ...

Bring one gallon of lightly salted water to a boil. Add the octopus. Reduce to a simmer for 30 minutes. Remove from the water and cool. In the same water, poach the shrimp for five minutes. Remove and ...