Monteroni. Monteroni is a village in the province of Lecce. It is a country very close to Lecce. It is a country where I spent a few days of my life. I remember having written stories about a roll of toilet paper. I remember having seen a fairy baptized with a song to the moon. I remember having spoken so much as to be mold on the walls. I remember with great pleasure. And I'm the kind of memories that permeate the look happy. But I do not remember ever having cooked.
Monteroni And then what does all this mean? Absolutely nothing.
This recipe was born casually Montorsoli in the province of Florence. It should therefore be called "Sedanini spelled the Montorsoli. But there is: me and my brain are we persist in calling this dish "spelled Sedanini to Monteroni.
will be for the 'upstream' policy ...
"Madonna today I've got nothing pe 'favvi to eat. Ossuvvia Biso, TTU and six cook ... help me .... " They start off as the most beautiful moments in the kitchen. This time it happened with the sound of the voice of Valentino. Valentina Montorsoli, in fact. It seems normal for a doctor to do more to help those who feel suddenly ill. And if it happens on the street, it does not to argue for the resources available at that time. Those who choose to be a doctor, this emergency situation and I think the pressure to entertain. In fact, I feel it as a duty: it is the people's lives. So why not a chef should work to help those who suddenly feels devoid of good food without too many stories about the ingredients? The day that you choose to cook these emergency situations and the pressure we have to take into account. Indeed, we choose the right. The prefer. Moreover, it is a duty: it is the happiness of people.
What do you do in these cases? Simple, you open the refrigerator. That day, semi-skimmed milk, red radicchio and gorgonzola. You look a bit 'round the kitchen. That day, shallots, salt, salt, ground black pepper, oranges, brown sugar, vinegar, lemon, extra virgin olive oil, dried pasta short pasta long dry. That day, no garlic. And then you play the lottery of the pan. That day, two pans, a pot for pasta and a pan with milk. Finally, knives and cutting boards. That day, one of the two.
certainly can not say that the number of recipes in the kitchen is proportional to the number of possible ingredients available. There are many solutions, however. And find a solution in the kitchen means to tell a story that gives order and sequence to the ingredients involved. On that day: it was autumn. And it was Autumn Tuscan Apennines: I wanted to undergrowth perfumed. The story: there Gorgonzola with its hints of autumn outfit that claim. Claim for himself the Laurel lumberjack. For their approach, a color she wakes up: the red / brown shades of some of Autumn in the Apennines. Inside this color we were squatting the radicchio and red wine. They were huddled because they were preparing for winter. They joined the others. The risk that the company spread around in the woods radunatasi strong bitterness, was high. All the mountain people, for the winter: all people markedly bitter. The risk was not socialize, ultimately. Then he arrived from distant lands the shallots in the company of cane sugar. Came to mediate, but they were not included. Diametrically opposed to the cold of winter. Incomprehensible to these people mountain. They would have broken the lines, had it not been for the sudden arrival of sweet oranges with their sunny winter Oranges collect the brightness of the exhausted late summer sun, regeneration, and refresh the accompanying preserves and spreads gently until that does not come Spring. Then they go into hibernation in the summer. The oranges are sweet happy only in winter: to each his season. At the end Shallots, Sugar and Orange hugged radicchio, bay leaf, red wine shallots and a few others gathered together. Rounds the whole enveloping embrace of gorgonzola helped by the low-fat milk. In the midst of this embrace, memories of ears of corn.
that day loosened half a slice of gorgonzola dolce (about 150 g) in semi-skimmed milk to obtain a consistency of fondue. In the meantime, I cleaned, washed and cut into strips 1 basket of red chicory. I cried thinly sliced \u200b\u200bshallots 4 medium size. I took the pans: In both drew a circle with some extra virgin olive oil. Taken before the pan to the left, and I put it on the fire to heat the olive oil. I added 3 of the sliced \u200b\u200bscallions. I made them go until they become translucent. I added a spoonful of sugar cane. I made candy and then I added the juice squeezed from half orange. I did pick up the liquid. I was ready for my shallots agro-caramelized. Began to boil water for pasta and more about the stove to heat the oil pan last left, the right one. Hot oil left to dry on the last sliced \u200b\u200bscallions. Time to soften, I added the red radicchio supported by a bay leaf. The offering helped it to cook from time to time a bit 'of red wine. In all, a good glass of Chianti. When the water began to boil, I threw the dough: there were three, to which 240 g. of penne. Scolai pasta and jumped into the pan with the shallots sour-candy until they had collected all of the sauce, maybe helping with some 'water from the pasta. Without this I added radicchio cooked. Stirred well. Time to pour the gorgonzola fondue hot mirror on the plates, to lay the pasta in the center of fondue. We were at the table. Valentina was happy. Sabrina as well. I do too.
With flavor,
Biso
With flavor,
Biso
PS: I later settled then reproducing the flavors of the dish with sedanini homemade pasta with the flour of barley. And so the memory of hay that I walk in the nose when I think of Autumn Tuscan Apennines, we marry.
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