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Because of their climate, which requires very substantial fare, and perhaps also because they have been so long accustomed to heavy foods, the Romagnoli tend to cook their vegetables in a way that makes them as pleasant as smoke in the eyes. Indeed, I have often heard people cry out in restaurants: “Waiter, some boiled meat please, but mind you, no spinach.” Or, pointing to the spinach, “with that you can make a good poultice for your bottom.”
Thus, leaving out chard and spinach, he