Or we'll go to our favorite place Rucola, which is not far, and have pasta and fish.
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Inevitably we end up at Rucola in Boerum Hill, a neighborhood Northern Italian place with a country-house aesthetic.
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The food will all come from Henry Rich, the local restaurateur behind Rucola, who will run a commissary kitchen in the building.
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The food, overseen by Henry Rich of Rucola and Metta, includes grain bowls with vegetables or meat, and sandwiches stuffed with fried chicken or cauliflower.
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I scramble an egg with some tomato, rucola, and goat cheese for lunch, along with a not-quite-stale pita bread I find in the cupboard.
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METTA The restaurateur Henry Rich, of Rucola, and the chef, Norberto Piattoni, who is originally from Argentina, are opening this place, designed with natural materials by Home Studio.
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A 2596-seat skylit restaurant run by Henry Rich, an owner of Rucola and June, serves new American food prepared by Dennis Spina, who was at Roebling Tea Room.
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Henry Rich (the restaurateur behind Rucola, June wine bar and the catering company Purslane) is opening what he's calling a sustainable place, with the goal of producing zero waste.
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This spacious newly-opened spot in King's Cross has an unfussy approach to delicious wood-fired pizza, offering classics like pepperoni, calabrese, funghi and rucola pizzas to name a few.
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A few blocks east, Celestine, an Eastern Mediterranean restaurant, will rely on a team of experienced restaurateurs: Julian Brizzi of Rucola and Grand Army, Noah Bernamoff of Mile End, and Joe Campanale, formerly of L'Artusi.
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Visitors can attend a class taught by Think Olio, get cozy at a bring-your-own-blanket listening session or tote the children for family-friendly dining by Henry Rich, from the beloved Brooklyn restaurant Rucola.
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We chat until late over parma ham, walnuts, rucola, fresh bread, and oven-baked camembert, and I ask him whether it's a new spin on Sinterklaas — only to discover that he had completely forgotten the holiday and was just feeling romantic.
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Along with their club nights, Carter and Harkin will also use the space to host listening sessions, film screenings, weekly live concerts co-presented with Le Poisson Rouge, interdisciplinary classes, and a new menu created by chef Henry Rich of Rucola, Fitzcarraldo, and the Commissary.
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CELESTINE The focus is on the Eastern Mediterranean at this restaurant from an experienced team: Julian Brizzi of Rucola and Grand Army Bar; Noah Bernamoff of Mile End; Joe Campanale of the soon-to-open Fausto in Park Slope, Brooklyn; and the chef, Garett McMahan, who cooked at the Harrison and Perilla.
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The cheese can be eaten grated with salads such as radicchio or rucola (rocket, arugula) and with spices and tomato on bruschetta. It melts well, and can be used in risotto or on polenta.
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The English common name rocket derives from the Italian word Ruchetta or rucola, a diminutive of the Latin word eruca, which once designated a particular plant in the family Brassicaceae (probably a type of cabbage).Oxford English Dictionary Arugula (), the common name now widespread in the United States and Canada, entered American English from a non-standard dialect of Italian. The standard Italian word is rucola. The Oxford English Dictionary dates the first appearance of "arugula" in American English to a 1960 article in The New York Times by food editor and prolific cookbook writer Craig Claiborne.
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As an antipasto, bresaola is usually sliced paper-thin and served at room temperature or slightly chilled. It is most commonly served and eaten with drizzled olive oil and lemon juice or balsamic vinegar, and served with rocket (rucola, arugula) salad, cracked black pepper, and fresh Parmesan cheese. Bresaola is sometimes confused with carpaccio, which is made from thinly sliced raw beef (the other ingredients are the same). Sliced bresaola should be stored well wrapped in a refrigerator.
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It is often combined with boiled potatoes or used in a soup. Throughout Italy it is used as a salad with tomatoes, and with either burrata, bocconcini, buffalo and mozzarella cheese. In Rome, rucola is used in straccetti, a dish of thin slices of beef with raw rocket and Parmesan cheese. In Turkey, similarly, the rocket is eaten raw as a side dish or salad with fish, but is additionally served with a sauce of extra virgin olive oil and lemon juice.
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Many products which till that point had been sold fresh now needed to be packaged, and Köhnen was able to supply recipes and pictures of prepared dishes that could be printed on the packaging. In this way she was able to introduce consumers to new recipe ideas. In a contract with the Galbani company, at that time little known outside Italy, she was able to introduce consumers to hitherto unknown culinary ingredients such as Mozzarella, Mascarpone and Rucola. She was one of those who revealed Tiramisu to sweet toothed West Germans.
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The company offers fruit vegetables that include tomatoes, sweet peppers, cucumbers, melons, squash, pumpkins, hot peppers, and eggplants; and leafy vegetables that comprise lettuce, endive, corn salad, spinach, radicchio, chicory, and celery. It also provides allium that consists of leek and onions; root vegetables, such as radish, fennel, and celeriac; herbs, which include basil, celery cut, chervil, chive, Chinese chive, coriander, dill, parsley, and rucola; and brassicas, including cauliflower, kohlrabi, and broccoli. Enza Zaden has a seed production company in Tanzania, Africa. Enza Zaden web site - Seed Operations There, and at other production locations, the company grows for sale.
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Lettuce, and more often the incappucciata (a local variety of the iceberg lettuce), more crispy, is mixed with carrots, fennel, rucola (some time ago it spontaneously grew in landfields, and was sold in the streets together with the less noble pucchiacchella), radishes, traditionally the long and spicy ones, which today are more and more rare, almost completely replaced by the round and sweeter ones. Black olives used in Neapolitan cooking are always the ones from Gaeta. During the Second World War, it was not rare, in the poorest families, to use less appealing ingredients. Recipes have been reported of pasta cooked with empty pods of fava beans or peas.
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Offerings in Polish McDonald's restaurants include: the WieśMac ("Country Mac"), a quarter-pound beef patty with onions, lettuce, cheese, mustard, and horseradish sauce on a sesame seed bun; the Pikantny Kurczakburger ("Spicy Chickenburger"), a chicken sandwich with lettuce and hot Mexican-style sauce; McWrap – tortilla with chicken available in two versions: Classic (mayonnaise, mild-Mexican sauce, lettuce, rucola, shredded cheese, two slices of tomato and chicken patty) and Honey-Mustard (honey-mustard sauce, lettuce, shredded cheese, two slices of tomato, two strips of bacon and chicken patty). During winter period you can get Kanapka Drwala ("The Lumberjack's Sandwich") – a big bun with pork rinds instead of sesame, a quarter pounder, bacon, big piece of deep-fried cheese, sauce and vegetables. There is a free apple in every Happy Meal.
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