The artichokes in the carciofini fritti have a mineral brininess, and the sauce of anchovy, bread, and lemon turns it into a bracing dish.
Next comes the sweetness of the chocolate, then the brininess of the olive, and then a return to sweetness: the strawberries.
The richness of the broth and the brininess of the clams enhance all sorts of dry whites.
The others needed more inspiration: despite a large number of clams, the spaghetti's white clam sauce lacked the punch of coppery brininess; the eggplant in rigatoni Siciliana needed more seasoning; and bacon and onions failed to make the tough bucatini all'amatriciana luscious.
Tiny mussels, no bigger than a child's thumb, were the most delicious I had ever tried, their brininess infused with a little herbal spice from a sauce of stewed fennel.
(The fried versions lack the seawater brininess of the fresh ones, making them a good dish for kids or squeamish novices, but disappointing for true aficionados).
Indeed, the tart-sweet balance of the fruit ketchups, and the cold brininess of the oyster version (fresh oysters blended into a base of wine, butter, shallots and mace) could have come out of any of the professional kitchens where Mr. Andrés first trained as a chef.
Spheres of olive juice brought a superfluous brininess to the charcuterie, which was salty enough on its own.
The Bründlmayer Steinmassel, from the Kamptal, was not quite up to the other two '09s, with its odd combination of brininess and almost candied flavors.
Then there's my liberal interpretation of the classic Portuguese pork with clams (usually called á alentejana, because it's from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork.
A few capers on top added a pleasing brininess.
