…bit of freshly squeezed lemon juice, just enough to brighten the flavors, season with salt and pepper, and serve hot. That’s it. Simple but delicious! NB: I wanted to dub…
For a May Day Picnic: Fave e pecorino (Fava Beans and Pecorino)
…bit of oil, salt and pepper to make a salad. That is how I had this once in a tony restaurant in Florence. But personally I like the rustic informality…
Gnocchi al gorgonzola (Potato Gnocchi with Gorgonzola Sauce)
…after the cream has reduced. And a good grinding of freshly ground pepper, at the very end, makes for an ‘earthier’ dish. I have seen more ‘creative’ variations, like adding…
Quick Note: Salade frisée à l’anchoiade
…vinegar, salt, freshly ground black pepper and a good pour of olive oil. Taste for balance and adjust the ingredients to your liking. Pour into a bowl or container and…
Minestrone: A Primer
…and let each diner mix it in to taste. Or, in a typical Tuscan style, just pour over un filo d’olio and a generous grating of black pepper over each…
Fricassée de poulet à l’ancienne (Julia Child’s Old-Fashioned Chicken Fricassee)
…pepper, then with 3 Tbs. of flour. Turn so that the flour is coated with the cooking butter. Allow to cook slowly for 4 minutes, turning once. Step 4: Then…
Patate in padella (Sautéed Potatoes)
…a few minutes, seasoning with salt and pepper, to allow them to insaporire and to brown ever so slightly. Then add a splash of white wine and water to cover…
Tagliatelle alle zucchini (Tagliatelle with Zucchini)
…sliced baby zucchine in olive oil with a chopped up shallot over moderate heat, seasoning with salt and pepper as it cooked. When all was soft (as for onions, adding…
