What makes a chef serve a floret of a cauliflower in a three Michelin star restaurant as a centre piece without any additions except for a touch of olive oil infused in garlic? It is the knowledge that what he is serving has the necessary complexity and flavour to shine in a three star restaurant. That is exactly what Niko Romito has been doing since he started focusing on … [Read more...]
Bottarga (Mullet or Tuna roe): Versatile and simple to use
As summer approaches, the nostalgia for produce from the Mediterranean increases. Despite the fact that summer in large parts of Northern Europe has yet to arrive this year, you can replicate that summer feeling using one ingredient which you can find easily in Italian delis and which is a perfect reminder of a hot summer day and your holidays in the South of Italy. It is an … [Read more...]
Colatura di Alici from Cetara – with so little you get so much
Colatura di Alici could easily be one of the most elusive ingredients that I have yet to come across. A fermented anchovy sauce produced in Campania and specifically in the village of Cetara between Salerno and Naples, it is often considered as 'liquid gold'. Try it and you will know why the term 'liquid gold' is no exaggeration. Cetera is a fishing village that is famous … [Read more...]
