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 | As I said last week, school has started, and today was Daughter C's first day back -- starting 4th grade, which doesn't seem possible. It was supposed to be yesterday, but there was a strike to protest the cuts imposed by the Minister of Education. It could be a hot year; we shall see. In other news, I have written to the author of the Nutella cake recipe asking for permission to translate it, but she has not answered yet. | |
Start With A (Flat) Braciola...
The word Braciola has several meanings. In Standard Italian it's a slice of meat from the lumbar region of beef, veal, or pork, and though Antonio Piccinardi says, in the Dizionario di Gastonomia, that it includes the bone, Artusi calls for braciola senz'osso (without bone) in some of his recipes, and indeed, in Tuscany the word braciola generally means a boneless slice of beef or veal -- what one might call a scallop or cutlet in English. And this is what we will concentrate on here.
| Many Minestroni
If one were to have to pick a universal Italian soup it would likely be minestrone, Italy's hearty vegetable soup. There's nothing else quite so universal, and also nothing that has been quite so extensively adapted to regional tastes. It's also a dish that can be in large part prepared ahead, which makes it ideal for a family meal, when everybody gets home from work, or if you are having company but don't need to wow them with the presentation.
| Andar per Antipasti: Crostini
Aldo Santini is fun to read: he begins his discussion of crostini in La Cucina Maremmana by observing that he had no intention of mentioning them when he began working on the book, since those living in the poorest part of Tuscany were lucky to have anything to eat, much less appetizers. However, wherever he went as he researched the book they appeared...
| Frutta e Verdura
Italy boasts an incredible variety of fresh fruit and vegetables; they change with the seasons, and every visit to an Italian produce market will bring something new: black leafed cabbage nipped by the winter frost, vibrant spring zucchini, zesty summer tomatoes, earthy fall mushrooms, and the list goes on... These are shots from Italian outdoor markets.
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