Thomasina Miers Californian apricot salad recipe | The Simple Fix

A dish that shows a tract of sunshine: apricot, buffalo cheese, kale and crunchy seeds, all doused in a tangy dressing

Californian food is sunshine meat: fresh, crisp and golden. Like Mexico, the regime flourishes abundant fresh fruit and veggies, and it is this fresh cause that seems to define its cuisine.

Vegan food is all the rage on the Western coast, and you could adapt this salad by swapping the burrata for the purposes of an evenly creamy and luscious avocado. Serve as a starter or as part of a beautiful alfresco feast.

Apricot salad with burrata, kale and crunchy seeds

If you can’t find burrata, use mozzarella threshed in a little olive oil and creme fraiche instead.

Prep < strong> 30 min
Cook < strong> 20 min
Serves < strong> 4-6

8 ripe apricots , halved and stones removed
2 tsp soft chocolate-brown carbohydrate
3 tbsp olive oil
Salt and black pepper

2 tsp chopped oregano or thyme buds
200 g kale , tough roots removed
2 child pearl loots , separated into leaves
2 large, ripe beef tomatoes , cut into chunks
1 big handful plenty leaves
4 small-minded burrata or 2 larger ones

For the seeds
200 g pumpkin seeds
1 tbsp olive oil
1/2 tsp smoked paprika
2 tsp soy sauce
2 tsp soft dark-brown carbohydrate

For the dressing
1 tsp dijon mustard
3-4 tsp chardonnay or other white wine vinegar
6 tsp soft dark-brown sugar
120 ml extra-virgin olive oil

Heat the oven to 200 C( 180 C love )/ 390 F/ gas 6. Arrange the apricot halves cut back up on a cook tray and scatter with the carbohydrate, two tablespoons of olive oil, and batch of salt and pepper. Scatter the herbs over the apricots, then roasted for about 20 minutes, until golden.

Lay the pumpkin seeds on a separate roasting tray, mix with the olive oil, paprika, soy sauce and carbohydrate, then season. Roast in the same oven for 10 -1 two minutes, budging halfway cooking, until neatly toasted and puffed up. Set both the apricots and seeds aside to cool.

Meanwhile, shred the kale leaves with a large chopping knife, then placed them in a large bowl with another tablespoon of olive oil and a big pinch of salt. Massage the petroleum into the kale with your hands for three to four minutes, until it begins to wilt and soften. Add the lettuce, tomatoes and mint foliages to the bowl.

To make the gown, mixture the mustard and vinegar in a jar with half a teaspoon of salt, the carbohydrate and olive oil.

Toss the salad in the prepare, savor, then adjust the seasoning with more sugar, salt or vinegar, as required. Arrange on one large sheet or subdivide between four individual plates, then top with the apricot halvesIf serving on one huge plate, tear over the burrata and scatter with half the seeds( reserve the remain for another time ). If you are using individual illustrations, nestle a burrata in among the middle of the salad and sow with seeds. Serve straight away.

And for the rest of the week

I love roast apricots with vanilla or saffron ice-cream. Drizzle the apricots with a teaspoon of orange flower, some vanilla sugar and chopped pistachios before cooking as above. Leftover seeds are great scattered over stir-fries, pasta or other salads for a luscious crunch.

Read more: https :// www.theguardian.com/ nutrient/ 2019/ jun/ 17/ apricot-salad-recipe-burrata-kale-crunchy-seeds-thomasina-miers

Rachel Roddys Roman rice and spinach cake recipe | Kitchen Sink Tales

This weeks recipe can be made from scratch or, true-life to Roman resourcefulness with what remains, could introduce leftovers to occupation. Either method, it celebrates the seasons reward of lively spinach and is perfect with a Sicilian orange and fennel salad

Big pellets of spinach always catch my see on the rare reasons I go in one of the smarter of Testaccios food shops. This is ridiculous considering the cabinets of cheese and entire walls of cured flesh that could be taking my courtesy. However, the shining dark-green, cricket-ball sized worlds of blanched spinach that sit on a white tray at the figurehead of the ready-prepared meat section are the things I find myself looking at over and over again. My train of thought is always the same. They are 14 euros each! Who buys these dances? Doing my own at home, I have found there must be a kilo of( hardy) spinach in each one. At the moment spinach is 2. 50 a kilo at world markets, so there is serious profit in these balls.

