Devil's Horse. Claudio Giagnotti heck of a horse. He took me around to
throughout the Mediterranean. They sailed
wanting pieces of horse piñata and at the end of the journey I found myself eating tajine Arra.
The piñata for a walk around the Mediterranean has become tajine: earthenware, typical of North African cuisine, with conical cover. It can be used in the oven that the flame. Tagine is also the term used to indicate the stew in the Maghreb in general.
landing in Algeria, Morocco, Greece, Turkey, I found cumin, coriander,
paprika, ginger, saffron. And I was overwhelmed by spices. Unmanageable when the meetings are the first few times. Seem arrogant, but just because you are unfamiliar.
Because you are afraid, They do not respect you.
But the presence of horse has to not be afraid. Definitely not to be overwhelmed at the door. And then I try to work using scents and flavors that were familiar to me. Scents of my tradition: orange, fennel, tarragon, marjoram.
returned home from the trip, I told him everything about 8 ounces of meat with the muscle of horse.
And a tajine.
I had with me the travel notes: caraway, coriander, paprika, saffron and ginger. A teaspoon of each. And a handful of memories of my house, tarragon and marjoram.
I was missing just a little 'grace, sour. I found it in the preparation of lemon confit and orange confit. Work long, technical work. Need ancient, modern technology.
I then passed the meat cut into small pieces in flour seasoned lightly with spices: a little less than a teaspoon of each. I warmed in a saucepan 4 tablespoons extra virgin olive oil Tuscan like saying, elegance. A hot oil I browned the meat until it is completely covered with a fragrant golden color. I added a finely chopped white onion and let cook for another 5 minutes. All over medium heat. When the onion has become a glossy, almost transparent, it is time to add about 80 grams of peeled ginger root and celery 3. All chopped finely. Next, 3 tomatoes ripe diced (concave), green bell pepper cut into strips, Kalamata olives found in Greece, a pinch of saffron stalks, a teaspoon of cumin and coriander, half a teaspoon of paprika. The spices of course I was amused to grind in a small mortar. I also added 3 cloves of peeled garlic. Then salt and pepper.
I gave a pretty mixed, and added red wine: a glass to the dish and one in my mouth. I confess, I could not resist: it was Chianti. I waited all sobbollisse and the wine loses the smell of alcohol. Then I transferred all the tajine, I covered and I baked for about 1 hour at 160 degrees. He wants this delicate composition: that high temperature and long cooking. The past 60 minutes and also something more, I cut the oranges confit and added a generous teaspoon of crushed fennel seeds in a mortar and a handful of coarsely chopped tarragon and marjoram hand. Even the oven for 10 minutes.
And I think we should be very careful not to let too much time without the tagine lid: the charm of this multi-ethnic cooking is the condensation of the perfume inside. The different traditions that are evaporating and condensing, falling on the meat, creating new flavors and fragrances. There is a kind of novelty that comes only from the traditions. And so are thinking about the past 10 minutes: I remove the tagine from the oven, added cut the lemon confit and baked crescent
for the last 10 minutes taking care to leave the oven door half open: you should not ruin the hard work done to prepare the lemon confit.
At this point it brings to the table the tajine, the system is in the middle of the table and takes off the lid. The explosion of scents in the room is part of the flavor of this dish. It is a crime to open it separately in the kitchen and deprive the friends of this joy. This is served with boiled pearl barley or couscous and why not, with polenta, perhaps of wheat Formenton ottofile Garfagnana.
Sampling seems to be overwhelmed by a certain contamination. It confuses and heavy contamination. Blends the richness of for heavy contamination. The heaviness of being lazy. Damn laziness of taste. But if you slow down a moment, if you let it all happen in the mouth and nose, we are pleased to give up before they meet to form new traditions. Cavallo has revealed it to me. I have told the Mascarimirì.
Finally, if you are willing to prepare this dish, please, try to experiment with contaminating it with your spices, with your stories, your tradition.
And let me know.
