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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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Tony's Table: Smoky Fried Chicken From Plan Check Restaurant

Tony Tantillo takes us to Plan Check restaurant, where we learn to make their smoky fried chicken.


2 cups hickory wood chips

1 chicken, cut into big pieces… 118 more words

Plan Check

Tony's Table: Lemon Chicken From Rao's Restaurant

Tony Tantillo takes us to “Rao’s Restaurant”, where we’re learning how to make their delicious lemon chicken.



Tony's Table: Pizzoccheri alla Valtelinese

Pizzoccheri alla Valtellinese
House-Made Buckwheat Pappardelle Tossed with Braised Savoy Cabbage, Roasted Garlic, Fried Sage, Yukon Potatoes and Bitto Cheese Fondue
(Serves 4)


1/2lb. Buckwheat Flour… 171 more words