Osso buco..no..2 much work ,Veal Saltimbucca,,everyone knows that one..crabs & spagetti? 2much tradition...how about something off the wall??...Take 4 cans of roasted red peppers.,,,or roast ur own by charring the skin then putting them in a paper bag 4 a while,,meanwhile, ,sautee 1 white minced onion in butter till translusent ...add 1tbls white ppr , 1tbls cayenne ppr & 1tbls of white ppr. and 3tbls sea salt....add (after peeling the peppers)..the pepps.,2 washed & rinsed anchovie fillets ....add about 2 cups of chic stock..& one quater cup of heavy cream 4 body & texture....Blend w/ a hand blender or your next best thing (blender etc..) food processor does great 2...WHAT U HAVE WHEN HEATED IS SICILIAN RED PEPPER BISQUE!!..which I've sold tons @ Ristorante Panorama back in my hey day...luv u guys.