With flavor,
Biso. Published on CD
10 years of collection Mascarimirì
throughout the Mediterranean. They sailed
wanting pieces of horse piñata and at the end of the journey I found myself eating tajine Arra.
The piñata for a walk around the Mediterranean has become tajine: earthenware, typical of North African cuisine, with conical cover. It can be used in the oven that the flame. Tagine is also the term used to indicate the stew in the Maghreb in general.
landing in Algeria, Morocco, Greece, Turkey, I found cumin, coriander,
paprika, ginger, saffron. And I was overwhelmed by spices. Unmanageable when the meetings are the first few times. Seem arrogant, but just because you are unfamiliar.
Because you are afraid, They do not respect you.
But the presence of horse has to not be afraid. Definitely not to be overwhelmed at the door. And then I try to work using scents and flavors that were familiar to me. Scents of my tradition: orange, fennel, tarragon, marjoram.
returned home from the trip, I told him everything about 8 ounces of meat with the muscle of horse.
And a tajine.
I had with me the travel notes: caraway, coriander, paprika, saffron and ginger. A teaspoon of each. And a handful of memories of my house, tarragon and marjoram.
I was missing just a little 'grace, sour. I found it in the preparation of lemon confit and orange confit. Work long, technical work. Need ancient, modern technology.
I then passed the meat cut into small pieces in flour seasoned lightly with spices: a little less than a teaspoon of each. I warmed in a saucepan 4 tablespoons extra virgin olive oil Tuscan like saying, elegance. A hot oil I browned the meat until it is completely covered with a fragrant golden color. I added a finely chopped white onion and let cook for another 5 minutes. All over medium heat. When the onion has become a glossy, almost transparent, it is time to add about 80 grams of peeled ginger root and celery 3. All chopped finely. Next, 3 tomatoes ripe diced (concave), green bell pepper cut into strips, Kalamata olives found in Greece, a pinch of saffron stalks, a teaspoon of cumin and coriander, half a teaspoon of paprika. The spices of course I was amused to grind in a small mortar. I also added 3 cloves of peeled garlic. Then salt and pepper.
I gave a pretty mixed, and added red wine: a glass to the dish and one in my mouth. I confess, I could not resist: it was Chianti. I waited all sobbollisse and the wine loses the smell of alcohol. Then I transferred all the tajine, I covered and I baked for about 1 hour at 160 degrees. He wants this delicate composition: that high temperature and long cooking. The past 60 minutes and also something more, I cut the oranges confit and added a generous teaspoon of crushed fennel seeds in a mortar and a handful of coarsely chopped tarragon and marjoram hand. Even the oven for 10 minutes.
And I think we should be very careful not to let too much time without the tagine lid: the charm of this multi-ethnic cooking is the condensation of the perfume inside. The different traditions that are evaporating and condensing, falling on the meat, creating new flavors and fragrances. There is a kind of novelty that comes only from the traditions. And so are thinking about the past 10 minutes: I remove the tagine from the oven, added cut the lemon confit and baked crescent
for the last 10 minutes taking care to leave the oven door half open: you should not ruin the hard work done to prepare the lemon confit.
At this point it brings to the table the tajine, the system is in the middle of the table and takes off the lid. The explosion of scents in the room is part of the flavor of this dish. It is a crime to open it separately in the kitchen and deprive the friends of this joy. This is served with boiled pearl barley or couscous and why not, with polenta, perhaps of wheat Formenton ottofile Garfagnana.
Sampling seems to be overwhelmed by a certain contamination. It confuses and heavy contamination. Blends the richness of for heavy contamination. The heaviness of being lazy. Damn laziness of taste. But if you slow down a moment, if you let it all happen in the mouth and nose, we are pleased to give up before they meet to form new traditions. Cavallo has revealed it to me. I have told the Mascarimirì.
Finally, if you are willing to prepare this dish, please, try to experiment with contaminating it with your spices, with your stories, your tradition.
And let me know.
With flavor,
Biso. Published on CD
10 years of collection Mascarimirì