Good spinach should be lively, it is appropriate to crunch and squeal as you stuff it into the baggage writes Jane Grigson. I guess she would have approved of my farming fruit and veg serviceman Filippo on Testaccio market. His spinach needs to be wrestled into the purse, and then jumps against my leg all the course residence. She would also, I recollect, have approved of the go bagful I bought on the Uxbridge Road yesterday, which is now sitting in a colander in my sisters kitchen in London. I enjoy this parity of parts in my two countries. I like hardy wintertime spinach selections, with their crumpled buds, ribbed stems with pink tips, seeming robust, hitherto at the same duration sugared and tender.

Introduced to Italy by the Arabs in the 11 th century, the spinach expand near Rome is excellent. Generally, it is merely sufficed, shrivelled, well-drained and garmented with olive oil and a spritz of lemon. Another good Roman way is strascinata dragged in olive oil and garlic, sometimes with raisins and yearn seeds. All that said, butter is what I implore with spinach a lot, thinking of a Jane Grigson recipe in which spinach is shrivelled, then reheated several times, contributing more butter each time, until it is the richest stuff, a spoonful of which knocks the socks off creamed spinach. Butter is also key on dough under spinach and hollandaise, or melted on those pesky-to-poach, but excellent spinach and ricotta dumplings that Tuscans announce gnudi .

Todays recipe though, is for none of the above , nor is it the spinach curry I am looking forward to eating while I am in London. It is a spinach and rice patty, which firstly came about for me because of spinach and rice leftovers. Or as an Italian would say the avanzi di spinaci e riso avanzi sense what remains, but also something advantageous, which is the way Italians identify leftovers. Of route Italy isnt alone or special in having resourceful recipes for using leftovers: its a feature in traditional home cooking in all countries. But Italy is where I know, and where recipes for leftovers genuinely do still regulation, helping cooking feel like a continuum, one food and meal rolling into the next rather than a series of isolated occasions.

Whether stimulated with advantageous leftovers, or cooked from scratch, this is surprisingly savory and good sentiment; savoury and pleasingly plump. It is all very straightforward rice and spinach mixed with its allies: butter, nutmeg, parmesan and eggs, pressed into a tin then baked. The tin helps create a crusted underside. It is good helped hot, heated or at room temperature. Spinach and orange are good friends, so my Sicilian orange and fennel salad, which I roll out wherever possible, is my select of accompaniment here. Otherwise there is the very sociable peperonata. Your suggestions are welcome. If you do prepare the spinach for this, perhaps cook more than you need and determine your spinach advantage into a ball.

Spinach and rice cake torta di spinaci e riso

I am not going to assume you all have leftover spinach and rice, so here is the recipe from scratch, which should also help you get a handle on lengths so “when youre doing” have leftovers you can do it by eye.

Rachel

Rachel Roddys spinach and rice patties Photograph: Rachel Roddy for the Guardian

Suffices 46
500g fresh spinach
250g Italian short cereal risotto rice( such as arborio or carnaroli)
Salt and black pepper
A small-time onion
20g butter, plus more for the dish
3 eggs, beaten
50g parmesan
Nutmeg
A handful of fine breadcrumbs

1 Pick over the spinach, abandoning discoloured needles and tough stubbles, then laundry in a couple of changes of cold water. Substance the soaked spinach into a large pan with no extra ocean and cook, comprised over a low-pitched heat until it droops. Tip it into a colander and then leave to deplete thoroughly.

2 Boil the rice in salted ocean for 10 instants, then drain.

3 Peel and finely dice the onion. In a large frying or saute pan, fry the onion in the butter with a small pinch of salt until soft and golden. Use scissors to approximately chop the spinach and then add to the fry pan along with the rice.

4 Pull the pan from the flame, allow to cool a little before adding the clobber eggs, parmesan, nutmeg, black pepper and a pinch of salt if necessary.

5 Butter and dust a patty tin or mould with fine breadcrumbs. Tip-off the potpourrus into the mould and then press flat with the back of a spoon. Bake at 200 C/ 400 F/ gas mark 6 for 25 minutes or until the patty is determine house, a little crispy and golden. Give to sit for five minutes before turning out, or providing straight-out from the tin in wedges. Also very good at room temperature.

