The original version of this recipe was created a decade ago, in the tiny apartment in Rome that was my temporary home. It was one of the first dishes I cooked for Luise and I like to think that it was then and there that she fell for me (and not watching my drunk feet trying to seduce her on the dance floor a week earlier). The original version didn’t include quite as many green vegetables – it was made with double (heavy) cream and served with pasta – but the essence was the same: green, creamy and delicious.
You can use frozen broccoli and spinach instead of fresh, swap peas for beans and use olives instead of capers. If you don’t fancy coconut milk or cream, use ordinary cream, Greek yoghurt (added right at the end) or a vegan alternative. Serve with cooked quinoa, millet, rice or pasta of choice. David