Here is another delicious example of the enduring influence in Friuli of the spice trade that flourished during the Serenissima, the centuries-long epoch of the Venetian Republic. As you will find in this chapter, cinnamon dresses potato gnocchi, page 80, and lends depth to roasted lamb shoulder and its sauce, page 87. And in this recipe, ground cloves and cinnamon are the crowning seasonings for thin cutlets of beef, rolled and sautéed, so the spicy fragrance perfumes your whole kitchen. As a spring or summer dinner, I love these quick and delightful braciole with a tossed cotta e cruda salad, page 297. And they are good anytime with the Crispy Swiss Chard Cakes, page 78. On a cold day, though, serve them with a warming bowl of polenta for a delicious and typically Friulian meal.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.