Yesterday morning I was enjoying, half asleep, the last memories of a beautiful dream still lingering in my mind, caressed by a light breeze coming in through the open window. Along with the sound of cicadas that, at 8 am, were already filling the air with their monotonous and hypnotic…
It is often said that meatballs are meant to finish the leftovers, used to recycle other ingredients that are no more fresh… except this time! I wanted to give a leading role to my meatballs, born just because I wanted them exactly as they are: small, round and with a delicate flavor. They are not a second choice, they are the unquestioned protagonists of today’s post!
The meat was there, so fresh. It could have become anything, I’ve wanted it meatballs: the best solution was to cut pork pieces with a sharp knife to have a rustic and flavorful mincemeat. A few more ingredients and 15 minutes later pork meatballs were ready and steaming hot, fresh and almost light!
A premise: many many thanks to everyone for the wonderful comments you left in the previous post of the Mad Hatter Tea Party, I was really glad and honored, and galvanized, and sparkling happy, I admit … eh eh eh. But now it is time to return to earth, and to do that I chose a recipe that is very simple: I’ve already done it twice in a month since it is very good and faces one of the macro ingredients that for me are a real taboo: meat!
Ask me for a dessert, whatever, and somehow I’ll do that. Ask me for a pasta dish, whatever, and I’ll find a way to make it. But if you ask me for meat or raised bread, you’ll see me getting white slowly, my hands begin a bit to shake, and there – at a closer look – you can see a nervous eye twitch!
Those who follow me on Twitter or on the fan page of Juls’ Kitchen on Facebook know that this Valentine’s Day was an opportunity to finally have a Greek dinner … you may ask, and what about that? Simple, do you remind Toula from My Big Fat Greek Wedding? Well, I think I’m so similar to her! The bundle phase, being a girl with a single thick eyebrow, a little different from the blondie girls with their snack made of white bread and ham, getting shy and clumsy in front of representatives of the opposite sex ... But this means being strongly tied to my noisy and large family as well, an ancient and powerful force that flows through the veins of us, a passionate and creative relationship with food, part of our traditions, of our history and track for our future.
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.
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, gift-wrapped and dolled up, trees and butcher's…
My aim today was to make a first course: choose a traditional recipe and make something new out of it. I decided to choose as starting point the most classic meat sauce, changing somthing on the way! First of all, the kind of meat: not veal nor pork, rabbit instead – white, light, Tuscan. Then, the cooking method: I decided to to use tomato as in the usual meat sauce. Finally, I cut rabbit with a sharp knife by hands, to have a rough and rustic sauce. My idea was to create a sauce similar for taste and look to a traditional meat dish we really appreciate in my family, pot roasted rabbit.
Here we are again. After tripe, spleen crostini and chicken 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 what 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.