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foodieafloat's avatar

You can't beat a dish made with potatoes - patatas bravas in Spain, colcannon and champ from Ireland, dear old bubble and squeak in our house here in london and your lovely Italian frittata. Greedy me would gild that particular lily with some melting grated cheese on top! Enjoyable piece, Sylvano, thanks for the read.

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Rochelle Gosling's avatar

How I loved reading this piece, Silvano - poignant evocative, warm and generous to a fault. Thank you....in particular for sharing the recipe too. I shall give it a try.

(Somewhat coincidentally, it's along a theme I am actually working on at the moment, so I may be in touch again for some thoughts.)

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Silvano Stagni's avatar

Any time

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Claire F.'s avatar

They look delicious and not what I expected them to look like finished. I bought potatoes today, inspired to try making these. I also appreciate your honesty about the timing of cooking (what matters and what doesn’t as much) and using herbs at hand. I’m all about making do and improvising with what’s available. I’m glad you made the time to make them (instead of settling for the cold comfort of ice cream) and that you shared the recipe.

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James Kinsley's avatar

"I boil them for at least half an hour, longer if I forget about them."

I'm on board for any recipe with instructions like this. They look delicious, Silvano.

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Amie McGraham's avatar

Your recipe-writing style—it’s like having a conversation! Loved this.

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felice rhiannon's avatar

sounds yummy. anything with potatoes has to be good!

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