This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas.
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.