
Demi-Glace, the Rich Brown Stock of French Cooking
Homemade demi-glace: roasted bones, vegetables, and wine reduced slowly into a glossy, intense brown stock, the base for the great meat sauces.
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Homemade demi-glace: roasted bones, vegetables, and wine reduced slowly into a glossy, intense brown stock, the base for the great meat sauces.

Sicilian caponata with fried eggplants, celery, olives and capers in a sweet and sour sauce: a tasty side or starter, even better the next day.

Tuscan panzanella with soaked stale bread, ripe tomatoes, red onion and basil: a humble, refreshing salad and the best way to use up leftover bread.

Pisto manchego: green and red bell peppers, zucchini, onion and tomato slowly stewed in a pan, a flavour-packed Spanish side from La Mancha. Great warm, cold or with an egg.

Spanish potato omelette with potatoes, eggs and onion: cooked in oil and flipped, soft and juicy inside. The classic Spanish one-dish meal, great cold too.

Classic peperonata with bell peppers, onion and tomato slowly cooked in oil: a soft, tasty summer side, great warm or cold and even better the next day.