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Ad Hoc at Home Cookbook | Thomas Keller Restaurant Group
thomaskeller.com
my mother in law’s knaffeh recipe that only I will understand:
4 cups of milk
1 cans of condensed milk
1 can of table cream (Nestle)
1lb butter (unsalted)
1 bag of Kataifi filo dough
corn starch
bring 2 cups of milk to a boil first. then add 2 other cups of milk with some tablespoons of corn starch to make it thick. once the mix is thick, mix with condens
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locals. It’s family-run, with good old-fashioned quality, as Gino (with his long white beard) cooks, and his engaging English-speaking son, Manuel, serves. They have one of the best wine lists in town, serve only homemade pasta, and are known for their raw fish and wonderful seafood antipasti misti (€10-16 pastas, €15-25 secondi, Fri-Wed 12:00-15:0
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