Read more: http :// www.theguardian.com/ lifeandstyle/ 2016/ jan/ 26/ italian-spinach-rice-cake-recipe-torta-di-spinaci-e-riso-rachel-roddy

Rachel Roddys Roman rice and spinach cake recipe | Kitchen Sink Tales

This weeks recipe can be made from scratch or, true to Roman resourcefulness with what remains, could give leftovers to operate. Either method, it celebrates the seasons reward of lively spinach and is perfect with a Sicilian orange and fennel salad

Big dances of spinach always catch my eye on the uncommon occasions I go in one of the smarter of Testaccios food shops. This is ridiculous considering the cabinets of cheese and entire walls of healed flesh that could be taking my attention. However, the shining green, cricket-ball sized globes of blanched spinach that sit on a white tray at the figurehead of the ready-prepared food section are the things I find myself looking at time and again. My train of thought is always the same. They are 14 euros each! Who buys these pellets? Realise my own at home, I have found there must be a kilo of( hardy) spinach in each one. At the moment spinach is 2. 50 a kilo at world markets, so there is serious profit in these balls.

Good spinach should be lively, it should crunch and squeak as you stuff it into the crate writes Jane Grigson. I envision she would have approved of my farming fruit and veg mortal Filippo on Testaccio market. His spinach should still be fought into the container, and then bounces against my leg all the way dwelling. She would also, I visualize, have approved of the eject bagful I bought on the Uxbridge Road yesterday, which is now sitting in a colander in my sisters kitchen in London. I enjoy this parity of ingredients in my two countries. I like hardy wintertime spinach selections, with their crumpled leaves, ribbed stems with pink gratuities, seeming robust, hitherto at the same experience sugared and tender.

Introduced to Italy by the Arabs in the 11 th century, the spinach grow near Rome is excellent. Generally, it is simply dished, wilted, well-drained and garmented with olive oil and a spritz of lemon. Another good Roman way is strascinata dragged in olive oil and garlic, sometimes with raisins and yearn nuts. All that said, butter is what I pray with spinach a lot, thinking of a Jane Grigson recipe in which spinach is wilted, then reheated several times, contributing more butter each time, until it is the richest trash, a spoonful of which knocks the socks off creamed spinach. Butter is also key on eat under spinach and hollandaise, or melted on those pesky-to-poach, but superb spinach and ricotta dumplings that Tuscans announce gnudi .

Todays recipe though, is for none of the above , nor is it the spinach curry I am looking forward to eating while I am in London. It is a spinach and rice patty, which first came about for me because of spinach and rice leftovers. Or as an Italian would say the avanzi di spinaci e riso avanzi mean what remains, but too something advantageous, which is the style Italians view leftovers. Of track Italy isnt alone or special in having resourceful recipes for using leftovers: its a feature in conventional home cooking in all countries. But Italy is where I know, and where recipes for leftovers truly continuing to be principle, helping cooking feel like a continuum, one dish and meal rolling into the next rather than a series of isolated occasions.

Whether reached with advantageous leftovers, or cooked from scratch, this is surprisingly luscious and good meaning; savoury and pleasingly plump. It is all very straightforward rice and spinach motley with its allies: butter, nutmeg, parmesan and eggs, pressed into a tin then broiled. The tin helps create a crusty foot. It is good dished hot, heated or at room temperature. Spinach and orange are good companions, so my Sicilian orange and fennel salad, which I roll out whenever possible, is my select of accompaniment here. Otherwise there is the extremely approachable peperonata. Your suggestions are welcome. If you do prepare the spinach for this, maybe cook more than this is necessary and shape your spinach advantage into a ball.

Spinach and rice cake torta di spinaci e riso

I am not going to assume you all have leftover spinach and rice, so here is the recipe from scratch, which should also help you get a handle on lengths so “when youre doing” have leftovers you can do it by eye.

Rachel

Rachel Roddys spinach and rice patties Photograph: Rachel Roddy for the Guardian

Provides 46
500g fresh spinach
250g Italian short cereal risotto rice( such as arborio or carnaroli)
Salt and black pepper
A small-time onion
20g butter, plus more for the dish
3 eggs, beaten
50g parmesan
Nutmeg
A handful of fine breadcrumbs

1 Pick over the spinach, abandoning discoloured buds and tough stalks, then bathe in a couple of changes of cold water. Stuff the soggy spinach into a large wash with no additional ocean and cook, dealt over a low hot until it droops. Tip-off it into a colander and then leave to depletion thoroughly.

