Timballo di patate alla finanziera – Potato, chicken liver and sausage timbale, a 1928 middle-class dish

Delicious, easy, filling and impressive – this is what a well-to-do 1920s Italian middle-class family would have thought of this dish, I presume. It is a timbale, not dissimilar from a British savoury pudding: the “crust” is made with mashed potatoes, seasoned with butter and Parmigiano; the filling is finanziera, a traditional, now rare, ragout of veal offal and chicken giblets, often enriched with ceps or even truffles. Continue reading “Timballo di patate alla finanziera – Potato, chicken liver and sausage timbale, a 1928 middle-class dish”

Paparot (Polenta and spinach soup from Friuli Venezia Giulia)

Paparot - Spinach and polenta soup
Paparot – Spinach and polenta soup

“Paparot”: This must be the most charming name for a dish – a substantial, garlicky soup from Friuli Venezia Giulia: spinach, corn/maize flour and sausage meat. It is one of those dishes where the final result is far greater than the list of its ingredients might suggest. The spinach is first cooked and chopped, then it is added to a base of lardo (or pancetta or butter), garlic and/or sausage meat. When the spinach has absorbed all these lovely, porky flavours (in Italian cookery terms, we call this all-important step insaporire, which translates as “to make tasty”), corn or maize flour is added and then water (or broth, if you have it). The soup is then cooked for a good hour. It’s quite basic, as you can see, and not much to look at, perhaps, but the flavour is very good, if you like this kind of rustic, elementary food.  Continue reading “Paparot (Polenta and spinach soup from Friuli Venezia Giulia)”