Patate, piselli e fave a spezzatino – Potatoes, peas and broad beans veal stew-style (vegan)

01/09/2018 ~ stefano arturi ~ 10 Comments

Spezzatino con patate e piselli is a hallmark of Italian cucina casalinga: a comforting stew of veal, peas and potatoes, beloved by kids and adults alike. When I saw bags of fresh British peas still on sale (it is now the end of August), I thought I would like to try a vegan version of the dish: the same ingredients, minus the veal. Continue reading “Patate, piselli e fave a spezzatino – Potatoes, peas and broad beans veal stew-style (vegan)” →

Sformato di piselli (unmoulded pea pudding )

07/06/2018 ~ stefano arturi ~ 20 Comments

This is a lovely old-fashioned dish worth reviving. Think of a sformato (singular ) as the Italian, more substantial version of a soufflé. Generally, sformati (plural) are made with chopped-up cooked vegetables, eggs (yolks and whites separated, the whites beaten to stiff peaks) and Parmigiano, all bound with a thick béchamel sauce. Continue reading “Sformato di piselli (unmoulded pea pudding )” →