This brodetto follows essentially the same steps as the preceding skate recipe, flouring and frying to seal and caramelize the fillets, then returning them to the skillet as you create the sauce. But here the sauce is built on a light purée of poached garlic, lemon juice, and white wine, rather than onions, tomato paste, and red wine vinegar. You can take other fish and seafood in this direction. Skate is as delicious in white brodetto as it is in red. Shrimp and scallops—even chicken breast—are excellent done this way as well. An important point to remember, though, with seafood variations: shrimp, scallops, and fillet of skate will be overcooked if they’re in the sauce too long. After the initial browning of these delicate fish, get all the sauce liquids cooking first, then add them to the brodetto for just the last couple of minutes before serving.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.