[Sorellina]

Mischka,

That Conserva recipe was a relief to see. My Nonna used to make it in Sicily outside on a slab of marble and she'd spread it out like you would butter a piece of toast. She'd keep spreading it around all day long and then cover it with cheesecloth at the end of the day. This entire process took a fortnight for the moisture to reduce, but the results were of course, fabulous. You don't use as much of this concentrate as you would regular tomato paste. She always used San Marzanos for this and my uncle Auggie has kept our family's supply of seeds going since she came over to New York in the '20's.