briciole

broccoli al Parmigiano-Reggiano (à la Angelo Pellegrini)

a simple, flavorful side dish (placemat by La FABBRICA del LINO) The current selection of our Cook the Books Club is The Unprejudiced Palate: Classic Thoughts on Food and the Good Life by Angelo Pellegrini1 (1948). At the beginning, the author declares what his book is about: I concluded that what America needs is not another cookbook, but a book on bread and wine in relation to life. As Greg Atkinson states in his West Coast Soup: [Pellegrini's] book did not provide any recipes per se. Instead, it provided an alternate perspective on cooking. Such perspective is profoundly influenced by his... Read more →

arganak: Armenian chicken soup with meatballs / zuppa armena con polpette

[cliccare il link per andare alla versione in italiano] soup with surprise (placemat by La FABBRICA del LINO) The 25th country of our World Culinary ABC1 is Armenia and the book I just finished reading is Still Writing by Dani Shapiro.2 The two events are connected because the book made me want to cook a special soup for the author and the list of traditional Armenian soups made me choose arganak: "chicken soup with small meatballs, garnished before serving with beaten egg yolks, lemon juice, and parsley"3 (tuorli, succo di limone e prezzemolo). Sounds appealing, doesn't it? The title of the... Read more →