My wife and I are beanophiles, pure and simple. And could there be a food more pure and simple?
Time was, I bought navy beans at Kroger, plastic sacks of old dry beans grown who knows where and who knows how long ago. I soaked them, and they woke up from their long sleep, and we made beautiful music together (that is probably not the expression I should use). They were very okay.
Wrong about local tomatoes that are coming into the farmers’ markets right now, gorgeous, firm, red, both sweet and acidic beauties that I’m using to bake alla gratinata.
Wrong because in the off season, I content myself with hydroponic vine-ripened tomatoes that do have a little flavor, that are firm enough to be transported who-knows-how-many hundreds or more likely thousands of miles to get the local Kroger, firm enough to withstand 120 minutes in the oven at 350 F and miraculously retain their shape and make a pretty good graté. But the local tomatoes are besting the vine-ripeneds this summer, blowing them right out of the oven.
In just thirty minutes, you can make a pasta sauce that will change your life. Sausage and leeks and tomato. Salt and pepper. And if you’re a spicy person, red pepper flakes to hot the sauce up a bit, or a lot.
Tizi suggests a new menu item for New Year’s Eve. A local tradition in Romagna, her region of Italy. I’m sure I’ve heard the word “lentils” before in Italian and decide to try it out. Use or lose it, right?“But why lentiggini?” I ask.
“For good luck,” she says. “And it’s lenticchie.Lentiggini are freckles.”
My relatives by marriage, and how lucky I was, am, and will always be. (When Tizi’s cousin Pierpaolo shakes my hand and says, Come va, cugino? How goes it, cousin? I sort of pinch myself. How did this happen?)Continue reading “At Delinda, Serious Joys”→
Fat rats. Research focused on them suggests there may be something to intermittent fasting. So says Monique Tello in Harvard Medical Publishing.
Good, I think. Because this morning I feel like a fat rat.
My wife and I are in our fifth and final week in Italy. Around this time in our stay, a kind of desperation sets in. Can we eat enough before we go home? Yesterday at lunch, after our first course–she had the ravioli, I had the pappardelle in boar ragu–we asked our server about the carbonara. Continue reading “Intermittent Feasting”→
One of the delights in eating in Romagna (and I hazard to guess all over Italy) is the “misto.”
Where I come from, eating fish you usually get one thing. Your appetizer is one thing–a tartar, half a dozen oysters, a bowl of mussels. And your main course is usually one thing–fillet of whitefish, fillets of perch, a chunk of salmon or tuna or swordfish, some crab legs or a lobster tail. Want to taste something besides what’s on your plate? Poach a bite from your wife’s when she’s not looking. Continue reading “Into the Mix”→
Tizi’s family on her mother’s side is from le Marches, a contiguous region known for white truffles. There are truffles in Romagna, too, any Romagnolo will tell you. We’ve been to eat, for example, in Sant’Agata in Feltria, which, as far as I can tell, is a truffle capital in Romagna. Truffles are on the menu in all restaurants we like around here. But we save ourselves for days like yesterday. Because in le Marches, we have a huge advantage. Continue reading “Romagna Food Notes, Part IV”→
“This chicken has barbecue sauce on it,” I say to my wife.
We’re eating take-out for lunch, a few chicken legs, roasted potatoes, some bietole, and grilled zucchini. All this for 20 euro from a place in Santarcangelo. I also picked up a bottle of Sangiovese for 5 euro from a street vendor. This weekend is Festa di San Martino. The whole town is an outdoor market. I love this place.Continue reading “Romagna Food Notes, Part III”→
My wife and I disagree. The question is not whether to use it. We’re both parsley positive. The issue is when, during cooking or added afterward as a garnish. I’m during, she’s after.
It has not always been thus. For many years we lived in perfect harmony, parsley-wise. Diced parsley was one of those first-things-first things, like diced or chopped onion-celery-carrot. Then one day a chef friend came to dinner. We must have had something long-cook on the stove, like a braised meat. He raised the lid and lowered his face to the pan. “Always add parsley near the end,” he said. “Cooked, parsley is bitter.” It was a pronouncement. He confirmed what my wife must have always sensed. He named it. And that was that. Continue reading “About the Parsley”→