I’ll be honest, this Roman-style spinach is something that saves my weekly dinner almost regularly. I buy tons of spinach every week and then at a certain moment I realize it is still there in the fridge and I don’t have too much time to prepare a quiche or I don’t feel like making risotto, or pasta, and then – puuff! – something pops in my head and I Immediately know what I have to do, above all when I need a sweet flavour too. And every mouthful of this dish mixes savoury and sweet with mastery, with the crunchy pine nuts counterbalancing the moistness of the raisins, and embracing the spinach giving an extra touch to an otherwise pretty basic dish.
I have to be honest, this week has been terribly busy due to so many things and I have spent no time at home at all that I am starting feeling pretty tired! For the same reason, I spent my Valentine’s night at the restaurant, not so much because it was Valentine’s day – I find it pretty commercial and for me it does not add any value to a relationship, if there’s love Valentine’s day is everyday – but because my fridge being almost empty, the idea of sitting and being well treated looked way more appealing!
Very chic choice, these farfalle with smoked salmon and truffle sauce! I was wondering how I could impress some people that I had invited, but with the things I had in the fridge as it was a last minute invitation, so I just decided to opt for pasta, to start with – I have plenty of pasta at home, as you can imagine, my mom sends me boxes and boxes of it every now and then. Don’t ask why, considering that here you easily find it in any supermarket. Mothers in Italy are very worried and concerned about nutrition, as if I moved into the jungle or in the Sahara and my survival was at stake. I sometimes feel very bad telling her that here we feed ourselves as normal humans and that supermarkets work the same way!
You might think pasta with cheese and eggs is simply a carbonara, but it doesn’t have to be true, let me tell you! Carbonara has a strict identity as I already explained in my recipe, and it requires always the same four ingredients. I am pretty flexible when it’s possible to be – so Italian from my part to say that, I realize that – but I am very careful when it comes to such famous recipes with a very precise identity! Now, even if the recipe I am presenting today can look the same, it is not exactly the case.