Savory brisée tartlets with stracciatella, confit cherry tomatoes and Cantabrian anchovies, with full technique, wine pairing, storage and nutrition.

Gazpacho di Pomodoro e Anguria (Italian Style Tomato and Watermelon Gazpacho) Tomato and watermelon share one virtue and one problem. Both are sweet and mostly water, so together they taste of nothing or of the best August afternoon. This Italian gazpacho takes the second road: no bread, plenty of olive oil, basil, a sharp splash of vinegar and shards of salted ricotta. Cold, savory, bright. Yield: 6 servings. Prep: 30 minutes. Drain: 20 minutes. Chill: 3 hours. Total: about

Gazpacho Mediterraneo di Pomodoro, Burrata e Basilico (Italian Mediterranean Tomato Gazpacho with Burrata and Basil) Gazpacho reached Italy the way good ideas usually do, borrowed and then improved on local terms. This version keeps the Spanish idea of a raw tomato soup served cold, and gives it a Southern Italian ending: a whole burrata opened in the middle of the bowl, a scatter of basil leaves and a thread of green olive oil. The soup is sharp, savory and cold. The burrata