theca rammemorante
OTHERWISE PENANCE
The first intrusion into my world of culinary traditions of Piedmont, the first exotic Culinary, were the dates for Christmas. They arrived on the family table, packed in plastic trays and more oblong, leaning over those sweet fruits, dates, there was a stab in the form of a little woman.
Over the years, with their food, they arrived in other populations.
I learned to enjoy Chinese cuisine, one Moroccan, Indian, Mexican one, etc.
The background of the shrine is a small historical guide to the use of chopsticks: on it, almost like a new exoticism, I put the recipe for "Bagna Cauda "The poorer and more traditional Piedmontese dishes.
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| The dancer of the dates, photo Ilovetheinstant, www.panoramio.com/ |
The Bagna Caoda
(ricetta cerettese)
1) le acciughe devono essere belle acciughe rosse di Spagna, stagionate almeno un anno, fresche e fragranti cioè appena tolte dalla salatura, pulite, lavate in acqua , ben asciugate e diliscate, in ragione di almeno 2 o 3 acciughe a testa. Se si è fatto un buon lavoro le mani "tirano" per essersi intrise di sale( chi si mette i guanti è un sacrilego!), i polpastrelli sono "cotti" e increspati come quando si è stati troppo nell'acqua di mare e fanno anche un pò male perchè togliendo le lichette a mani nude qualcuna ci ha procurato dei piccoli forellini, impercettibili, but with the salt that are bad.
1) le acciughe devono essere belle acciughe rosse di Spagna, stagionate almeno un anno, fresche e fragranti cioè appena tolte dalla salatura, pulite, lavate in acqua , ben asciugate e diliscate, in ragione di almeno 2 o 3 acciughe a testa. Se si è fatto un buon lavoro le mani "tirano" per essersi intrise di sale( chi si mette i guanti è un sacrilego!), i polpastrelli sono "cotti" e increspati come quando si è stati troppo nell'acqua di mare e fanno anche un pò male perchè togliendo le lichette a mani nude qualcuna ci ha procurato dei piccoli forellini, impercettibili, but with the salt that are bad.
If you start to worry you're in bad shape now!
2) The garlic can never be eliminated, since it would disappear with the wet caòda! pirmontesi true "fundamentalists" will require a "head" person, like say 10 to 15 cloves, not boiled either in water or milk, just released from the bud, cut into thin slices, left, if you will, in few hours a bowl of cold water, preferably in running water. If you really want to do as my grandmother, and many other grandmothers Piedmont, the 'soul' AGL not to remove anything. There seems to take away the soul of something or someone like him is reduced?
3) the oil must be olive oil and good, I prefer the oil, but also the normal one is fine, but banning all seed oils, and it should be no less than half a glass (of wine) per person;
4) all the vegetables should be the habitat of the gardens of Piedmont, without exception, thoroughly cleaned and coarsely chopped: cardoons Nice, in the absence of thistles swords Chieri, peppers, raw, roasted and peeled peppers, sweet peppers preserved in vinegar and rasps , Jerusalem artichokes, cabbage, green, white and red, white hearts of escarole and endive, leeks, fresh, long green onions (these are usually affect cross behind them and present the board in bunches of 3 or 4 immersed in a glass of Barbera from which emerge four fingers, they are good just eaten dripping wine with a pinch of salt), white turnips, red beets baked, boiled cabbage, hearts of cabbage boiled, baked onions, then boiled white potato dishes in their peel, apples, slices of fried or roasted pumpkin, baskets of fresh eggs scrambled in the last tablespoon of wets caòda remaining in the pan pot. A
2) The garlic can never be eliminated, since it would disappear with the wet caòda! pirmontesi true "fundamentalists" will require a "head" person, like say 10 to 15 cloves, not boiled either in water or milk, just released from the bud, cut into thin slices, left, if you will, in few hours a bowl of cold water, preferably in running water. If you really want to do as my grandmother, and many other grandmothers Piedmont, the 'soul' AGL not to remove anything. There seems to take away the soul of something or someone like him is reduced?
3) the oil must be olive oil and good, I prefer the oil, but also the normal one is fine, but banning all seed oils, and it should be no less than half a glass (of wine) per person;
4) all the vegetables should be the habitat of the gardens of Piedmont, without exception, thoroughly cleaned and coarsely chopped: cardoons Nice, in the absence of thistles swords Chieri, peppers, raw, roasted and peeled peppers, sweet peppers preserved in vinegar and rasps , Jerusalem artichokes, cabbage, green, white and red, white hearts of escarole and endive, leeks, fresh, long green onions (these are usually affect cross behind them and present the board in bunches of 3 or 4 immersed in a glass of Barbera from which emerge four fingers, they are good just eaten dripping wine with a pinch of salt), white turnips, red beets baked, boiled cabbage, hearts of cabbage boiled, baked onions, then boiled white potato dishes in their peel, apples, slices of fried or roasted pumpkin, baskets of fresh eggs scrambled in the last tablespoon of wets caòda remaining in the pan pot. A
vairante home Borla Brunero included some beautiful fettazze of toasted bread on poutagé.
