For six people: 300 grams meat- 50 grams butter- 100 grams of pancetta – a onion- a carrot – a celery stalk – a cup of broth or milk – a teaspoon of tomato paste – salt – pepper – liver – chicken gizzards and hearts – prosciutto – dried mushrooms – half a cup of cream – white truffles
When I lived in Spain, I didn’t do much traveling. I knew that it would not be my last time in Europe and it was very important for me to get to know one culture very well. During the 12 months that I spent in Spain, I picked up a Spanish accent, learned how to “darle la vuelta a la tortilla” and got to know every nook and cranny of Madrid. I did not, however, get to see much of Europe. I did however get to see Bologna. A very good friend of mine spent a year in Bologna finding his own nooks and crannies of this very “dotta” (learned) and “rossa” (red) città. To get a better understanding of Bologna’s last nickname “la grassa” (the fat one) we went to L’Osteria dell’Orsa where he had found il ragù bolognese or as it is now called Bolognese Sauce.
Scene– A Milan apartment, 4 people sit around a dinner table, surrounding them are evidences of a good meal, three are Italian, one is American. Beside them sit their tazzine of freshly brewed coffee. The American drinks quickly, she looks at one of the Italians and asks “May I have another?” Her boyfriend takes one look at her and says “In Italia, non si fa così.”
If I had a dollar for every cultural mistake that I have made abroad I would be very rich. Of all my blunders, this story has stuck with me. Especially after reading this post. In the article, the question of digestion appeared three times and it occurred to me that Americans do not often consider digestion when they prepare a meal. Something as simple as coffee is a question of digestion for Italians and their beverage of choice for breakfast, lunch and dinner vary greatly based on this issue.
In good and healthy family cooking there is nothing more appetizing than the chicken a la hunter: this variously seasoned chicken in a pan whose prototype corresponds to the famous “chicken in the pan” from the Roman cuisine. Among the many recipes of chicken cacciatore, we mention here three truly delicious recipes below:
WHAT A DAY! I woke up at seven to go to work, worked for 7 hours, attended my German class during my lunch break, then attended my French class, and arrived home pretty much devoid of energy and STARVING! Luckily, when you are tired, nothing is quite as enticing as a good meal. Especially if that meal is Pollo a la Cacciatore Maddalena.
AND IT’S ARRIVED! The first book was waiting for me at work this morning. And what a beauty it is! It’s bright red colors with gold lettering just screams royalty. It’s just begging me to open it and start cooking. But oh dear me….This is not your 21st century cookbook!