Timon Balloo doesn't want to dazzle you. At Bocce Bar, he cooks things simply — braising duck legs in stock before plunging them into a pan with orecchiette, squash, and Parmesan. They are finished in a sauce that's thick enough to coat a wooden spoon and tastes of sage and thyme. They are unencumbered by trickery. This is the kind of recipe you'd tear from a favorite magazine, a dish you'd serve at a fancy dinner party at home.
See also: Review: Bocce Bar: Midtown Miami's Restaurant of the Moment
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Orecchiette.
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