Sublime

To get vegetables to work as sauces, though, they need to be cooked until soft, coated generously with olive oil and seasoned with chilli, or garlic, or anchovy, the dish finished with cheese.

There are two pots of salt by the cooker. One of sale grosso, coarse, rubbly sea salt ideal for salting pasta water, in it a spoon that holds almost exactly 10 grams. The other pot is of sale fino, fine salt, also sea salt, for everything else. I am a great believer in adding little, often, that is adding tiny, cautious pinches of salt throughout c

For the most part, peperoncini are used moderately for gentle heat and spice in Italian cooking. The most common way of cooking with them is to add a small piece (say 2.5cm) of fresh or dried peperoncino (generally whole but sometimes chopped or crumbled), along with the garlic to the olive oil, then fry both gently to coax out flavour and heat – l

Tegame alla vernazzana is the most typical main course in Vernazza: a layered, casserole-like dish of whole anchovies, potatoes, tomatoes, white wine, oil, and herbs.