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Smoked duck breast & pomegranate salad

The Middle Ages is one of my favorite periods in history. I still remember that my high school Italian teacher used to tell us that was absolutely wrong to define dark that era, because it was in that very period that the culture was reborn, in abbeys, castles, and the first markets where trading resumed slowly.

Now you would consider me a crazy person, but suspend for a moment any judgments, especially the historical ones… when I saw the pictures and the colours of this pomegranate and smoked duck salad – a magret de canard fumé that comes straight from Paris, a gift from my parents – I thought: this looks like a medieval dish! There is meat and fruit (it is a medieval habit to mix them into the same dish), there is a sense of long nights in dark castles in front of a fireplace, the wind blowing outside, the Lady of the manor housing a pilgrim, seasons going by…

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Pork meatballs with orange and wild fennel

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…

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My Greek dinner: moussaka

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.

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Grandma Menna’s Kitchen: lampredotto sandwich

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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