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Italian Cooking
“
Do you have any anchovies?" she asked.
Enzo's mother looked as if she was about to explode. "Anchovies?"
In Naples, anchovies were only added to tomatoes if you were making puttanesca, the sauce traditionally associated with prostitutes.
"Please. If you have some," Livia said demurely.
Quartilla appeared to be about to say something else, but then she shrugged and fetched a small jar of anchovies from a cupboard.
The sauce Livia made was not puttanesca, but like puttanesca it was powerful and fi
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”
― The Wedding Officer
― The Wedding Officer
“
We start our meal in the kitchen, right beside the blazing oven, where one of Franco's cooks chops a filet of local grass-fed beef into rough cubes and dresses it with olive oil and wisps of lemon rind. A puffy disc of dough emerges from the oven, which Franco cuts into wedges before heaping it with mounds of this restrained tartare. The union of warm, smoky bread and cool, grassy beef is enough to make me want to camp out in the kitchen for the rest of the night.
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”
― Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
― Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
