Here is another delicious example of the enduring influence in Friuli of the spice trade that flourished during the Serenissima, the centuries-long epoch of the Venetian Republic. As you will find in this chapter, cinnamon dresses potato gnocchi, page 80, and lends depth to roasted lamb shoulder and its sauce, page 87. And in this recipe, ground cloves and cinnamon are the crowning seasonings for thin cutlets of beef, rolled and sautéed, so the spicy fragrance perfumes your whole kitchen. As a spring or summer dinner, I love these quick and delightful braciole with a tossed cotta e cruda salad, page 297. And they are good anytime with the Crispy Swiss Chard Cakes, page 78. On a cold day, though, serve them with a warming bowl of polenta for a delicious and typically Friulian meal.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.