Breakfast & Brunch – Page 3

Three anchovy fillets melted into good olive oil and tossed through pasta with Parmigiano. A five minute primo built almost entirely from the pantry.

Six pounds of heirloom tomatoes cooked down with sugar, balsamic and lemon zest. Yields five jars and belongs on every cheeseboard.

Chicken breasts pounded thin, seared, and finished in a lemon, caper and butter pan sauce over spaghetti.

Zucchini and yellow squash sliced into rounds, dredged and fried until golden. Equally at home as an appetizer or a side.

The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.

A bottle of red port reduced with shallots, mounted with butter and finished with carpaccio truffles. Made for steak or pork chops.

Shallots sliced thin on a mandoline and quick-pickled in red wine vinegar with peppercorns. Five minutes for acidity you will use all week.

Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.

Olive oil, red wine vinegar, Dijon, garlic and shallot with fresh herbs. Works as a dressing, a marinade, or a sauce for roasted vegetables.

Ground beef cooked down slowly with soffritto and wine over at least two and a half hours. Better still if you make it the day before.

A savory martini built on vodka infused with Chianti Classico olive oil, with dry vermouth and a dash of orange bitters.