3
Simple. Easy to Mess Up. Complicated. Hard to Get Wrong
Back home, there's no telling how many people have devoted their lives to Italian cooking. Grandmothers, mothers, chefs, TV stars, authors, importers, exporters, marketers, business people etc. Some people have gotten it right... and many wrong. How do you recreate a cuisine that has more to do with a lifestyle than a recipe? I don't know yet, but something tells me when I do try I'll hit the same wall as those before me. The garlic losing its sweetness, olive oil that smells like play dough, mealy tomatoes, flavorless egg yolks, or a culture obsessed with balsamic vinegar...
When I pull out our fancy cutting board, I hope Jess reminds me that's not how Italians do it. They grab whatever sharp knife is closest, probably a steak knife, and cut their misshapen pieces directly into the pots and pans that cook them. There is no thinking, no second-guessing, no laying out the recipes on the counter. If they have a leftover cheese rind, they'll throw it in with their soup to thicken it. If it's not there, oh well. If their bread is old and stiff, they soak it in water and make it a salad with tomatoes and olive oil. They are on a first name basis with the person that bakes their bread. They normally eat what's in season, and YES, they do eat A LOT of pasta... but I've never heard them talk of carbs (carboidrato). Their silverware doesn't match and neither do their plates. The cooks are always looking for compliments and if you give them and do it well - prepare for a whole new experience. You'll notice your plates being fuller, hotter, and with several more scoops of the good bits.
But it's not all good.
I've had the pain and pleasure of cooking for Italians in their homes these past 5 months. Here are some things I've learned:
Their simplistic style and lack of pretension are at odds with their distrust of change.
They like to eat what/how they have eaten their entire life.
If the pasta water was seasoned with 2/3 handful of salt instead of a full handfull, they will know on the first bite.
If they eat roma tomatoes in their salads, they only eat roma tomatoes in their salads.
If you add something to their pot of soup, you'll find it uneaten and subtly pushed to the edge of their bowl.
They are annoyingly brand loyal.
They eat dishes one at a time. No exceptions.
Salads are always eaten after the main course.
There are 1,000 different ways to make Pasta e Fagioli but each one is considered the best.
That being said, here is a recipe for the best Pasta e Fagioli you will ever taste ...wink...but seriously
Fagioli "Cannellini Beans" - 1 can maybe 2
4 or 5 Roma tomatoes cut into pieces
A few glugs of olive oil
2 garlic cloves sliced
Box of tiny cut tube pasta for soup
Boiling water - maybe 3 or 4 cups
Salt and Pepper to season (she added the salt later... not early)
Parmigiano Rind (cut up into pieces and put in for last couple minutes ... serve in bowls)
Fresh basil leaves - small handful
Sautee garlic and olive oil with tomatoes for 8 minutes or so till tomatoes really break down. Add the beans and stir up then add boiling water. Season with salt and pepper. Cook uncovered for 15 minutes or so then add pasta and continue cooking into soup reduces down with cooked pasta. At some point, add the basil to the pot. Add parm rind pieces a couple minutes before serving for thickening and also to have a treat in the pasta to eat. This turns out more like a soupy pasta dish than a soup.
Served 5 bowls
Good Luck and enjoy.
Brian and Jess
|
When I pull out our fancy cutting board, I hope Jess reminds me that's not how Italians do it. They grab whatever sharp knife is closest, probably a steak knife, and cut their misshapen pieces directly into the pots and pans that cook them. There is no thinking, no second-guessing, no laying out the recipes on the counter. If they have a leftover cheese rind, they'll throw it in with their soup to thicken it. If it's not there, oh well. If their bread is old and stiff, they soak it in water and make it a salad with tomatoes and olive oil. They are on a first name basis with the person that bakes their bread. They normally eat what's in season, and YES, they do eat A LOT of pasta... but I've never heard them talk of carbs (carboidrato). Their silverware doesn't match and neither do their plates. The cooks are always looking for compliments and if you give them and do it well - prepare for a whole new experience. You'll notice your plates being fuller, hotter, and with several more scoops of the good bits.
But it's not all good.
I've had the pain and pleasure of cooking for Italians in their homes these past 5 months. Here are some things I've learned:
Their simplistic style and lack of pretension are at odds with their distrust of change.
They like to eat what/how they have eaten their entire life.
If the pasta water was seasoned with 2/3 handful of salt instead of a full handfull, they will know on the first bite.
If they eat roma tomatoes in their salads, they only eat roma tomatoes in their salads.
If you add something to their pot of soup, you'll find it uneaten and subtly pushed to the edge of their bowl.
They are annoyingly brand loyal.
They eat dishes one at a time. No exceptions.
Salads are always eaten after the main course.
There are 1,000 different ways to make Pasta e Fagioli but each one is considered the best.
That being said, here is a recipe for the best Pasta e Fagioli you will ever taste ...wink...but seriously
Fagioli "Cannellini Beans" - 1 can maybe 2
4 or 5 Roma tomatoes cut into pieces
A few glugs of olive oil
2 garlic cloves sliced
Box of tiny cut tube pasta for soup
Boiling water - maybe 3 or 4 cups
Salt and Pepper to season (she added the salt later... not early)
Parmigiano Rind (cut up into pieces and put in for last couple minutes ... serve in bowls)
Fresh basil leaves - small handful
Sautee garlic and olive oil with tomatoes for 8 minutes or so till tomatoes really break down. Add the beans and stir up then add boiling water. Season with salt and pepper. Cook uncovered for 15 minutes or so then add pasta and continue cooking into soup reduces down with cooked pasta. At some point, add the basil to the pot. Add parm rind pieces a couple minutes before serving for thickening and also to have a treat in the pasta to eat. This turns out more like a soupy pasta dish than a soup.
Served 5 bowls
Good Luck and enjoy.
Brian and Jess
Panzanella - wet bread and tomato salad
Notice the cheese rind
|
