Archivi per la categoria ‘Meat’

Sunday in Panzano in Chianti

mercoledì, 10 marzo 2010

This Wednesday I wont’ tell you a Tuscan recipe and I wont’ loose myself into my Grandma’s memories, this Wednesday I’m going to take you all in my car and bring you with me for a ride in the Chiantishire, living again the amazing trip I had on Sunday with some friends, foodbloggers and twitterers. This Wednesday we’re going to Panzano in Chianti, famous not for a particular kind of wine, but for a man who has magic in his hands, a huge heart and a mind full of ideas, recites Dante by heart and has an amazing knowledge of meat, in all its shapes and cuts: we’re going to meet Dario Cecchini in Panzano on the very Sunday when there is a market – Aprilante -, like every first Sunday of each month, with artisans and manufacturers.

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Pubblicato in Italian Recipes, Meat, Travel | 6 Commenti »

Grandma Menna’s Kitchen: lampredotto sandwich

mercoledì, 3 febbraio 2010

Soon it will be spring again, and maybe we’ll be tempted to go to Florence to have a walk in the centre, looking at marvellous shop windows and strolliong up and down along tiny streets and markets, to breathe that amazing air that smells of spring, when fhe sun warms the air and gives it a golden glow.

This is the right time to mingle with the Florentines and eat one of the most famous street food in town: the panino al lampredotto (reed tripe or Abomasum sandwich). Lampredotto or reed is a kind of tripe, darker with a more intense taste. It is boiled in broth and put in a sandwich with salsa verde (green sauce) or – more recently – with a spicy sauce. The bread used is the typical semelle (also known as semellino) and on request it can be soaked into reed broth.
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Pubblicato in Italian Recipes, Meat, Second Course, Tuscany | 4 Commenti »

Grandma Menna’s Kitchen: Capon braised in tomato

venerdì, 15 gennaio 2010

Christmas has already gone, it seems like it has been ages ago (is it the same for you? I feel like I’ve been working for months, already). If I look back I can see a mosaic made of images and lights: Christmas boxes, giftrapped and dolled up, trees and butcher’s broom, mistletoe, Christmas sweets, snowflakes and Santa Claus. This is my Christmas imagery since I was a child, since I used to be mesmerized by Coca Cola advertisings.

Recently, I was in a memories mood, so I asked Grandma how was her Christmas time, and I discovered the simplicity and the value of people able to appreciate little happy moments. She told me that children used to receive gifts just for the Epiphany (la Befana, 6th of January), and it was all about sweets, toffees and oranges. I can barely figure out the suprise to find, in a cold and foggy winter morning, an explosion of colour and smell, an orange rich and flavourful, something to tickle your eyes and your heart. They didn’t use to trim the tree: they only made the Christmas crib, they went to the Mass on Christmas morning and they used to eat capon braised in tomato for lunch, with cardoons as side dishes. This used to be my grand grand father favourite dish!

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Pubblicato in Italian Recipes, Meat, Second Course, Tuscany | 6 Commenti »

Grandma Menna’s Kitchen: pork liver

venerdì, 27 novembre 2009

Here we are again. After tripe, spleen crostini and chiken liver crostini my true and genuine Tuscan blood comes out again to reveal a deep love for offals! This is the turn of pork liver. It is such a simple and true dish, perfect for upcoming winter months since it is flavourful and nourishing. The first time I found pork liver into my dish I was quite astonished, because I couldn’t understand waht I was going to eat and it was difficult as well to give a name to that meat wrapped into a strange ‘net’. Once you overtake the initial distrust, you discover a rich and unique taste.
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Pubblicato in Italian Recipes, Meat, Second Course, Tuscany | Nessun commento »

Grandma Menna’s Kitchen: beans ‘all’uccelletto’

mercoledì, 14 ottobre 2009

Here we are with our second recipe dedicated to leftover beans. After a light and rapid bean soup, it’s time to try a strong and flavorful dish that you can use either as a side dish and as a second course to all intents and purposes. Maybe you won’t wait for leftover beans but you will cook beans just to make this dish, once tried. Have you ever heard of beans uccelletto style?

The name is due to Pellegrino Artusi, who named those beans after the kind of cooking they require, since they need the same ingredients (sage leaves, garlic and olive oil) as little game birds (uccelletto in Italian). We add sausages to make them really tasty, as they were always at disposal in farmers houses. (continua…)

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Pubblicato in Italian Recipes, Meat, Second Course, Tuscany | Nessun commento »