5) cooking, and this is the crucial point for a wet caòda good, healthy and easily digested, it must be short and always kept a low heat: Put in large pan of earthenware all your sliced \u200b\u200bgarlic and dried, with only a spoon of oil and a piece of butter, cook slowly for half an hour, always stirring the garlic with a wooden spoon, taking care not darken, the slices are d 'garlic soften and melt, forming a smooth cream white and soft, at which point all the oil and add all the anchovies and cook the sauce to low heat just enough anchovy liquefino perfectly, penetrating with garlic to give resulted in a fragrant cream tan: bagna caoda is made, the oil should never have fried or pops. During the service at the table, adding oil if necessary, gradually lengthening the sauce of garlic and anchovy.
5) cooking, and this is the crucial point for a wet caòda good, healthy and easily digested, it must be short and always kept a low heat: Put in large pan of earthenware all your sliced \u200b\u200bgarlic and dried, with only a spoon of oil and a piece of butter, cook slowly for half an hour, always stirring the garlic with a wooden spoon, taking care not darken, the slices are d 'garlic soften and melt, forming a smooth cream white and soft, at which point all the oil and add all the anchovies and cook the sauce to low heat just enough anchovy liquefino perfectly, penetrating with garlic to give resulted in a fragrant cream tan: bagna caoda is made, the oil should never have fried or pops. During the service at the table, adding oil if necessary, gradually lengthening the sauce of garlic and anchovy.
The table setting should be at risk of burns: I remember a fellow Calabrian, unaware of the temperature of the contents of the pot, you embarked on a spoon hot Bagna Cauda and have burned it, detaching the first layer of skin palate vitiated meals for days. Bagna cauda must come to the table at the temperature of molten lead and everyone must use the same pan! But quietly and patiently waiting, and waiting for the first godendosene the scent that the oil runs out to perform in bubbles on the surface of the wet.
A real Bagna Cauda is recognized even after four days spent in solitude ... as far shunned by all six.
The food is certainly an element of cultural identity, local, regional, national.
"Every culture has a code of conduct that favors certain foods and food prohibits or makes indesidarebili others. It is determined by geographical, environmental, economic, historical and nutritional characteristics of the culture itself. If you avoid considering cases the mere existence of incubators is to dictate what should you eat, the food ceases to be a physiological need and it becomes a cultural necessity.
E 'practice commonly used to make certain dishes to the relevant cultures, and how to identify other according to their habits at the table. we are what we eat, the saying of old memories, and in fact the food connotes peoples, cultures and societies according to the direction that their power has followed.
entering harbor to other cultures, more or less different and distant, especially when the stay is prolonged in these or forced, is the desire to remain anchored to their own identity, to keep open links with their roots, with their habits and their culture.
Migrate implies not only a spatial shift, a physical change of places and people with whom have developed strong bonds, but anche passare da una cultura, la propria, ad un'altra. nel lento processo di scambio interculturale che la migrazione presuppone, passaggio destabilizzante ed incerto in proporzione alla distanza tra la propria cultura e quella di adozione, sono necessari degli elementi che permettano di amntenere la propria identità.
(...) in primo luogo il cibo, cioè consumare una pietanza legata al proprio paese, contribuisce in maniera determinante ad affermare l'identità dell'individuo e del gruppo etnico. In secondo luogo il pasto, in quanto azione strutturata e dotata di senso, essendo un momento di incontro, agisce da tramite tra culture, favorendo l'integrazione. Contaminazioni culinarie. "
( da "Il cibo come elemento of cultural identity in the process of migration "by R. Praveen) 
A real panacea
Garlic is a plant really" miraculous. "Its beneficial effects are indeed numerous. we will highlight a few: scientific studies have amply demonstrated that brought in food, has an effective antibacterial bowel. It is also suitable for people with high blood pressure: reduces the risk of stroke and thrombosis, plays a beneficial effect against atherosclerosis and 'blood pressure and boost immunity. It's a good antiseptic expectorant airway also used in cases of chronic bronchitis and can prevent the damage caused by smoking. Today, many studies and hopes are for its anti-cancer activity. It is also recommended for rheumatism and stiff neck, but seems to be also useful against tuberculosis, diphtheria, and in case of diabetes. Instead it is used in Ayurvedic medicine as a remedy against leprosy. The virtues of garlic but are not limited to the medical sphere. It is an effective remedy to combat hair loss, while for external use, is used to eradicate corns, calluses and warts warts.  |
| If you do not eat this soup jumps the window |
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