Recently, I’ve been trying to get to grips with what seems like it might be an allergy. I’ve never been allergic to anything before. I’m still hoping that it’s not an allergy and that I can carry on eating eggs. In the process of sorting this out, the doctor was asking about iron and if I get enough iron in my diet. We figured I did. The last two nights, I’ve just happened to cook with good healthy ingredients that have some amount of iron, so that’s encouraging. I’m noticing these things more now.
Last night, in the interests of using up some ‘bunch spinach’ in the fridge, I revisited Anna Del Conte’s great work ‘Classic Italian Recipes’.
This is the very first cookbook where I started working my way through all the recipes. I was learning Italian at the time (the language, not cooking). I was pretty terrible at the language. I got better at the cooking.
Last night, I cooked Anna’s ‘Spinach Sautéed in Oil and Lemon’. That was recipe #50 I’ve cooked of the 75 in her book. It was quick, delicious and better than it looks in the photo!
Tonight I quickly whipped up Marcella’s ‘White Bean Soup with Garlic and Parsley.’ It took all of 15 minutes from pantry to plate. I used a little more liquid than the recipe, but that was how I preferred it. Like the spinach, it was also quick, delicious and better than it looks.
If you haven’t already delved into these two cookbooks, you must! They are both full of excellent, mostly very simple, well-tested recipes that work.
I couldn’t recommend them more strongly!
#173 ‘White Bean Soup with Garlic and Parsley’ with Nick, Anna, Marcella and iron at my table.