Photo by Peden + Munk
I met Suzy in 1999, when I moved to New York after college and she had just relocated from Portland, Oregon. We ended up as roommates in Brooklyn, and it was in that apartment in Fort Greene that we discovered the joys of cooking together on Sundays. Suzy's mom, Sally, passed this recipe down to her and, in turn, Suzy taught it to me. We still make it together to this day, nearly twenty years later.
Cooks' Note
I like to chiffonade (cut into little ribbons) the basil to garnish this dish. This simple French technique makes a big impression. Simply stack the leaves on top of each other, roll them tightly into a cigar shape, and cut it crosswise into thin slices, which will unfurl to be elegant wisps.
Recipe notes
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