"Mom and malinquenie
u bbèlle is coming always quest'ore
Paree u nen professor and understand.
I'll revaie na jug tri'ste enconre home.
'Stonche p'entrà blame me ... de passe:
I gone?
Mo of course, is they
is also very close to them: a DDOR du rragù "
(Di Pasquale Lena)
Italian Molise is a region located between Abruzzo and Puglia.
No, I'm mad and I will not even make a geography lesson to my blog friends, but a parenthesis consentitemela: Molise know next to nothing and nobody that's a fact.
So allow me to transfer what little I know and as much as I love this land of small and yet so generous. If I'm lucky to feel Molisana in part, is thanks to my husband's family. His mother, Carmela, that we all "Granny Apple" (Earn title immediately after the birth of my daughter, who could not pronounce his name) was born in Larino, an important town in the province of Campobasso, in c.ca 25 km from the coast and the most famous Termoli, where some of you will probably be at sea. She married a Puglia that has willingly accepted the honorary citizenship and still lives in his hometown which is tied up in an all-encompassing.
Through her and her brother, Uncle Pasquale, a man of great culture and devotedly in love with his country (the author of the beautiful poetry with which I opened the post), I slowly began to discover this part of ' Italy virtually forgotten. And every time we come back, I realize that it is still true and how difficult it is to find places in Italy so strongly rooted to their tradition and culture of the area.
Molise is a small treasure chest full of jewels and precious ones are related to food. Not because I am slightly set on the subject, but why, and I can guarantee, there are some absolutely fantastic dishes, simple, basic, but incredibly powerful in their evocative of a past still present.
I would like to invite you to travel and stop in small villages with names that seem to come out a novel by Tolkien: Pietrabbondante, Agnone, Civitacampomarano, Casacalenda, Montorio, Guglionesi, Guardialfiera Campomarino ... and so on. Not even the wildest imagination of a writer could create names so charming and full of poetry. Do not you agree? They are small countries where it still reigns the use of saying hello when you meet (even if you do not know) and this is not a sign of a great civilization? Where the house doors are open, children playing in the street, mourning does not go unnoticed and sufferers can not cook for days because the neighbors will attend in silence and generously.
I could talk for hours about this beautiful land and I will do in other posts because there is really much to say, but this time leave about a dish, for which we do not thank you enough Grandmother apple for having shared with me his knowledge and skill in preparing it. These are the famous cavatelli. Not to be confused with the cavatelli Apulia, have their own charity to why, but that's another story.
cavatelli Molise are different depending on where they come from and the family that prepares them, but usually Larino and its surroundings are as small as a fingernail as a little finger and says uncle, Pasquale, if they have to get perfect 10 in a spoon. It 's a simple meal of durum wheat, poor and essential: water and flour. The sauce is usually a mild tomato sauce with a hint of garlic and basil, and on holidays in the sauce can make their appearance of the sumptuous mussels or pieces of beef that were left in the sauce cook for a long time.
The wonder of cavatello lies in its delicacy: when you dig the dumpling dough with your fingertip, it performs a small miracle. It gives rise to a tiny shell, a delicate petal curled that collects the juices and flavors of home and is able to mute even the most cynical detractors food. It 'goes without saying that the hands of women know Molise create small masterpieces, but also you can do that with a little' patience and exercise: my 9 year old girl prepares them at supersonic speed and claims to eat only those that prepares you !
Serves 4
350 grams of durum wheat
water (it takes much flour)
homemade tomato sauce (if possible)
Basil - A clove of garlic
Gentile Extra Virgin Larino.
Salt to taste.
Put the flour and gradually add the water and plucked the flour so that it is absorbed and a soft dough that is origin, begins to take consistency and body. So take to knead the dough by force of arms when using your wrists as you work the dough with egg. Work long until you get a nice smooth and elastic dough that let it rest a 15na minutes in a glass bowl.
Cut a piece of pasta that will always covered to prevent drying out, and roll it up to draw a line as thin as a finger whose sizes then many diamond-shaped dumplings.
now the fun begins: with the tip finger (pick your favorite, I use the index, middle or thumb) Take a dumpling and press dragging on until tterrete a small pastry shell.
Eventually enjoy cavatelli cooked in a flash and when you rise to the surface of your home. looking pan, drain, serve e. .. dream.
With this recipe I would like to participate in 'initiative "150 Italian recipes" promoted by FrancescaV , Which I consider beautiful and full of meaning. They are also happy to participate in the Contest Antonella on Unity of Italy, which expires March 17.
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