Pianorso: a tiny dot on the map of Italy and a magical retreat at 740 meters above sea level, filled with fresh mountain air, green carpets, purple and yellow flowers, sounds of running water and happy birds, happy life.
If you haven’t read the post on crescentine yet click here. In this post I will show you two non traditional toppings for crescentine. These sauces are also perfect as side dish with bread.
A different slice of bread. It’s good to change habits once in a while. I don’t know what you like to eat for breakfast, but we usually start the day with a simple slice of bread. Sometimes toasted, sometimes not. So I decided it was time to pull out a recipe for a fabulous out of the ordinary bread: banana bread! It smells just wonderful.
Unfortunately I just broke my kitchen aid machine. It would have been very handy to mix the ingredients. Of course it doesn’t mean I have to work the bread dough with my feet like they would do in the Middle Ages 😉 We are going to go about this in a more recent yet old fashioned way: by hand.
Spanish spinach soup with chickpeas! Potaje de garbanzos y espinacas. This recipe was inspired by Claudia Roden’s book: The food of Spain. It’s a beautiful book full of inspirational regional Spanish recipes. I’ve been cooking this soup for a while now and it has become one of my favourite soups to make for guests.
Lets get started: Peel the potato and slice into thin pieces. Fill a large soup pan with 750 ml water and one cube of stock. Add the chickpeas and sliced potato. Boil the mix on a moderate fire.
In the mean time chop the garlic in halves and break the bread into little pieces. Heat some olive oil in a frying pan and add the garlic and bread. Fry slowly until the garlic turns slightly (!) brown.
Add the spinach to the chick peas and potato mixture. Cover and leave to simmer, stir every now and then. Now boil two eggs for 8 minutes, peel them and remove the egg yoke.