Tonight Fabio wanted baccalà (http://www.babbonyc.com/in-baccala.html), a smelly salted cod. I have made baccalà once, for Fabio, about 15 years ago - that was in the falling-in-love phase when I would do anything to gain his favor.
Tonight I must do something with this baccalà but I'm not sure what.
In the meantime I have made a pork roast (normal spices), a cabbage soup, steamed cauliflower and broccoli and pan-roasted jerusalem artichokes. This has been to avoid the baccalà- actually, everyone in the house thinks that I am on the internet NOW looking for a baccalà recipe. I sent them to go visit Nonna so I have a few precious minutes left before I am discovered.
Today was deemed 'clean the house day'. Unfortunately the weather was beautiful so Fabio and William went fishing in the vallesanta beach here in Levanto and I went along with Sissy and Stinky (the dogs) to get some vitamin d. The air was so clear that you could see the snow-capped Alps from sea level. Never have I seen that before. I studied some wine stuff for a while but it was one of those gorgeous days where you just can't stop looking around you. I tend to get ancy if I don't have something to read or with which to write or draw or paint. TodayI wanted to do nothing except gaze at the horizon, the hills, the water, the alps, the sillouette of william against the sun and the dogs romping on the beach.
Well, tommorow should be nice in the mountains. Therefore the plan is to go up to Cerretto Laghi for a fun filled day on the slopes. Yay! Last year the snow sucked so we didn't go once. I am really looking forward to getting back on skis! The reason that I am making so much food tonight is so that tomorrow , when we arrive late at home, tired but satisfied, we will have something nourishing and hearty to eat (pork roast with steamed broc and caul and left over cabbagey soup).
So, back to food... The second weird food for tonight is the jerusalem artichoke. I saw them at the Esselunga last week and bought them so now I have to do something with them. We shall see how they turn out.
On a cultural note, baccalà is one of those random 'local dishes'. It is known as a tuscan dish, a venetian dish and a ligurian dish- BUT there are no cod in the med! Baccalà was commonly used in trade with northern countries- they had no wine or olive oil.
The story behind the cabbagey dishes is that our friend Alberto has a farm and agriturismo near Varese Ligure (http://www.camarcantonio.it/en/accomodation.html) and is growing tons of brussel sprouts, cauliflower and broccoli. He has been giving us lots of various cabbage family products and I am trying to come up with new ways to cook them.
Dinner is over and it was good! I ended up making the baccalà alla fiorentina (with leeks, tomato and garlic) and it was actually quite tasty. 1st course was cabbagey soup with rice. Very nice.
Tuesday, February 5, 2008
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2 comments:
Hi Kate! I love baccala! My grandma was from southern Italy and we make it in a casserole with potatoes, tomatoes, black olives, olive oil drizzeled on top and some fresh parsley. Add a little black pepper or chili flake too. White wine is used on the bottom of the dish so it doesn't get too dry.We usually have this at christmastime. We also soak it for 3 days, changing the water a few times. Baccala always brings back good memories :)
Hi Maryann! That's interesting that your family was from Southern Italy and they ate baccalà, too! That recipe sounds delicious! Now that we're eating baccalà more frequently I'll give it a try.Thanks!
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