Tag: poor

The cooking of poor recipes – Italian Cuisine

Many of our best recipes are born almost by chance, in very distant times, from daring experiments, done in home kitchens to avoid wasting food

Before tradition, cooking is experimentation. This does not mean that a great many recipes are today considered by us to be representative of our history and considered an integral part of our tradition (Italian and / or regional). But we must not forget that there was a time when what is tradition for us today was then a novelty. This is why there are no taboos in the kitchen (see the recent and ridiculous controversy over the sovranista tortellino): the kitchen is always in flux.

Tradition is the daughter of experimentation

The great chefs experiment as experimentally, as a conscious choice, as a study of individual ingredients, searching for new combinations and flavors. But there is also a "poor" experimentation, made by necessity. And many dishes and recipes that today we consider "tradition" are sons of the Latin saying: "Facis de necessitate virtutem". In short, in times when food was scarce and recycling was not a habit, but the only possible solution to fill the bellies of a whole family, and often numerous, in the kitchen bold combinations were made, strongly linked to the season and the territory .
We do not know how many of these culinary experiments have been lost over time and therefore we do not know how many good dishes have not reached us. We can only imagine (and hope) that many of these lost recipes were unsuccessful experiments and therefore not handed down. We know, instead, which dishes have come down to us, sometimes maintaining the original characteristics of a poor but exquisite recipe; other times undergoing local variations; still others turning into important dishes to be ordered not only in the trattoria, but even in starred restaurants, where they may have undergone some "modernization" or some mixing with foreign cuisines.

Special: poor dishes, but good. The recipes of the origins — New vaccinara tail.

If we went to see the individual stories of these "origins" recipes, we would discover beautiful narratives, full of joy, sadness, effort; but always full of that human doing that comes from below, made up of women and men who fight for survival and often win. And these dishes are their legacy, their legacy, their teaching: having respect for food, which should not be wasted. Never!

Our poor recipes

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from poor seasoning to gourmet ingredient – Italian Cuisine

With the ink of this mollusk you can season the linguine, but not only: use it to cook the cuttlefish themselves or to color the dough of bread and pizza

There Pasta Al Nero Di Seppia born as a poor dish of fishermen: today, instead, it is a gourmet recipe.
Preparing it is very simple, but you must first learn to clean the cuttlefish.

How to clean cuttlefish

First wash them very well and then incise the belly for eliminate the central bone.
extract the bag with black and put it in a bowl covered with damp kitchen paper because black dries quickly.
Eliminate the outer skin of the cuttlefish, the most viscous one, which comes off simply by pulling it and then passing to the head.
Eliminate head and eyes of the cuttlefish and extract the hard inner part.
Cut everything else, including the tentacles into strips.

The recipe of pasta with squid ink

Once the cuttlefish has been cleaned and cut cook it in the pan with oil and garlic, add the white wine.
Add the bags of black ink breaking them gently to make it come out and stir until the cuttlefish is well seasoned.
Season the drained pasta al dente, usually long pasta linguine or bavette, and sprinkle everything with fresh chopped parsley.

If I can't clean cuttlefish?

You can ask the fishmongers of the already clean cuttlefish and black to partand or you can buy the cuttlefish ink in glass packages but obviously, needless to say, you don't know the same thing because the freshness of the ingredients is the main ingredient in this dish.

Cuttlefish in black

Another very simple, inexpensive and easy to prepare dish is the cuttlefish in black, a typical Venetian recipe.
That's enough cook the cuttlefish with their own black, a clove of garlic and the tomato puree and you will get a second of tasty and tasty fish to accompany with slices of toasted bread or, as usual, with polenta.
Cuttlefish in black can also be excellent seasoning for pasta and an alternative to the classic black squid pasta recipe for those who can never give up tomato.

Find out in the gallery for what you can use sepia black

Do you give food to the poor? You will pay less tax – Italian Cuisine

A municipality in Valle d'Aosta decided it: the discount is reserved for commercial and productive activities that give food to associations that deal with needy people for at least twice a year.

Do you give food to the poor? You will receive one discount on the waste tax. It provides for the change to the regulation of the Tari that was approved in recent days by the municipal administration of Pont-Saint-Martin, municipality of Valle d'Aosta.

A nice idea

It was the deputy mayor Fabio Badery, councilor with responsibility for social policies, to present the proposal, which then is nothing more than a national standard which provides for the application of a 'rate reduction coefficient' for commercial and production activities who produce or distribute food and "that for free give, directly or indirectly, such food goods to the needy and to people in greater need or to animal feed". And that therefore, at the same time, they also reduce waste of food.

In order to receive a refund (which may vary depending on the amount of food donated to the charity), the activities will have to donate for at least twice, to associations that deal with people in need or animals in difficulty, more than 50 kilos of food and submit, by 30 April of the following year, a simple card request, with the attestation, filled in by the donor bodies, indicating the quantity of food given as gifts.

The Municipality will apply the reduction of the waste tax (about 20%) or reimbursement directly to the donor's current account. A truly linear and fast procedure. «The limits are deliberately reduced and the particularly streamlined bureaucratic part to allow access to this recognition to all the activities concerned, "explains the municipal administration. «Even those of small size and therefore less structured.