Dahl con polpettine di agnello e cavolo riccio croccante - Dahl with Lamb Boulettes and Crispy Kale

Dahl is one of my favourite dish in the cold season. I prepare it at least once a week, as it is quick, healthy, tasty, comforting  and so versatile that I can always serve it in different variations. Today, I combine my dahl with mini-boulettes of minced lamb and I finish it with crispy kale. Three dishes - dahl, boulettes and crispy kale - in one-course meal to share with family and friends. If you prepare and cook the boulettes and the kale while the dahl is simmering, it will take no longer than half an hour to have your meal ready. It is just a question of organisation. 

Erbazzone - Swiss chard and Parmesan Pie

Erbazzone is an Italian pie, traditionally made with seasonal greens, flavoured with spring onions and garlic, and bound with eggs and cheese. As simple as that. A true dish from the 'cucina povera', which comes in many variations. 

Panzanella

Panzanella is the Tuscan bread and tomato salad. We used to have it for lunch in Forte dei Marmi, in the hottest summer days. Refreshing and light, it is a typical dish from cucina povera that we can find in all the Mediterranean cuisines, with plenty of variations.

Our domestic panzanella was quite versatile too, as it had to satisfy a crowd with different tastes. The grown ups loved spring onions, cucumbers and even yellow peppers in their panzanella, whereas the children preferred the plain one, with just tomatoes, basil and rocket. To please everybody, panzanella was always served in different versions.