CinCin: Wood Fired Cucina by Andrew Richardson

  • Fire-grilled stuffed calamari - shishito peppers, arugula and piquillo pepper sauce (page 29)

    from CinCin: Wood Fired Cucina CinCin by Andrew Richardson

    • Categories: Grills & BBQ; Sauces for fish; Stuffing; Appetizers / starters; Italian
    • Ingredients: squid tubes; squid tentacles; shishito peppers; arugula; pimentón; olive oil; Champagne vinegar; canned piquillo peppers; shallots; bay leaves; manzanilla sherry; button mushrooms; prawns; chives; lemons
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  • ISBN 10 1927958741
  • ISBN 13 9781927958742
  • Published Oct 03 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Canada
  • Publisher Figure 1 Publishing

Publishers Text

What is the essence of Italian cuisine? If you ask CinCin’s Chef Andrew Richardson, he’ll tell you it is cooking in rhythm with the seasons and allowing fresh, local ingredients to shine. CinCin: Wood-fired Italian Cucina showcases the restaurant’s signature wood-oven cooking techniques and Chef Richardson’s inspiring use of the finest West Coast and Italian ingredients.