1.   Add shallots and red pepper, and stir until liquid has evaporated and vegetables begin to brown.

2.   Add the fennel and onion to the pan and cook, stirring over medium heat, until the vegetables begin to soften.

3.   Add the carrot and celery and cook until the vegetables begin to soften.

4.   Add the onion, carrot and celery and saute over medium heat until the vegetables begin to soften.

5.   Cook, stirring, until the vegetables begin to soften and turn glassy.

6.   Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.

7.   Now, as the oregano and basil are thriving in the garden, as fresh tomatoes and other vegetables begin to grow on the vine, biscotti beckons again.

8.   We have entered the brief season during which fresh vegetables begin to flood the market while the weather stays cool enough to cook seriously, even in non-air-conditioned kitchens.

9.   When the vegetables begin to soften, add a fistful of dried or fresh basil.