Lightly sprinkling strawberries with sugar and loosening them with a splash of good red wine creates this easy, slightly boozy dish. An alternative to the alcoholic version is to simply serve the berries with a chug of thick cream and a sprinkling of sugar on top.
Carluccia loved the earthy, creamy taste of her land’s walnuts; for this cookie I combined their flavor with one of her favorite spices, the black peppercorn, which we foraged for together along Calabria’s wild coastline. The mixture of the peppercorns and walnuts with the butter and honey creates a light, nutty, and ever-so-slightly spicy tea cookie.
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