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 | The word Frizzantino generally means slightly sparkling -- in a wine something less bubbly than a Franciacorta or Prosecco, but not completely still. It can also be used to describe the sky, and specifically that vibrant blue that one sees on a crisp September day, when everything stands out in sharp relief, and one can almost count the leaves on the trees. | |
Best Of Labor Days If You Are in the US!
Italians don't celebrate the American Labor Day (here workers celebrate on May Day, May 1st), but this a fine time for a cookout in any case. One could just fire up the grill, but with a little planning one could do much more:
- The day before, make insalata di riso (chilled rice salad), together with pasta all'ammiraglio, a tomatoey pasta salad, and butterflies with almonds, tomatoes, and feta cheese. While they're chilling, heat the coals and prepare some peppers, and also some eggplant; they'll profit from marinating overnight in olive oil and garlic. Some mixed boiled vegetables (to be served chilled) will also be quite nice.
- On the morning of The Big Day, marinate whatever meats you want to marinate -- Vittorio's grilled chicken, for example, which profits immensely from the addition of finely chopped lemon zest and an occasional drizzle of lemon juice as it cooks, and prepare your other meats as well.
Chicken works nicely with sausages, spare ribs, and steak.
Side dishes? The grilled vegetables, chopped tomatoes (even an insalata caprese, with mozzarella, for those who don't want meat), and mixed boiled vegetables. Salad too for those who want it, and lots of crusty bread.
Next? Ice cream or sherbet, or fresh fruit. Peaches in wine are very nice in summer.
And this brings up the subject of drink. Chilled white wines, for example a good Soave or Gavi (2007 vintage) will be nice, as will Lambrusco, of the Secco (dry) variety. I'd go with Sorbara in this case, or Salamino.
Again, Labor Day!
A couple of other ideas from the Food Channel:
If it's hot where you are, Giora suggests a cool, refreshing Cucumber Salad, noting that it makes a great addition to any picnic or potluck. The kids love it, and with just 5 ingredients it is easy to make. He also suggests Tabbouleh Salad , a light, tangy, refreshing combination of bulgar wheat, vegetables and herbs.
And if you like Potoato Salad, Peggy Trowbridge has all sorts of potato salads.
Finally, while I like Lambrusco with grilled meats (except steak, which begs a fuller red along the lines of Chianti or Nebbiolo) I haven't given wine-bbq pairing much though. Derrick, on the other hand, has, and gives sound advice.
| And if You Are Not in the US?
The above cookout suggestions will be nice wherever you are. We are also in the midst of the Tomato Rush, and you could can some tomatoes in a variety of ways for the fall and winter months.
Most Italians use a classic, and very simple recipe along the lines of Dino Romano's Marinara Sauce or Tuscan Pomarola, but there are many other simple variations.
For example, you could make:
| Hot Where You Are? Think Granita!
I mentioned this not too long ago, but it bears mentioning again:
When the thermometer climbs and the asphalt softens, little brings relief faster than a granita, a Sicilian delight made with shaved ice and the syrup of choice. My personal favorite is lemon, but some people swear by mint, and coffee can be very good too.
A couple of ideas:
| Thoughts on Seasonality
Mention seasonality and most people think of fruit -- spring strawberries, fall apples, and so on -- or vegetables -- zucchini, winter squash, black leaf kale, and so on. Meats used to be seasonal too in Italy, especially pork, which was butchered almost exclusively in the fall, and lamb, which was limited to the spring.
You might not think it, but fish are also seasonal -- they migrate, at times going where the nets cannot reach -- and we are approaching the time (in Italy) for reef mullet, cuttlefish, squid, and sole.
Some recipes: Triglie alla Viareggina: Mullet, Viareggio style: stewed in tomato sauce.
Triglia alla Mosaica: Reef Mullet Mosaica Style, roasted with herbs. Classic Italian Jewish cooking.
Seppie Coi Piselli: Cuttlefish and peas work very well, and are one of the most classic Italian fish dishes.
Seppie in Inzimino: A traditional Tuscan recipe for cuttlefish (or octopus) with greens.
Seppie Nere alla Veneziana: A Venetian standby, cuttlefish with their ink.
Sogliola in Saòr: Sole, in a classic Venetian sweet-and-sour sauce.
Sogliola alla Mugnaia: One of the easiest ways to cook a sole, in a delicate butter sauce, and with lots of lemon. The recipe also works very well with other small fish.
How To Select a Fish | La Galleria Del Pesce, The Fish Gallery
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