Sweet-and-sour figs and roast chicken: Ben Lippett's savoury fig recipes
Late-summer figs combine with caramelised onions, rosemary, aged balsamic and pecorino to create a sweet-and-sour, jammy topping served over creamy polenta.
I Hated Precooked PolentaThis Recipe Changed My Mind
In Jesse Szewczyk's Salt-and-Pepper Shrimp With Crispy Polenta, he enhances store-bought polenta by crisping it in oil, creating a delightful contrast with pan-fried shrimp.
Rachel Roddy's recipe for cornmeal and butter biscuits | A kitchen in Rome
Alberto Grandi and Daniele Soffiati's book challenges myths about Italian cuisine, revealing historical truths about products and dishes through migration and exchange.
