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6
Medium
By Richard Whittington and Martin Webb
Published 1995
Cheese and spinach are among cooking’s most serendipitous combinations and crop up in the classic French kitchen as Florentine, thereby begging the question of whether or not it was an Italian cook who first thought of putting them together in the first place.
Italy’s most extraordinary cheese must be Parmesan, now available by the piece in supermarkets, but for many years only sold as a powdered and unpleasant-smelling substance purchased in small drums to be shaken sparingly over