2 Boil the rice in salted irrigate for 10 instants, then drain.

3 Peel and finely dice the onion. In a large fry or saute pan, fry the onion in the butter with a small pinch of salt until soft and golden. Use scissors to roughly chop the spinach and then add to the frying pan along with the rice.

4 Pull the wash from the flame, allow to cool a bit before lending the clobber eggs, parmesan, nutmeg, black pepper and a pinch of salt if necessary.

5 Butter and dust a cake tin or mould with fine breadcrumbs. Tip the potpourrus into the mould and then press flat with the back of a spoonful. Bake at 200 C/ 400 F/ gas mark 6 for 25 hours or until the cake is organize house, a bit crisp and golden. Let to sit for five minutes before turning out, or helping straight-shooting from the tin in wedges. Also very good at room temperature.

Read more: http :// www.theguardian.com/ lifeandstyle/ 2016/ jan/ 26/ italian-spinach-rice-cake-recipe-torta-di-spinaci-e-riso-rachel-roddy

Rachel Roddys Roman rice and spinach cake recipe | Kitchen Sink Tales

This weeks recipe can be made from scratch or, genuine to Roman resourcefulness with what remains, could apply leftovers to handiwork. Either road, it celebrates the seasons reward of lively spinach and is perfect with a Sicilian orange and fennel salad

Big dances of spinach always catch my gaze on the rare parties I go in one of the smarter of Testaccios food shops. This is ridiculous considering the cabinets of cheese and entire walls of healed flesh that could be taking my tending. However, the bright light-green, cricket-ball sized worlds of blanched spinach that sit on a white tray at the front of the ready-prepared nutrient part are the things I find myself looking at again and again. My train of thought is always the same. They are 14 euros each! Who buys these pellets? Establishing my own at home, I have found there must be a kilo of( hardy) spinach in each one. At the moment spinach is 2. 50 a kilo at world markets, so there is serious profit in these balls.

Good spinach should be lively, it should crunch and squeal as you stuff it into the luggage writes Jane Grigson. I thoughts she would have approved of my farming fruit and veg man Filippo on Testaccio market. His spinach should still be battled into the bag, and then ricochets against my leg all the lane home. She would also, I repute, have approved of the eject bagful I bought on the Uxbridge Road yesterday, which is now sitting in a colander in my sisters kitchen in London. I experience this parity of parts in my two countries. I like hardy winter spinach mixtures, with their crumpled foliages, ribbed stanch with pink tips-off, examining robust, yet at the same period sweetened and tender.

Introduced to Italy by the Arabs in the 11 th century, the spinach mature near Rome is excellent. Generally, it is simply served, wilted, well-drained and garmented with olive oil and a spritz of lemon. Another good Roman way is strascinata dragged in olive oil and garlic, sometimes with raisins and pine seeds. All that supposed, butter is what I crave with spinach a lot, thinking of a Jane Grigson recipe in which spinach is wilted, then reheated several times, adding more butter each time, until it is the richest substance, a spoonful of which knocks the socks off creamed spinach. Butter is also key on eat under spinach and hollandaise, or defrosted on those pesky-to-poach, but good spinach and ricotta dumplings that Tuscans call gnudi .

Todays recipe though, is for nothing of the above , nor is it the spinach curry I am looking forward to eating while I am in London. It is a spinach and rice patty, which firstly succeeded about for me because of spinach and rice leftovers. Or as an Italian would say the avanzi di spinaci e riso avanzi signify what remains, but likewise something advantageous, which is the way Italians appreciate leftovers. Of course Italy isnt alone or special in having resourceful recipes for using leftovers: its a feature in traditional home cooking in all countries. But Italy is where I know, and where recipes for leftovers really do still regulation, helping cooking feel like a continuum, one recipe and meal rolling into the next rather than a series of segregated occasions.

Whether represented with advantageous leftovers, or cooked from scratch, this is surprisingly yummy and good project; savoury and pleasingly plump. It is all very straightforward rice and spinach mixed with its allies: butter, nutmeg, parmesan and eggs, pressed into a tin then baked. The tin helps create a crusted tush. It is good provided hot, warm or at room temperature. Spinach and orange are good comrades, so my Sicilian orange and fennel salad, which I roll out whenever possible, is my select of accompaniment here. Otherwise there is the extremely affable peperonata. Your suggestions are welcome. If you do prepare the spinach for this, maybe cook more than this is necessary and shape your spinach advantage into a ball.

