“How could anything so simple be so good?” Russell Norman’s recipe for anchovies and butter

Several years ago I was in Florence with a small group of chefs, restaurateurs and food writers. We were exploring the city’s historic trattorias, visiting the Central Market, sampling tripe and enjoying what the region’s classic cooking had to offer. It was around this time that the idea for my new London restaurant Trattoria Brutto came to me: a simple place serving Florentine dishes with uncompromising authenticity and honesty. My notebooks got fuller, more detailed and more annotated as the trip went on. It was a joyful voyage of discovery in the most famous Tuscan town and I was collecting as many ideas and recipes as I could.