Lacking puntarelle but want to something similarly savory? Rick Easton has a fabulous suggestion; use the stems of any green broccoli or rape. Making a pasta dinner, I tried Rick's trick with my new taglia. It led to a delightfully composed (and eaten!) salad. For those food snobs who would scorn this heresy, invite them to try it with some anchovy and lemon olive oil. Also consider a nice scarpetta of bread to soak up all the juices. Buon apetito!
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...