Spinach Catalana with Polenta and Soft Boiled Eggs

Spinach Catalana with Polenta and Soft Boiled Egg Daria Souvorova 20 minutes serves: 5-6 We have been eating less meat of late, and when I realized I forgot a few pounds of spinach in the back of the fridge, I decided to salvage it by cooking it. I have been reading about Catalan Spinach, which…

Sardèle in Saòr Crostini

Gonzo and I argued about this dish a bit when I first introduced it during the Venetian dinner. Sweet and vinegary, “they won’t go for it”, he said. I was almost convinced to take out the raisins, but I am glad I kept them. Sardines are amazing! I don’t know why everyone here is so afraid of sardines and anchovies. Dusted with flour and fried, they turn decadent, especially when paired with the vinegar flavor of the marinated onions and the sweetness of the raisins. Make this dish several days in advance, it gets better with time. And don’t be afraid if you have too much liquid, the sardines soak up a lot.