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Duck Confit Orecchiette At The Peninsula In Beverly Hills


½ lbs orecchiette

2 tbsp olive oil, plus more for garnish

1 tsp shaved garlic

½ tsp chili flakes

2 tbsp julienne sundried tomatoes… 111 more words

Tony's Table

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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