Category: Italian
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Panzanella, when the tomatoes are good
Salt the tomatoes first and use their juice as the dressing. Stale bread is…
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Crisp gnocchi with sage butter
Shop-bought gnocchi, fried rather than boiled, until the outsides go golden and the insides…
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Rosemary focaccia with sea salt
A slow, wet dough that rewards patience with an open, olive-oil crumb.
