Whether it’s at his Michelin-starred fine-dining flagship, Fiola, or his neighborhood pasta house, Sfoglina, 2002 F&W Best New Chef Fabio Trabocchi has a simple goal: to make guests happy. Growing up in Le Marche in northeastern Italy, Trabocchi’s family had little means but made a point to cook with seasonal produce purchased directly from local farms. They spent every Sunday morning cooking together, making fresh, simple fare to be enjoyed in each other’s company. “Food was a way of making people happy and communicating that they mattered. Despite our poor upbringing, we felt rich in spirit and happy when we ate together,” says the James Beard Award-winning chef.
These dishes are an extension of that upbringing, each highlighting fresh ingredients with well-executed technique and thoughtful flavor combinations. They’re also representative of Trabocchi’s Italian home, from basic sautéed greens to holiday centerpieces. Make them, share them, and be happy.
Sautéed Rainbow Chard with Garlic and Lemon
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek
Perfectly cooked rainbow chard requires little enhancement to be as delicious as it is colorful — you’ll only need garlic, quality olive oil, and a bit of lemon zest, plus salt and pepper.
Pan-Roasted Fingerling Potatoes with Pancetta
Golden, buttery fingerling potatoes are boiled, browned in a skillet along with onion and pancetta, and tossed with plenty of fresh dill for an easy side with just enough indulgence.
Fisherman’s-Style Seafood Stew
A happy combination of mussels, clams, cod, snapper, shrimp, and squid, this tomato-based Italian staple is typical of the Marche region, where Trabocchi grew up. Cooking the seafood in stages is key to ensuring everything’s optimally tender.
Italian Trifle with Marsala Syrup
A simple but sophisticated dessert, this Italian trifle shines with vanilla-infused pastry cream, sponge cake with a touch of orange zest, and Marsala syrup. Serve with whipped cream and berries.
Citrus-Marinated Pork Rib Roast
A beautiful centerpiece for the winter table, this rib roast for a crowd is studded with garlic and bathed overnight in a bright marinade of citrus, bay, rosemary, fennel seeds, and juniper berries. An assortment of small roasted apples and pears dresses up the platter with a hint of sweetness.
Celery Root and Mushroom Lasagna
Fabio Trabocchi may reserve this luxe lasagna in bianco for special occasions, but with its layers of silky noodles, supremely rich sauce, root vegetable ragù, fresh mozzarella, and whole basil leaves, we think serving it is a special occasion in and of itself.
