There’s been plenty of talk in media circles about how the “story” needs to be disrupted, so that news can be rendered in a way that makes more sense for a real-time, digital and mobile age — but so far all we have is more listicles and slideshows,...
[...] This recipe will work perfectly with either variety, with some differences in technique. In this Roman dish, the spinach is laced with raisins and pine nuts, a classic combination in Italian cooking. As for so many leafy vegetable dishes, you cook the spinach ripassati in padella (sautéed), only this time the fat is either lard (the traditional way) or butter (for modern palates). I really like cooking in lard, as it gives savor and contrast to the sweetness of the raisins. Garlic is optional—I usually prefer to leave it out.
Ingredients Serves 4-6 people as a side dish
1 kg (2 lbs.) spinach (see Notes)3-4 heaping spoonfuls of lard, or butter, or a combination of butter and olive oil1-2 cloves of garlic, slightly crushed (optional)75-100g (2-1/2 to 3 oz.) raisins, softened in hot water for a few minutes and drained well75-100g (2-1/2 to 3 oz) pine nutsSalt and pepper Directions
Via Mariano Pallottini
Crocchette di patate are wonderfully versatile. They are probably most often served as an antipasto, but they can also do fine service as a lovely contorno, especially with fried meat or fish dish, or as part of a fritto misto, or as a first course instead of pasta, which is how we enjoyed them today, before we tucked into a nice pile of sausages and peppers.[...]
Ingredients - Serves 4-6 persons
For the crochette dough:
1 kg (2 lbs.) russet or other mealy potato (see Notes)2 eggs (or 3 yolks)100g (4 oz.) grated Parmesan cheese, or a mixture of Parmesan and pecorino romano, or just pecorinoA scrape of nutmegSalt and pepperA pinch of finely chopped parsley (optional)
For the breading:
2-3 eggs, beaten with a spoonful of milk or waterBreadcrumbsOil for deep frying (see Notes)
For the filling (optional):
Mozzarella, cut into small strips, and seasoned with saltA combination of mozzarella and cooked ham, cut into small diceMozzarella, cut into small strips, and anchovy filletsAnother meltable cheese (like fontina) and salami, cut into small dice Directions
Via Mariano Pallottini