When I chop vegetables, I go for speed. When Lettice chops them, she takes enough care to end up with uniformly small cubes. Her Caprese salad ends up almost like a salsa, little cubes of cheese and avocado with finely diced tomato. It's good; it may not be the slices you expected, but it's good.
This is the pasta sauce she made for lunch: utterly delicious - the pieces were so small they barely needed cooking, which gave everything a fresh taste. Mine would have been chunky and clunky (and taken longer to cook).
Lettice's mushroom sauce
Finely dice onion, sweat it in a little olive oil. Meanwhile, get to work on some tomatoes and some mushrooms. When the onions are soft, add the vegetables, plus a splash of Marsala and a splash of balsamic vinegar. Cook briefly - certainly no longer than it takes to cook the pasta. Adjust the seasoning and stir into the drained pasta.
Sounds delicious. I notice you use Marsala a lot - do you have a special source?
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