Autumn warmest colours and flavours: Polenta gnocchi with mushrooms and chestnuts sauce / I caldi colori e sapori dell’Autunno: Gnocchi di polenta con funghi e castagne

In my culinary imagination polenta has always been linked to more or less special occasions. You might think this is strange, as polenta is amongst the basic ingredients of my region’s cookery and its presence on our table during the cold season would be taken for granted. Being my mother English the most common dishes cooked during autumn and winter time are Shepherd’s pie, Lancashire hot pot and a range of stews. Polenta has always been eaten at my aunt’s place.

Naan Bread and a different kind of Curry / Pane Naan e un curry un po’ diverso

Bread comes first, always. I am quite amused, because this post would reasonably have to be about the curry recipe. Curry the main dish and bread just something on the side and not vice versa. But you know I’m a little crazy and love to do things all the other way round. Why put bread first? There are several reasons.