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Russell Norman's cookbook, Polpo, may be named for his London restaurant (which is named after the Italian word for octopus), but there are many more recipes. Read on.

Russell Norman's recently published cookbook, Polpo, may be named for his London restaurant (which is named after the Italian word for octopus), but there are many more recipes to be had. We were compelled to try out a recipe that combines creamy, earthy saffron risotto with the classic slow-braised veal shanks known as osso buco.

I don’t know the first incidence of a runny egg on top of a pizza but whoever had the idea deserves a medal. It’s a glorious moment when you cut into the center of the pizza and the yolk breaks and oozes yellow onto the plate. The base for this pizzetta needs a bit of practice – you want the dough and filling to be slightly thicker at the edges to prevent the egg from running over the sides.