Roasted peppers have always been a personal favourite for me. The marinade for this dish combines several familiar ingredients in the book (Worcestershire sauce, anchovy fillets) to make a tasty olive oil vinaigrette. Nothing wrong with this dish at all.
Probably the best shrimp dish in the book to date. The combination of dredging and frying the shrimp with the white wine butter sauce was a big hit.
Once again another first, making my own gnocchi. My girlfriend (Italian) was skeptical. This is a really great cookbook but…there are some missteps along the way. Nevertheless, these gnocchi turned out beautiful. They really are more of a side dish than a main and I could have made them at least half as big as I did. But still, homemade gnocchi! We had so many that the next night I took Vincent’s advice and had them with a veal dish: Veal Cutlets Cordon Bleu.