COOKEATOME

I always wanted to make a pumpkin pie, but for some reason I kept postponing it. Maybe I imagined it more complicated… but it’s not. After reading a few recipes and simplifying things, I ended up with something simple, comforting, and genuinely tasty.

As mentioned in my first panzanella recipe from a couple of years ago, this salad has Tuscan and Umbrian origins, with stale bread turned into croutons as its key ingredient. You can use any bread you like - sourdough or ciabatta work beautifully - the idea is simply to give leftovers a second life.

Spinach pairs beautifully with many cheese varieties, especially in baked dishes. So why not turn it into a risotto pie ?

Baking potatoes in aluminum foil won’t give you a crispy exterior, but it will deliver a creamy, steamy, full flavored interior - perfect for salads.