Boletus edulis–that’s the fancy-pants name for porcini–is hardly a come-hither sort of name, but with a taste like this, who cares?
Slurp this bowl of Christmas Eve Calamari, rich with onions, garlic, tomatoes, Italian bread, and, of course, the glorious calamari rings and tentacles.
- Quick Glance
- 45 M
- 1 H, 45 M
The Feast of the Seven Fishes in Domenica Marchetti’s home stars one fish: calamari. It’s the centerpiece of her Christmas Eve dinner.
Lardo di Colonnata is the pristine, silky fat from pigs that sup on forest nuts near the Italian town of Colonnata and that’s cured in an herby brine.