Spinach and eggs: a super supply of iron and vitamins

Two easy recipes that I prepared some days ago picking from my sunday basket (this sunday basket): two beautiful bunches of spinach and duck eggs. When I chose and cleaned the spinach I separated the bigger outer leaves from the inner smaller ones. I boiled the larger leaves to prepare the dish of the first picture and I used the inner raw leaves in the salad that you see in the second picture.

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Fillo pockets with radicchio, cheese and pears

fillo-pockets

Taschine di fillo con radicchio, provola e pere

Fillo pastry is a kind of “not when I am in the rush” thing, but with a few tricks you can have delicious bites in a relatively short time. Here are my “tricks”: 1) spray oil instead of brushing butter on each sheet (which also makes your recipe lighter), 2) lay together more than one sheet instead of working one at a time, and 3) opt for simply folding the pastry in pockets instead of forming more elaborated shapes. Here are my pockets with smoked mozzarella, radicchio and pears.

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The small boat in the clouds

zucchini_barchette1

Once upon a time there was a little zucchini that wanted to play the “perfect spring meal on a sunny day…” Sun, who said sun? Who evoked spring? Yes I know, weather is not matching our wishes for clear sky and bright colors and for the delicate and delightful smell of the spring. But zucchini are in season and they demand to play a role in the story.

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Gnocchetti alla sorrentina

gnocchetti-sorrentina

A simple comforting pasta meal served in cute terracotta bowls. All rigorously Italian 🙂
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Greens, fruit, and cheese: the perfect combination

Thanksgiving is approaching quickly. As an Italian I would feel quite uncomfortable to give you the recipe for a traditional turkey, duck, or the various turducken combinations with casseroles that ensure American families a sensational Thanksgiving meal. So I will give my little contribution for tasty and light dishes for the days in between the festivities nosh-ups. A choice of two interesting and unusual salads that in a larger portion can be a main course. I read the recipes in my precious collection of Sale & Pepe magazines and I find the combinations delicious: fennel and orange, and radicchio and persimmons.

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A work day at home with a quick green break

To make the better use of fresh spinach, it is a good habit to separate the smaller more tender internal leaves to be eaten raw in salads, and cook the external thicker ones. So I did. Rich, healthy, and quick. Enrich your spinach leaves with raisins, walnuts, pine seeds, blue or gorgonzola cheese if you like, and dress with a simple vinaigrette of 1 tsp extravirgin olive oil, 1 tsp balsamic vinegar, 1 tsp honey, one pinch of salt.

A green soup for a grey day

Grey and rainy here in the North Bay, but weather report says long lasting sun in the weekend and the next future. A fresh bunch of spinach and I took my chance for a may be my last hot soup of the season.

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