This recipe takes me back to very formal and slow lunches at my grandmother s house when I was
freshly grated Parmigiano Reggiano
“In most Italian households the marketing is done twice a day. Everything is freshly cooked for every meal. What the Italian kitchen misses in the form of concentrated meat glazes, fumets of fish and game, the fonds de cuisine of the French, it makes up for in the extreme freshness and lavishness of its raw materials. It is worth bearing in mind that when an Italian has not the wherewithal to cook one of the traditional extravagant dishes she doesn’t attempt to produce an imitation.”
Elizabeth David, Italian Food
© 2008 Valentina Harris. All rights reserved.