After weeks of hoping for rain it has come, with a vengeance, and now the Protezione Civile is issuing flood warnings in many parts of Italy. We do need the rain, however, so we just have to hope that it doesn't come down too hard in limited areas. And in the Meantime?
Brodo, or Broth is one of the nicest things one can have on a blustery, wet day. Guaranteed to refresh and warm, whether you serve it with pastina (tiny bits of pasta ) or with tortellini or cappelleti, meat-filled varieties of pasta. You can make your own (click on the links) or buy them. They'll be good either way. After?
Making broth naturally leads to having boiled meat -- I generally have a chicken and a rather large piece of spicchio di petto, breast of beef. Both are nice with mustard, mostarda, and mayonnaise, crusty bread, and as a side dish I'm quite happy with boiled potatoes seasoned with olive oil and kosher salt. But there are other options, e.g. lesso rifatto (the link leads to a number of ideas for reworking boiled meats). Lesso rifatto is quite nice, and will be perfect with spinaci rifatti, which are a standby at this time of year.
To finish up? An apple, or some grapes. No cooking for either, I know, but both are very good at this time of year, and healthy too. Oranges? Not quite in season yet.
Last thing: I tasted Villa Capezzana's new olive oil today at a dinner in Florence. It's very good, and yields are good too, we were told. So this looks to be a good vintage for olive oil! If you live in the US, Capezzana's oil is imported by Manicarretti, and they should soon be distributing it.
How to select olive oil, and how to store it when you get it home.
Brodo, or Broth is one of the nicest things one can have on a blustery, wet day. Guaranteed to refresh and warm, whether you serve it with pastina (tiny bits of pasta ) or with tortellini or cappelleti, meat-filled varieties of pasta. You can make your own (click on the links) or buy them. They'll be good either way. After?
Making broth naturally leads to having boiled meat -- I generally have a chicken and a rather large piece of spicchio di petto, breast of beef. Both are nice with mustard, mostarda, and mayonnaise, crusty bread, and as a side dish I'm quite happy with boiled potatoes seasoned with olive oil and kosher salt. But there are other options, e.g. lesso rifatto (the link leads to a number of ideas for reworking boiled meats). Lesso rifatto is quite nice, and will be perfect with spinaci rifatti, which are a standby at this time of year.
To finish up? An apple, or some grapes. No cooking for either, I know, but both are very good at this time of year, and healthy too. Oranges? Not quite in season yet.
Last thing: I tasted Villa Capezzana's new olive oil today at a dinner in Florence. It's very good, and yields are good too, we were told. So this looks to be a good vintage for olive oil! If you live in the US, Capezzana's oil is imported by Manicarretti, and they should soon be distributing it.
How to select olive oil, and how to store it when you get it home.
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