Every now and then I look at the searches people were doing when they arrived on a page of my blog and I feel kind of bad when I realize that they could not have found what they were looking for. This post was inspired by the unknown visitor who landed here while searching for the pronunciation of the word cucchiaio.
Posata is the generic name that refers to any one of the eating utensils. Posate (cutlery, flatware) is the plural. The basics:
- coltello (knife)
- cucchiaio (spoon)
- forchetta (fork)
Posate with a specifier is also used to describe serving implements, like in posate da insalata (salad servers). This does not cover the whole table, but I think it is enough for today. I would like to use the rest of the space for an update on my canederli/knödel adventure. As mentioned in my recent post on this dish, I had plans to make it again, and I did. This time, I used a different kind of bread, namely pane alle noci (walnut bread) from my beloved companion "Vegetarian Cooking for Everyone" by Deborah Madison. This is a really good, hearty bread made with mostly whole-wheat flour (farina integrale)1.
The other day, I found myself with a piece of pane alle noci that was of a perfect size for my recipe for canederli, so I got down to work. What I made differently from the previous recipe, besides using a different bread, was that I added twice as much parmigiano (1/4 cup) and also half a teaspoon of thyme leaves to the shallots (together with the rosemary). The walnut bread had a harder crust (crosta) than the bread I used before, so I let the bread pieces rest for over two hours together with the egg and milk mixture before proceeding with the recipe. At lunch time, I had a couple of hungry young men waiting for their meal, so I decided to skip taking photos of the cooked dish. The image on the side shows the canederli before I cooked them in vegetable broth. There were no leftovers, but I got to taste a bite so I can tell you that the walnuts created a nice textural contrast, and the extra parmigiano worked well.
I will conclude by connecting part 1 and part 2 of this post. I read that the guest is not supposed to cut canederli with the coltello (knife): doing so would imply that they are hard, and would be interpreted as a criticism of the cook. A soft knödel, on the other hand, will fall apart during cooking, so the cook's challenge is to achieve a happy medium.
Considering that coltello, cucchiaio e forchetta form a trio, instead of showing a photo of my nondescript posate, here is a trillium, whose name refers to its having three of everything: petals, sepals and "leaves," which are actually bracts. Trilliums are blooming everywhere around here. Their snow-white petals offer an elegant contrast to the dark green of their broad leaves. The lucky path wanderer can stumble upon, and admire, a quadrillium.
1 My departures from the original recipe are: olive oil instead of walnut oil and one cup of chopped walnuts instead of 1.5 cups.
Hear me pronounce the words on the posata audio file [mp3] or go to the posata audio page for more listening options.
