Patate al Sale con Burro Montato alle Erbe (Italian Salt Baked Potatoes) Salt baking is the oldest way of turning an ordinary potato into something worth serving on its own. The potatoes are buried in coarse sea salt and baked until the skin tightens and the flesh inside turns dry, floury and hot enough to steam when it is split. Nothing is added while they cook: no water, no foil, no oil. The finish is a whipped herb butter, burro montato alle erbe, beaten until it is pale a

Patate Anna al Burro e Timo (Italian Anna Potatoes) Pommes Anna is French, documented, and it belongs to Paris in the Second Empire. The Italian title here describes how it is cooked, not where it was invented: the same three ingredients, the same heavy covered pan, the same architecture of paper thin slices welded together by their own starch, with fresh thyme through the layers. There is very little to it, and that is why it is difficult. Potato, clarified butter, salt and

Mediterranean Italian fennel and lemon compound butter with fresh finocchietto, citrus zest, precise moisture control and professional seafood applications.