Just a bite of my last three days journey...
In these pies you can put everything you like, they’re very tasty; besides they’re a good opportunity to finish left vegetables!!
I've seen bitterness in their eyes to note that today, even the craftswork (literally "made with my own hands") is reduced to quick patching, without any care, with tools that remember more and more the industry instead of crafts!
People is in a hurry, they want beautiful things, but "quickly" and no matter if your work need love and dedication, devotion, if you need hours to bring to a new life a ruin, if the defects of some pieces (a chair, a table..) are part of its history... "no defects, no bugs" is the
And then, to do honour to them, who still cares about the authenticity of things and the respect of the "history" that hides behind every single object, I've carried home a symbol of
When they asked me to write this article I had one thought: summer is not the best season to stay around the cook stuff! So I started to think again and again.... et voilà: two simple recipes but very tasty, fresh, which do not require long hours at the stove: the "pasta alla crudaiola" and "tuna & peppers".
1/4 glass of wine vinegar
1/4 glass fingers of extra virgin olive oil
2 whole cloves of garlic
4-5 anchovy fillets
1 tablespoon of capers
1 teaspoon of sugar
1 bunch of parsley
2 tins of tuna
Mix well and cook on a lively fire for 15-20 minutes (the peppers should not be too soft). In the last minutes of cooking add chopped parsley and two little tins of tuna.
Let it cool down and serve with toasted bread or as a simple appetizer.
Put 4 peppers in the oven to roast them. After a while pull them out and let them cool down into a paper bag. Then remove the skin and the seeds inside and cut into pieces. Put into a frying pan with a little oil and a sliced onion, let them brown a little. Add in 2 or 3 anchovies, 1 spoon capers than mix all adding in oil, salt and fresh cream.
Mince 2-3 anchovies, 1 spoon capers and mix with tomato concentrate (about 150gr), add in 1 teaspoon of mustard, oil and vinegar. Stir well adding in one spoon of hot water to emulsify. If the sauce is too acid add in one tspoon of sugar and if you like it spicy add in a little of chilli.
Mince a bunch of parsley, one garlic clove, 1 spoon of capers, 2-3 anchovies, the soft part of a sandwich wet with vinegar, a little chilli. Add in salt if needed and oil. Stir well adding in one spoon of hot water to emulsify.
These two sauces (the red and the green one) are good with croutons... but they’re sooooooo tasty with anchovies!!! Anchovies in red sauce and green sauce are a tipical, traditional Piedmontese dish.The green sauce is wonderful also with a particular kind of meat called “bollito”, a big piece of beef boiled into water with onion, carrot, parsley. But this is another recipe, for another post !!
If something’s not clear ask... I’ll answer.
I think it's time to visit this places again... when do we leave???