A few observations from an unlocked Rome, day #23:

-Having to wear a mask when out in public is undeniably uncomfortable -- hot and stuffy -- but can be strangely useful, acting as a convenient disguise in the event that you run in to someone you'd rather not stop to talk to. This includes, but is not limited to: a former flatmate you did not much enjoy living with years ago and haven't seen since; the friend of a friend you sat next to at an aperitivo* and had only a handful of things to talk about; your ex-hairdresser that you ghosted when you found a better one (in the words of Fleabag: hair is everything). There's always a silver lining, even in a cheap blue surgical mask.

-On that same note: will wearing said masks out and about make for strange tan lines this summer?

-I have been able to take a walk on the beach, workout at the (socially distanced, thoroughly sanitized) gym, and see a few more friends again; life seems to be returning slowly but surely to normal here.

-That being said, in the same way we all had to get used to living in lockdown -- teleworking, 0 socializing, etc -- I now find myself having to get used to life going back to normal, even after only three or so months of quarantine (humans are pretty adaptable, aren't we?) In fact, in this readjustment period, I've found that there are a few things that I want to maintain even post-lockdown. For example, I've found that I thoroughly enjoy cooking dinner at home, something I'd lost sight of (food blog or not) with all my restaurant hopping; I've learned the value of free time and all that I can do with it when it's not occupied by what I can best describe as constant busyness and running around and aperitivo-ing (see above*); the lockdown has also taught me who I truly care about and want to make (newfound, precious) time to see, and who I can -- and I mean this in the nicest way possible -- do without. Bottom line: I would like to hang on to some of the simplicity and serenity that I unexpectedly stumbled across in my back to basics, pared down quarantine lifesyle, minus the pandemic of course. I don't think I'm the only one, either?

-In the spirit of free time and using said time in the way I want: I give you Bitter Honey, a (brand, shiny new) cookbook written by my friend Letitia Clark. Letitia is an ex-pat (Brit) living in Italy (Sardegna) and her book focuses no la cucina sarda, or Sardinian cuisine, packed to the brim with recipes for classics (malloreddus with sausage ragu', pane frattau, and seadas) as well as less traditional but equally delicious ones (chocolate and orange mascarpone mousse, roast chicken with butter and anchovies, yogurt cake made 3 ways). And -- drumroll -- this Almond Panna cotta with rose' poached cherries.

So! First thing: if you're not a fan of panna cotta (literally: cooked cream) it's likely that your experiences have been limited to terribly gummy, overly sweet, fruit sauce drenched panna cotta in a restaurant somewhere. Bitter Honey's Almond Panna cotta however is impossibly delicious, gorgeous, every thing a good panna cotta should be: it's softly wobbly (a little unsteady on its feet) and unapologetically rich, smooth and creamy and infused with toasted almonds and flecks of (small but mighty) vanilla bean. The grand finale: sweet, juicy cherries -- tipsy with rosé -- to add a little complexity and hit of summer to a beautiful dessert. Bonus: no oven required (Summer is just around the corner) and cherries are begging to be eaten this time of year.

In short: a good way to spend any newly discovered time you're not so willing to surrender in unlockdown: making (and eating) this panna cotta.

A couple of notes: To get your own copy of Bitter Honey, click here! I found that this serves 4 rather than 6 as the recipe said as written, but this of course depends on the size of the serving dishes you use. bet that strawberries would be equally delicious here instead of the cherries, if you prefer. I would also be interested in making this with other nuts just to change the flavor around (and I probably will experiment with this). Pistachio panna cotta? Chocolate hazelnut panna cotta? Hmm...

Looking for other panna cotta recipes? I've got this coffee version, aka panna cotta al caffe'.

ALMOND PANNA COTTA WITH ROSE' CHERRIES

Recipe from Bitter Honey. Serves 4-6, depending on the size of your custard cups.

Ingredients for the panna cotta:
200 grams (7 oz) whole peeled almonds
550 ml (2 cups) heavy cream
3 strips of lemon zest
80 g (/1/3 cup) sugar
2 gelatine leaves

Ingredients to serve:
300 grams (10½ oz) cherries
1 glass of rosé wine
100 grams (1/2 cup) sugar
Zest and juice of 1/2 a lemon
Fronds of wild fennel or chervil, to serve (optional)

Directions:
Set the oven to 170ºC (340ºF/Gas 3). Roast the almonds until they just begin to smell nutty, for about 8–10 minutes. Once they’ve cooled a little, roughly chop. In a small saucepan, bring the chopped almonds, cream, lemon zest and sugar to the boil then simmer very gently, stirring occasionally and allowing the almonds to seep their flavors into the mix.

After a few minutes, remove from the heat and set aside. In the meantime, soak the gelatine in a bowl of cold water. When it is totally soft, add it to the warm mixture and stir well. The gelatine should dissolve completely (if it doesn’t, warm the whole mix a little again). Strain through a fine sieve into a pouring jug. (You can keep the almonds to add to your porridge or muesli the next day). Divide your mixture into ramekins or serving dishes of your choice. Chill in the fridge until set, around 3–4 hours. If eating the next day, cover well and remove from the fridge an hour or so before you want to eat them.

Now for the finishing touches! Stone and halve the cherries. Place them in a shallow pan with the wine, a splash of water, sugar and lemon zest. Cover. Bring to a simmer and then poach until the cherries are soft but not mushy, around 10–15 minutes. Taste the sauce and reduce to your taste, adding more lemon juice or sugar to your liking. Allow to cool. When ready to serve, spoon the cherries on top of the panna cottas and scatter with the fennel or chervil if you're using it. Enjoy.