Servings: three as a main dish; six as a side dish.
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I made this exactly as written, with the exception that, like Kristikooks, I found that it needed closer to 5 cups of chicken stock. I used unsalted butter to saute the chopped shallot. This sings of summer flavor, especially if you are able to get freshly picked ears of corn, tomatoes and basil. This will become a regular rotation when appropriate produce is available.
Fabulous recipe but you may need a little more broth. Great way to combine the last of the good summer corn with a chilly September nights meal.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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