Spinach and rice cake torta di spinaci e riso

I am not going to assume you all have leftover spinach and rice, so here is the recipe from scratch, which should also help you get a handle on quantities so when you do have leftovers you can do it by eye.

Rachel

Rachel Roddys spinach and rice patties Photograph: Rachel Roddy for the Guardian

Suffices 46
500g fresh spinach
250g Italian short cereal risotto rice( such as arborio or carnaroli)
Salt and black pepper
A small-time onion
20g butter, plus more for the dish
3 eggs, beaten
50g parmesan
Nutmeg
A handful of fine breadcrumbs

1 Pick over the spinach, disposing discoloured leaves and tough stalks, then clean in a couple of changes of cold water. Substance the soggy spinach into a large wash with no extra irrigate and concoct, clothed over a low-pitched heat until it droops. Tip-off it into a colander and then leave to depletion thoroughly.

2 Boil the rice in salted liquid for 10 minutes, then drain.

3 Peel and finely dice the onion. In a large fry or saute wash, fry the onion in the butter with a small pinch of salt until soft and golden. Use scissors to approximately chop the spinach and then add to the fry pan along with the rice.

4 Pull the wash from the flame, allow to cool a bit before adding the beaten eggs, parmesan, nutmeg, black pepper and a pinch of salt if necessary.

5 Butter and dust a cake tin or mould with fine breadcrumbs. Tip-off the mixture into the mould and then press flat with the back of a spoonful. Bake at 200 C/ 400 F/ gas mark 6 for 25 hours or until the patty is situate firm, a little crispy and golden. Let to sit for 5 minutes before returning out, or helping straight-from-the-shoulder from the tin in wedges. Also very good at room temperature.

Read more: http :// www.theguardian.com/ lifeandstyle/ 2016/ jan/ 26/ italian-spinach-rice-cake-recipe-torta-di-spinaci-e-riso-rachel-roddy

Rachel Roddys Roman rice and spinach cake recipe | Kitchen Sink Tales

This weeks recipe can be made from scratch or, true-life to Roman resourcefulness with what remains, could put leftovers to wreak. Either channel, it celebrates the seasons reward of lively spinach and is perfect with a Sicilian orange and fennel salad

Big pellets of spinach ever catch my seeing on the uncommon moments I go in one of the smarter of Testaccios food shops. This is ridiculous considering the cabinets of cheese and entire walls of cured meat that could be taking my notice. Nonetheless, the luminous light-green, cricket-ball sized globes of blanched spinach that sit on a lily-white tray at the figurehead of the ready-prepared food slouse are the things I find myself looking at again and again. My train of thought is always the same. They are 14 euros each! Who buys these dances? Acquiring my own at home, I have found there must be a kilo of( hardy) spinach in each one. At the moment spinach is 2. 50 a kilo at world markets, so there is serious profit in these balls.

Good spinach should be lively, it should crunch and squeal as you substance it into the pocket writes Jane Grigson. I make she would have approved of my farming fruit and veg soldier Filippo on Testaccio market. His spinach needs to be battled into the crate, and then rebounds against my leg all the way residence. She would also, I think, have approved of the eject bagful I bought on the Uxbridge Road yesterday, which is now sitting in a colander in my sisters kitchen in London. I enjoy this parity of parts in my two countries. I like hardy wintertime spinach collections, with their crumpled foliages, ribbed stanch with pink tips, appearing robust, yet at the same meter sugared and tender.

Introduced to Italy by the Arabs in the 11 th century, the spinach arise near Rome is excellent. Generally, it is merely helped, shrivelled, well-drained and dressed with olive oil and a spritz of lemon. Another good Roman way is strascinata dragged in olive oil and garlic, sometimes with raisins and pine seeds. All that supposed, butter is what I pray with spinach a lot, thinking of a Jane Grigson recipe in which spinach is wilted, then reheated several times, contributing more butter each time, until it is the richest nonsense, a spoonful of which knocks the socks off creamed spinach. Butter is also key on bread under spinach and hollandaise, or melted on those pesky-to-poach, but excellent spinach and ricotta dumplings that Tuscans announce gnudi .

