Last night’s dinner: Mazzancolle, a specific type of Adriatic prawn 🦐 with a delicately sweet flavor. Bought at the tiny fish market outpost down the street from our house in Penne. I cooked them simply, sautéed in olive oil with thinly sliced garlic, peperoncino, and a splash of white wine. At the end, a squeeze of lemon juice and a scattering of parsley on top.