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Ravioli In Salsa Rosa At La Cava In Sherman Oaks

Ravioli in salsa rosa from La Cava in Sherman Oaks.

Homemade ravioli stuffed with spinach, ricotta and nutmeg in a pink sauce.

Boil the ravioli in hot water for three minutes while preparing the sauce made of tomato sauce and a touch of heavy cream. 29 more words

Tony's Table

Rigatoni A La Vodka At Clifton's

Clifton’s chef Andrew Pastore shares his recipes for Rigatoni a la Vodka.


6 1/2 oz fresh rigatoni pasta

6 oz marinara

5 ea cherry tomato cut in half… 115 more words

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Cappelleti Alla Carbonara At Il Barone Ristorante In Newport Beach

Cappelleti alla Carbonara


1 pound cappelletti or any pasta you’d care to use

1 tablespoon butter

½ cup chopped white onions

8 ounces smoked pancetta, diced… 145 more words

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Shrimp Fra Diavolo At Rao's In Hollywood

Shrimp Fra Diavolo from Rao’s in Hollywood.


1 pound, 8-12 count shrimp

1/4 cup olive oil

All-purpose flour for coating shrimp

1 tablespoon kosher salt… 78 more words

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Roasted Cauliflower From Bistro 45 In Pasadena

Roasted cauliflower with garlic aioli on organic spinach puree from Bistro 45 in Pasadena.

Garlic Aioli 

1 egg yolk, organic

1 tsp mustard, dijon

2 cloves garlic, minced (roasting the garlic is optional) 262 more words

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Tony’s Table: Facci Ri Veccia

Tony Tantillo takes us to Il Barrone in Newport Beach, where we learn to make Chef Franco Barrone’s Facci ri Veccia.

Ingredients: Dough
3 cups Manitoba flour… 177 more words

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Squid Ink Pasta At AKA In Pasadena

Squid ink pasta with seafood cream sauce from AKA in Pasadena.

For the pasta:

4 cups all-purpose flour

5 eggs

1 tablespoon squid ink

1 teaspoon salt… 287 more words

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