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 | Grumble. I had written a brilliant introduction for this newsletter, added entries, and... clicked on the wrong button. It all vanished, and since things never come out as well the second time around, rather than try to recreate it I will encourage you to save your work more often than I did. | |
Almost Wordless Wednesday: Andrea's Fresh November Fish!
I went to the Mercato di San Lorenzo in the heart of Florence the other day, and found a beautiful grouper in Andrea's Pescheria Ultima Spiaggia. When he saw me... Read more
| Off Topic: Disaster Strikes the Veneto!
I'm not sure how much coverage this is getting outside of Italy, but the Veneto has suffered severe flooding in the past few days, with much of the area between Verona, Vicenza and Padova under water. Since I posted this it has stopped raining, but the damage will take time to fix... Read more
| Dishes to Put on the Stove and Forget About
Italian cooking is intensely seasonal, and during the winter months there are many dishes that cook slowly for hours, without one's needing to do much more than occasionally stir the... Read more
| Egg Recipes: Sforamto di Riso
This sformato, or flan, is from Pellegrino Artusi's La Scienza In Cucina e L'Arte di Mangiar Bene, which I translated as The Art of Eating Well (Random House). He suggests it be set in a ring mold and used to serve a chicken giblet stew, which goes into the well. You are of course free to use any type of stew, even stewed vegetables, as this sort of sformato makes for a very pretty presentation. With T-Day quickly nearing, something to think about!
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