This EO original aperitif (see photo) was inspired by the Negroni cocktail (page 42). It is a great example of how elegant and complex three liquids blended in a cocktail can be. Its rich flavors come from amaro, which we use in place of Campari, and Punt e Mes, in place of traditional sweet vermouth. Amaro is a bitter Italian digestif made from herbs and plants; for the Nerina, we prefer Meletti amaro, which has a beautiful spice profile with lingering notes of cinnamon, but is light on caramel compared to other amaros. Punt e Mes is a highly bittersweet aromatized wine, considered by some to be the original of Italian vermouth. Combined and blended with gin, the ingredients create a cocktail of simple sophistication. The name is a nod to the classic Negroni cocktail. Being a dark-hued drink, Nerina comes from nera, the feminine Italian word for black.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.