For the tenderest meatballs — without all bread filler, read here.
A couple of weeks ago, Linda Pelaccio, a producer and host at Heritage Radio Network, asked if I would talk to her about that very question. It’s the subject of my last book, Italian Home Cooking: 125 Recipes to Comfort Your Soul, and something that’s on my mind more than ever as I travel around Italy these days. Seems it’s going the way of America with its fast food habits and global food tastes, while we’re going the way of Italy, yearning to farm, recapture heritage seeds, and make artisan foods. So the other day, I made my way to the radio station launched by Patrick Martins, founder of Slow Food USA. I felt right at home in the cozy studio, built from two repurposed shipping containers. Besides, it’s on the premises of Roberta’s, a legendary Brooklyn restaurant known for making the best pizza outside of Italy (not to mention the sensational house-made “n’duja,” a fiery Calabrian smoked pork spread I crave). Have a listen to my conversation with Linda on her program, “A Taste of the Past,” here, and see what I mean.
Nearly twenty-five years ago I wrote an article for Cook’s magazine titled “Polenta: To Stir With Love.” In it, I advocated the traditional method for stirring the cornmeal and water continually as it simmers on the stove for lump-free and silky results, just as I had watched my mother and countless cooks in Italy’s polenta-loving regions do. Although most cornmeal package directions call for simmering it for some 45 minutes, many Italian cooks believe that it should be cooked for at least an hour or even longer, to improve its creaminess and render it more digestible. (Where the stirring was once done […more…]
The other day, I published an article in Zester Daily about the monster truffle that was found in Umbria. What I didn’t say was that it wasn’t until the night before it was to be previewed at Sotheby’s that an invitation landed in my inbox. At close to midnight I was waking my husband up to see if he wanted to play hooky from his work the next morning and take a drive into New York City to look at it. After all, it’s not every day that we have the chance to see a four-pound truffle, even if we wouldn’t be lucky enough to […more…]