chard
potatoes
salt
olive oil
garlic

Bring water to the boil, add salt and cook the chard so it stays green. Dice the potatoes and cook separately. The potatoes and chard can be cooked in the same pot, but in that case start with the potatoes first, cook for 10 minutes and then add chard for the last 7-10 minutes. Lightly sauté some chopped garlic in olive oil. Strain the chard and potatoes, add salt and pepper to taste and our the sautéed garlic on top.

polenta
salt
parmesan

With the right additions and serving, polenta can be transformed into a unique delicacy. The secret in cooking a good polenta is to stir it constantly. Fill a pot (preferably copper) with water and add a teaspoon of salt. When the water boils, add the polenta and stir it constantly with a wooden spoon for about 45 min. A few minutes before it is done, add 2-3 heaped tablespoons of good parmesan and carry on stirring. When the polenta is done, pour it out onto a wooden board or into a bowl, pudding model or plate and leave it to cool and harden slightly. Cut into slices and serve with fish. Instant polenta is only slightly less tasty, but much faster to cook – it only takes a few minutes of cooking and stirring. But as wise old Italians say, the long process of cooking polenta and stirring it slowly has a highly calming, relaxing effect.

Cook the polenta, leave it to cool and cut it into thin slices. You can put virtually anything on the polenta slices, for instance: sliced tomatoes, mozzarella, grilled courgettes or aubergines, slices of red onion and olives. Drizzle the polenta slices with olive oil, season with salt and pepper to taste and serve on a bed of arugula.

parsley
garlic
olive oil

Wash and chop up the parsley. Chop the garlic as finely as possible. Place in a serving dish and cover with good olive oil. Never drizzle Trieste sauce on the fish before it is served – serve separately.