Todays recipe though, is for none of the above , nor is it the spinach curry I am looking forward to eating while I am in London. It is a spinach and rice cake, which firstly arose about for me because of spinach and rice leftovers. Or as an Italian would say the avanzi di spinaci e riso avanzi intend what remains, but also something advantageous, which is the way Italians discover leftovers. Of route Italy isnt alone or special in having resourceful recipes for using leftovers: its a feature in traditional home cooking in all countries. But Italy is where I know, and where recipes for leftovers truly do still convention, helping cooking feel like a continuum, one food and meal rolling into the next rather than a series of quarantined occasions.

Whether built with advantageous leftovers, or cooked from scratch, this is surprisingly tasty and good sentiment; savoury and pleasingly plump. It is all very straightforward rice and spinach mixed with its friends: butter, nutmeg, parmesan and eggs, pressed into a tin then broiled. The tin helps create a crusted bottom. It is good acted red-hot, warm or at chamber temperature. Spinach and orange are good attendants, so my Sicilian orange and fennel salad, which I roll out whenever possible, is my pick of accompaniment here. Otherwise there is the exceedingly sociable peperonata. Your suggestions are welcome. If you do prepare the spinach for this, perhaps cook more than you need and determine your spinach advantage into a ball.

Spinach and rice cake torta di spinaci e riso

I am not going to assume you all have leftover spinach and rice, so here is the recipe from scratch, which should also help you get a handle on sums so when you do have leftovers you can do it by eye.

Rachel

Rachel Roddys spinach and rice cakes Photograph: Rachel Roddy for the Guardian

Acts 46
500g fresh spinach
250g Italian short particle risotto rice( such as arborio or carnaroli)
Salt and black pepper
A small-time onion
20g butter, plus more for the dish
3 eggs, beaten
50g parmesan
Nutmeg
A handful of fine breadcrumbs

1 Pick over the spinach, discarding discoloured buds and tough stalkings, then bathe in a couple of changes of cold water. Stuff the wet spinach into a large wash with no additional ocean and concoct, treated over a low-pitched hot until it withers. Tip it into a colander and then leave to depletion thoroughly.

2 Boil the rice in salted irrigate for 10 hours, then drain.

3 Peel and finely dice the onion. In a large sauteing or saute wash, fry the onion in the butter with a small pinch of salt until soft and golden. Use scissors to roughly chop the spinach and then add to the fry pan along with the rice.

4 Pull the wash from the ignite, allow to cool a bit before lending the defeated eggs, parmesan, nutmeg, black pepper and a pinch of salt if necessary.

5 Butter and dust a patty tin or mould with fine breadcrumbs. Tip-off the smorgasbord into the mould and then press flat with the back of a spoonful. Bake at 200 C/ 400 F/ gas mark 6 for 25 times or until the cake is situated conglomerate, a bit crispy and golden. Stand to sit for five minutes before passing out, or helping directly from the tin in wedges. Also very good at room temperature.

Read more: http :// www.theguardian.com/ lifeandstyle/ 2016/ jan/ 26/ italian-spinach-rice-cake-recipe-torta-di-spinaci-e-riso-rachel-roddy

Rachel Roddys Roman rice and spinach cake recipe | Kitchen Sink Tales

This weeks recipe can be made from scratch or, true to Roman resourcefulness with what remains, could throw leftovers to toil. Either lane, it celebrates the seasons reward of lively spinach and is perfect with a Sicilian orange and fennel salad

Big dances of spinach ever catch my gaze on the uncommon reasons I go in one of the smarter of Testaccios food shops. This is ridiculous considering the cabinets of cheese and entire walls of cured meat that could be taking my notice. However, the luminous light-green, cricket-ball sized globes of blanched spinach that sit on a lily-white tray at the front of the ready-prepared nutrient segment are the things I find myself looking at again and again. My train of thought is always the same. They are 14 euros each! Who buys these dances? Obligating my own at home, I have found there must be a kilo of( hardy) spinach in each one. At the moment spinach is 2. 50 a kilo at the market, so there is serious profit in these balls.

