Pomodori ripieni con pangrattato, capperi e acciughe – roasted tomatoes stuffed with breadcrumbs, capers and anchovies

 

 

 

 

 

 

 

 

 

 

 

Another classic way for stuffing tomatoes. I only marginally adapted this recipes from one by Ada Boni’s Il Talismano della Felicità (1929) Again, as in the previous post, a long and  slow roast is recommended.
Now that is super hot even in London, I tend to cook this sort of dishes early morning, to be then eaten in the evening. The nutmeg is not a personal touch, but, surprisingly, recommended in the original recipe. 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)

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