Dinner Tonight: Zucchini Fritters with Romanesco Salsa, Peperoni in Padella col Pomodoro, and Ravioli con Ricotta e Spinaci col salvia

We had a lazy Sunday, and I was meaning to go grocery shopping today, we were meaning to go to the vineyard, and we never got to either place. So, dinner was the result of what we had on hand.

The zucchini fritters with the Romanesco sauce is a recipe that I got from my cousin in Toronto who took a cooking class. They are made by grating zuchini; I used 2 very large zuchini that Giacomino gave me yesterday, grating an onion, chopping up 1 clove of garlic, parmesan cheese, and adding to that 2 eggs, and flour. I squeezed the extra liquid out of them, formed little patties, and fried them in olive oil, because I didn't have any grapeseed oil on hand.

The salsa calls for tomatoes, a handful of almonds, parsley, de-pitted green olives, roasted red peppers n brine, all mushed up in the blender, oh...and a red hot dried pepper. I don't use quantities when I cook...you'll have to guess. Here's what it looked like on the plate. They were crunchy on the outside, and sweet on the inside with the sauce adding zest and flavor, and spice.

I also needed to finish off some green peppers that I had in the fridge, so I made a typical neapolitan dish: peperoni in padella col pomodoro (green peppers and tomatoes fried in olive oil and garlic). I vary the recipe, and some neapolitans may tell me that I've made it all wrong, but to my palate, it tastes the same. I cut up the green peppers and tomatoes, and fry them both together in olive oil and garlic. I didn't have a lot of tomatoes left, so I didn't get a lot of juice from it. It's best served on fresh pane a legna, a dense, heavy bread, sold by the 1/2 or kilo, cooked in a wood-fired oven.

The last dish was Ravioli filled with Spinach and Ricotta, with olive oil a little bit of butter, sage, topped with tomatoes and fresh Italian parsley. If you would really like any of these recipes please let me know, and I will do my best to come up with quantities. The wine? That was left over too--last night's Falanghina/Garganega. It all tasted so good.