Sublime

BENFORD’S LEMON PASTA Sauté anchovy fillets in olive oil with finely diced leeks until the fillets dissolve and the leeks soften. In a separate pan, toast bread crumbs with a little olive oil, garlic, and dried red chili flakes until the crumbs (pangrattato) are golden brown. Cook bucatini, drain, and toss with the anchovy oil and leeks. Sprinkle w

The whole town was ripe with salt and haunted by the action of the tides. At night it filled with boisterous drunk men.

STRIPED BASS À LA FIORENTINA Sauté fish fillets in butter and oil until golden. Set aside. In a saucepan, sauté whole peeled tomatoes, anchovies, chopped garlic, chopped cilantro, capers, a splash of balsamic vinegar, and thinly sliced potatoes until potatoes are soft and sauce is thickened. Serve fish on a bed of sauce.

(early adopters).