Above: cheap Belgian strawberries, now macerating.


Yesterday's bargain cauliflower got turned into deconstructed risotto al cavolfiore: in one pan, roasted cauliflower, onions and celery; in another pan, your basic risotto with parmesan. On the table for serving: more parmesan, freshly-chopped parsley and an almond-rosemary "pangrattato". Assemble and chomp.

This pangrattato thingie makes everything it comes in contact with better. I realize that my instructions below are not what you might call "useful", but basically I just started with a (biggish) handful of almonds and some rosemary leaves and an anchovy and three chiles, and then just kept adding anchovies and chiles until it was salty enough and spicy enough. Use your tongue is what I'm saying.

Here's what the pil-pil peppers look like:


almond "pangrattato". 

1/2 or 3/4 cup toasted almonds
1 or 2 anchovy filets packed in oil
1 mangy branch of kinda dried-out rosemary that's been sitting around, or maybe 1/2 tsp actual professionally-dried rosemary
4 tiny dried red chiles, the "pil-pil" kind

Pulse a couple times in a processor (I used our wonderful HandiChop or whatever it's called), taste for seasoning, use more anchovy to increase your saltiness.


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