i sometimes add some chili flakes (toasted chiles de arbol are my favorite for this dish) or chopped fresh oregano.

You don’t want to overwhelm the simple flavors but sometimes one extra note can be nice. Also the quality of the olive oil really matters for this dish: i have a specific brand i go to because i prefer the subtle flavor even over the more expensive brands

sounds incredible. I’ve only had vegetarian/pescatarian Tamil cooking, would love to try goat curry

i do a mean picatta. The classic (in the US where i’m located) is chicken but if i’m trying to impress i make it with fish (rockfish ideally since i’m on the West Coast) or chicken of the woods mushroom (in the right season). For anyone unaware, you flatten your chicken (or mushroom, skip this step for fish), season and dredge with flour, brown it a bit in oil, then simmer in a butter/lemon/caper sauce with a little white wine to help deglaze the pan. Top with chopped parsley.

If you are making the COTW mushroom version you need to slice and simmer in broth for an hour before you begin. Any broth works

serve with mashed potatoes and grilled asparagus. An American classic (by way of Italy like many others).