This salad is deliciously rich and generous, with earthy, punchy flavours. I serve it with Greek yoghurt and harissa on the side, or pair it with the Labneh, Dukkah, Salted Cucumber and Radishes, and perhaps a couple of dips.
I’m usually the one saying, ‘Cook your beetroot whole!’ and ‘Leave the skin on!’ but in this recipe I’m going to tell you to do the exact opposite: ‘Peel the beetroot and cut them up into little cubes.’ I’m doing this because the beetroot gets cooked in the same way you’d cook a risotto, so you don’t lose flavour.
This salad is delicious warm as a light dinner, or at room temperature when on a picnic. The beauty of it is that the flavours get better the longer it sits. I like to eat it with some peppery wild rocket leaves, served on the side (keeping it separate stops the leaves wilting on the way to the picnic).
Bunet is a classic dessert from Piedmont and every home cook has her version of it. This is 93-year-old Ida’s recipe, or rather her mother-in-law’s recipe because Ida learnt it from her.
These ravioli are no surprise when you gaze down the valley over the village rooftops and survey this landscape. The surprise is that kropfen aren’t better known because they are hearty, savoury and just the thing after a day’s hiking.
