1. Make the scallion oil: In a wok, heat oil to 284 degrees. Add scallions and ginger and fry until golden, about 25 minutes. Use a slotted spoon to transfer to a paper-towel-lined baking tray.

Chicago’s best restaurant (at least according to our esteemed dining writers) is turning 10 this year! Monteverde, chef Sarah Grueneberg’s love letter to all things Italian, continues to get ...

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