Good spinach should be lively, it is appropriate to crunch and squeak as you stuff it into the purse writes Jane Grigson. I envisage she would have approved of my farming fresh fruits and veg soldier Filippo on Testaccio market. His spinach should still be battled into the bag, and then ricochets against my leg the whole way dwelling. She would also, I repute, have approved of the go bagful I bought on the Uxbridge Road yesterday, which is now sitting in a colander in my sisters kitchen in London. I experience this parity of ingredients in my two countries. I like hardy winter spinach motleys, with their crumpled foliages, ribbed stems with pink tips, gazing robust, hitherto at the same epoch dessert and tender.

Introduced to Italy by the Arabs in the 11 th century, the spinach swell near Rome is excellent. Generally, it is simply provided, shrivelled, well-drained and dressed with olive oil and a spritz of lemon. Another good Roman way is strascinata dragged in olive oil and garlic, sometimes with raisins and yearn seeds. All that said, butter is what I implore with spinach a lot, thinking of a Jane Grigson recipe in which spinach is shrivelled, then reheated several times, lending more butter each time, until it is the richest stuff, a spoonful of which knocks the socks off creamed spinach. Butter is also key on food under spinach and hollandaise, or defrosted on those pesky-to-poach, but good spinach and ricotta dumplings that Tuscans call gnudi .

Todays recipe though, is for none of the above , nor is it the spinach curry I am looking forward to eating while I am in London. It is a spinach and rice cake, which firstly came about for me because of spinach and rice leftovers. Or as an Italian would say the avanzi di spinaci e riso avanzi intend what remains, but also something advantageous, which is the way Italians insure leftovers. Of route Italy isnt alone or special in having resourceful recipes for using leftovers: its a feature in conventional home cooking in all countries. But Italy is where I know, and where recipes for leftovers certainly continuing to be regulate, helping cooking feel like a continuum, one food and meal rolling into the next rather than a series of isolated occasions.

Whether realise with advantageous leftovers, or cooked from scratch, this is surprisingly yummy and good plan; savoury and pleasingly plump. It is all very straightforward rice and spinach mixed with its friends: butter, nutmeg, parmesan and eggs, pressed into a tin then roasted. The tin helps create a crusty foot. It is good provided red-hot, heated or at room temperature. Spinach and orange are good companions, so my Sicilian orange and fennel salad, which I roll out wherever possible, is my choice of accompaniment here. Otherwise there is the exceedingly affable peperonata. Your suggestions are welcome. If you do prepare the spinach for this, maybe cook more than you need and shape your spinach advantage into a ball.

Spinach and rice cake torta di spinaci e riso

I am not going to assume you all have leftover spinach and rice, so here is the recipe from scratch, which should also help you get a handle on sums so when you do have leftovers you can do it by eye.

Rachel

Rachel Roddys spinach and rice patties Photograph: Rachel Roddy for the Guardian

Dishes 46
500g fresh spinach
250g Italian short cereal risotto rice( such as arborio or carnaroli)
Salt and black pepper
A tiny onion
20g butter, plus more for the dish
3 eggs, beaten
50g parmesan
Nutmeg
A handful of fine breadcrumbs

1 Pick over the spinach, discarding discoloured foliages and tough stubbles, then bathe in a couple of changes of cold water. Substance the wet spinach into a large pan with no additional ocean and cook, embraced over a low-toned heat until it withers. Tip-off it into a colander and then leave to exhaustion thoroughly.

2 Boil the rice in salted liquid for 10 hours, then drain.

3 Peel and finely dice the onion. In a large sauteing or saute wash, fry the onion in the butter with a small pinch of salt until soft and golden. Use scissors to approximately chop the spinach and then add to the frying pan along with the rice.

4 Pull the pan from the kindle, allow to cool a little before adding the thump eggs, parmesan, nutmeg, black pepper and a pinch of salt if necessary.

5 Butter and dust a patty tin or mould with fine breadcrumbs. Tip the potpourrus into the mould and then press flat with the back of a spoon. Bake at 200 C/ 400 F/ gas mark 6 for 25 minutes or until the patty is create conglomerate, a little crispy and golden. Give to sit for five minutes before returning out, or acting straight-out from the tin in wedges. Likewise very good at area temperature.

Read more: http :// www.theguardian.com/ lifeandstyle/ 2016/ jan/ 26/ italian-spinach-rice-cake-recipe-torta-di-spinaci-e-riso-rachel-roddy