Create a great Bolognese by combining a variety of meats: diced pancetta, ground pork, beef and veal. This combination of meat, added to herbs, vegetables, tomatoes and liquids creates a rich and hearty sauce. When serving a heavier sauce such as Bolognese, suggested pasta is tagliatellle or a long, wide, ribbon pasta, cooked al dente.
Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.