|Frying up the polpette|
Manuel's gram made one of my favorite Ligurian dishes, polpette, along with her famous and famously un-re-creatable frittata di verdure. Polpette are often referred to as the southern Italian classic, meatballs, but these Ligurian style fried snacks are quite different. A mixture of rice, potatoes, herbs, chopped meat, cheese and old bread, then coated in egg and flour and breadcrumbs and fried, polpette alla Manuel's gram are crunchy on the outside, fried to a crispy golden brown, but soft and tender inside.
|frittata di verdure - dark, local greens|
The frittata is equally delicious, and unlike the familiar frittata, this one is heavy on dark greens and uses very little egg. Using egg only as the binder as it's fried in a pan, it is the exact opposite of the more commonly seen egg-centric frittata. Green, earthy, crunchy and cheesy, egg isn't even really evident in the flavor of the sliced frittata, served at room temperature with little bits of paper towel soaking up the green juices and oil.
Finally, Uccio's contribution - risotto with wild mushrooms, as, he informed me triumphantly, "Mushroom season has arrived!" With a half cup of juicy fresh tomato and the "chef's touch" of bright green parsley scattered atop the rice, we were, needless to say, incredibly full.
|Risotto simmering away|
|Uccio made me retake the photo as he didn't garnish it with parsley yet|
|An interesting take on strawberries and cream - and pepper.|