Category: Verdure – vegetables

Strucolo de spinaze in tavaiol ovvero strudel di spinaci e patate come lo fanno a Trieste (Potato and spinach strudel from Trieste, boiled and baked)

~ stefano arturi ~ 2 Comments
Potato and spinach strudel
Potato and spinach strudel

A  savory strudel from Trieste,  almost an Italian hot savory pudding.
A potato gnocchi-dough roll filled with spinach and ricotta,  boiled, sliced, showered with Parmigiano and baked. Comfort  food. It looks impressive but it is not that difficult to make. It is a dish firmly rooted in the Italian home cooking repertoire and something one is unlikely to find in restaurants.
Traditionally, it would be served with sugo d’arrosto (i.e. the juices left after roasting a piece of meat), with ragù and, my favorite, with butter and Parmigiano; I have also served it with a tomato sauce and some melting cheese – rather untraditional but delicious.   Continue reading “Strucolo de spinaze in tavaiol ovvero strudel di spinaci e patate come lo fanno a Trieste (Potato and spinach strudel from Trieste, boiled and baked)” →

Gnocchi di carote (Carrot gnocchi)

~ stefano arturi ~ 12 Comments

IMG_1178.jpgIMG_2449.jpgI am not a great fan of potato gnocchi – I love to make them but I always find them dull to eat. I much prefer spinach gnocchi, ricotta gnocchi, bread gnocchi (called canederli) …and these delightful little carrot gnocchi, which I discovered few years ago in Marcella Hazan’s Marcella Says. Her recipe makes for wonderfully cheesy, bright orange morsels and it is a winner. Over time, however, I have strayed from it, Continue reading “Gnocchi di carote (Carrot gnocchi)” →

Brodo, cavolo, orzo, castagne (Beef broth, barley, cabbage and chestnut soup)

~ stefano arturi ~ 1 Comment
Beef broth with cabbage, barley and chestnuts soup
Beef broth with cabbage, barley and chestnuts soup

Ideal cold weather fare. I had some excellent beef broth in the fridge (made with a beef tongue, some brisket and some chicken + usual aromatics: celery, carrot, onion in which I had stuck a clove, parsley, bay leaf) and other bits and bobs: finely shredded,steamed cabbage, some boiled pearl barley and some boiled and peeled chestnuts. To make a minestra was the obvious choice.
I reheated everything together + a generous handful of parmesan a tavola.

Puntarelle in insalata (Puntarelle salad from Rome)

~ stefano arturi ~ 3 Comments

Puntarelle (pronounced poon-ta-REL-lay) is a winter bitter green. It is a member of the chicory family and it is also called catalogna or catalogna spigata. The slender leaves must be boiled/steamed and can be eaten warm as a side dish, with a trickle of olive oil or ri-passate in padella – that is to say, sautéed in oil, garlic and peperoncino.  It is the inner crunchy shoots though that is the real reason Italians buy puntarelle – they make one of the best winter salads. Continue reading “Puntarelle in insalata (Puntarelle salad from Rome)” →

Giardiniera rossa piemontese (Sour-sweet vegetable chutney from Piemonte)

~ stefano arturi ~ 7 Comments

img_1012

Giardiniera is the classic Italian mix of assorted, pickled vegetables, preserved either in  vinegar or in extra virgin olive oil. It is traditionally made in late spring and summer, when lots of good vegetables are at their best and abundant- giardiniera being  a clever way of preserving the bounty from the vegetable patch (orto, in Italian).  It is generally used as an antipasto, to accompany salumi (charcuterie) but it also goes well with lesso (mixed boiled meat) and it can be used in panini (sandwiches). 

This one here is slightly different though: it is a mix of summer vegetables cooked in a thick, unctuous, sour-sweet tomato sauce, flavoured with bay leaves and cloves – a sort of Italian chutney, beautiful to look at and to eat. Continue reading “Giardiniera rossa piemontese (Sour-sweet vegetable chutney from Piemonte)” →