Torta salata con zucca, funghi e gorgonzola – savoury pie with pumpkin, mushrooms and gorgonzola cheese

Italian torte salate, savoury pies, are popular, every day dishes for home cooking. They are endlessly versatile, inexpensive to make and, above all, taste great. A crust of short or puff pastry, some cooked vegetables, a little ham or other Italian cured meat (mortadella, speck) for extra flavour if you choose, eggs or béchamel sauce or ricotta to bind: this is all you need for a lovely meal. Continue reading “Torta salata con zucca, funghi e gorgonzola – savoury pie with pumpkin, mushrooms and gorgonzola cheese”

Minestra di zucca, ceci e spezie medievali – a pumpkin and chickpea soup with a Medieval flavour

This soup does not claim any specific provenance; in fact, I developed the recipe over a few suppers. And yet I daresay most Italians would immediately recognise it as “Italian” – even if the spicing might throw them at first. Continue reading “Minestra di zucca, ceci e spezie medievali – a pumpkin and chickpea soup with a Medieval flavour”