Cooking the okra a little longer results in a wonderful caramelised flavour that could have you rethinking any reservations you had towards this pocket rocket of a vegetable.
“In Italy, lasagne is always made with meat, but I often swap it for romanesco, Roman cauliflower, which I cook beyond the point of doneness,” says Cicolini. “The longer cooking time pushes the romanesco past its natural sweetness and pulls out all these savoury flavours. It’s a complex dish with layered flavours to the salt coming from the anchovies and Parmigiano-Reggiano.”
At Eyal Shani's Miznon restaurants, this simple dish of salted green beans with lemon and garlic is served like a snack in a brown paper bag. Who knew eating your vegetables could be this easy?
Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.
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