easter in tuscany

ImmagineErica  had scattered a long line of photos down the middle of the table to document Walter’s life. As a child,  as a young man, as a father and  then as a grandfather. It was a nice touch to a family meal in his memory.

The meal was a rustic Tuscan dish of wild boar, polenta and spinach. The spinach was prepared the way my mother also used to do it: the spinach is cooked briefly and then sautéed with a little finely chopped onion. The onion does make a difference.

We bought some sausages in the butcher’s in Gaiole, so those will be cooked (in the oven) for tonight’s supper. Accompanied by grilled polenta and followed, inevitably, by cantuccini and vin santo!

 

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