I love having yearly Sister Visits. She is a teacher in Northern California, which means when she flies to NJ in the summertime, it's for an extended period of time. We share a love of food and trying out new dishes. This summer, she brought along this recipe, created by the owner of Barbacco, a trattoria in San Francisco.
Lots of garlic, to be simmered in olive oil
Bright green Castelvetrano olives
Toasted Marcona almonds
Savory elements of the braising liquid
