FRESH AND FLAVORFUL

GET READY FOR A PASTA SURPRISE. COOKED IN ORANGE JUICE AND WATER, THE BUCATINI MAKES A COLORFUL AND FLAVORFUL BACKDROP FOR THE FRESHNESS OF THE MUSSELS, ORANGE, AND BASIL. A LITTLE CAYENNE AND PEPPERCORNS GIVE IT A GENTLE KICK.

BUCATINI WITH MUSSELS, ORANGE, AND BASIL serves 4

COVER STORY

THE INGREDIENTS:

11½ ounces bucatini pasta

• 24 mussels

2 cloves garlic, pressed

½ teaspoon cayenne powder

½ cup dry white wine

• 15 ripe oranges

12 black peppercorns

24 fresh basil leaves

5 teaspoon extra virgin olive oil

• ½ teaspoon salt + more for cooking pasta black pepper, to taste

THE INSTRUCTIONS:

1. Squeeze the juice from twelve of the oranges. Peel the remaining three oranges and segment them to remove all pith and membranes. Break the segments in half. Set aside.

2. Add the juice and peppercorns to a large saucepan and bring to a boil. Fill a bowl with cold water. Add the basil leaves and cook for 5-10 seconds. Remove the basil leaves with a spider or slotted spoon and place them in the cold water to halt the cooking. After 2-3 minutes remove the basil leaves from the cold water and lay them out on paper towels to dry. Do not discard the cooking liquid. It will be used to cook the pasta.

3. Place olive oil, garlic, and cayenne in a large skillet over medium heat. When heated, add the mussels and cover the skillet until the mussels open (3-6 minutes). Add the white wine and cook until it is mostly evaporated. Take the skillet off of the heat, shell the mussels and return them to the pan.

4. Add 4-6 cups of water to the saucepan with the orange juice and bring to a boil. When it boils add salt for cooking the pasta. Add the bucatini. If it does not go into the pan entirely, let the immersed parts soften a bit and then gently push the remainder into the liquid. Cook for the time indicated minus 3 minutes.

5. Place the skillet back over medium heat. Add the pasta without the peppercorns to the skillet to finish cooking until al dente in that liquid. Add a bit of pasta cooking water if necessary. At the end of cooking add the basil and orange pieces to the skillet and toss lightly to blend. Taste and adjust seasoning as desired. Serve warm.

Spring Joy

Our background for this image is a tabletop inspired by our JOY PERPETUAL COLLECTION. This table is our signature lightweight concrete in ivory white with a hand-lacquered gold channel. See more of this exquisite new collection HERE

Limoncello Tiramisu

serves 9-12

THE INGREDIENTS:

For the lemon curd:

3 eggs at room temperature

1 cup sugar

• ¼ cup fresh lemon juice

• zest of 2 lemons

1 cup butter at room temperature

For the tiramisu:

1¼ cups heavy whipping cream

2 cups mascarpone cheese

• ⅓ cup sugar

2 teaspoons vanilla extract zest of 1 lemon

24 ladyfingers

• ½ cup limoncello

1 cup lemon curd

THE INSTRUCTIONS:

Make the lemon curd:

1. Prepare the lemon curd by gathering all of the ingredients first. Whisk the eggs in a bowl until completely combined.

2. Add the eggs, sugar, lemon juice, and zest to a medium saucepan. Whisk to fully incorporate.

3. Add the butter in pieces and continue to whisk over the lowest heat until the butter melts.

4. Using a rubber spatula, stir continuously for 25 minutes. Turn the heat to medium-low and continue stirring until the curd thickens and turns a creamy, opaque color (about 5 minutes).

5. Immediately transfer the curd to a bowl and continue stirring for a couple of minutes while it cools. If desired, pass through a mesh strainer to remove any solids.

Make the tiramisu:

1. Beat the cream to soft peaks in a medium bowl. Set aside.

2. Beat the mascarpone, sugar, and vanilla in a separate bowl until thick and smooth. Add the lemon zest and stir with a rubber spatula to fully incorporate.