While no one would call lemony piccata sauce summer eating exactly, it doesn’t feel that far off in February, when you’re wearing three sweaters and can’t remember the last time you saw blue sky.
Piccata is true to its name, sharp and puckery, but it’s also quickluxurious, a sunbeam to sit in while waiting for spring. It’s essentially a warm vinaigrette that you sizzle together in a frying pan: fat , acid , biting alliums , and capers for briny funk. There’s a good chance you already have all those things on hand—so as long as you’ve got something to piccata, making it won’t require a trip to the grocery store.
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