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Spinach with Garlic & Chilli.


Spinach with Garlic & Chilli.file6561309937714

Wash & squeeze dry a bunch of spinach.

Heat olive in pan & add slivers of garlic & dried chilli, then the spinach.

Season & toss for several minutes.

Serve with a squeeze of fresh lemon juice & a generous splash of extra virgin olive oil.

We had ours with a bowl of little boiled potatoes, capers & chopped parsley, & a lovely platter of just out-of-the-pan ever so thin crumbed beef…yum!!!


It’s time for a glass of wine. A very thoughtful gift from the Duchess…a Sicilian red. And it’s beautiful, smooth & oh so palatable :))

Besides, I needed 1/2 a cup for my Spaghetti Alla Puttanesca tonight.

I must cook! It’s been more than a week…& I’m going a little stir-crazy (lol)

Actually, it’s been an interesting discovery to see how long I have lasted before the cooking pleasure raised it’s sing-song voice. And I am keen to let it in…hello passion, hello creativity, I’ve missed you :))

So I forage around in the fridge & the pantry, gather together the ingredients that will combine to produce a tasty bowl, & layer the method. I enjoy chopping, planning, watching the process… I feel comfortable.

And while it’s bubbling away for 30 or 40 minutes or so, I read a little story of love & food. Amore and Amaretti. And sip my wine…00220


1 onion, 3 cloves of garlic

4 or 5 slices pancetta, dried chilli

2 tblspns. black olives, 5 anchovies, 1 tblspn. capers

1/2 cup red wine, 400g. peeled tomatoes


Heat olive oil, add finely chopped onion & garlic, pancetta & chilli.

Saute a few minutes till translucent. Toss in olives, finely chopped anchovies & capers.

Cook a few more minutes & then pour in wine. Bubble away until evaporated.

Add tomatoes & 1/2 cup water. Check for seasoning, adjust if needed (although it’s probably plenty salty enough…)

Simmer for 30 or 40 mins. Read a book, drink wine :))

Spoon on top of fresh spaghetti (or whatever pasta you have on hand) & garnish with lashings of parmesan & chopped parsley.

Allora…Enjoy!!! IMG_4766

Recently I learnt a lovely little culinary phrase from the Duchess…un filo di olio, which means a thread of oil. Just for when you want that dash of flavour & drizzle of gloss…

  1. Ooooh how I adore Italian food. I especially love Puttanesca. YUM. Looks like you are having a great time xx

    • Ohhh yes indeed Miss Anita-Clare, me too! Thanks so much for stopping by, & I see you are busy as always with all the exciting things happening in your world :)) Big love to you…xx

  2. What great recipes, I must cook them both. I do cook my spinach a lot like yours but I go heavy on the garlic and fresh ground black pepper, I will add the chili next time as we both like chili in my house. I have not made Puttanesca in a couple of years but now that you have reminded me, I’m off to the store at the first break of light this morning. I’ve got the glass of wine part under control.

    • lol..ahhh fantistico Chef William :)) got to love your dedication :)) I think it just might be wine o’clock here in Palermo about now….cheers!!! xxx
      PS I love the sound of your spinach too, & I will give that a good run next spinach making session :)) grazie xx

  3. Such a clever Mama… You write so beautifully xxx

    • lol…thankyou my angel girl. It’s a nice way to stay in touch on the little things that happen in life so far across the oceans :)) big love xx

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