They don’t look like much, but they tasted great, ricotta with rosemary butter, because the sage has vanished.

Just the thing after a full day in front of a screen.

Grano arso is effectively smoked flour, although I don’t know whether they smoke the flour or scorch the grain, as history suggests. Either way it makes a beautifully dark loaf with a smoky aroma and sweetish crumb.

Cultural quickie this morning to the lovely church of Sant’Onofrio on the Gianicolo.

The internet couldn’t make its mind up. Cut an X. Cut a Y. Just a slit will do. Round the equator. Round the poles. Boil, steam, roast, microwave.

So, back to basics.

MTAOFC says to peel a strip (I cut a slit) put them in cold water, bring to a boil and boil for 1 minute. Then pull them out three at a time and peel. And by golly if it wasn’t pretty much OK. Better than boiling for longer and better than roasting.

#chestnuts

I’d really like to know what @rachelaliceroddy thinks of the great bucatini shortage and, even more, the great bucatini infatuation, which has been all over the internets and which I mentioned in the latest issue of Eat This Newsletter (link in bio).

On the beach again.

Probably mature enough.