make your stomach happy | . |
|
|||||||||||||
copyright ©1999-2003 |
The
best Italian meals I have ever eaten are those that closely resemble
that which was cooked in the home of my paternal Grandmother --
pared-down and thoroughly comforting. This is not to say that I wish to
deny haute cuisine its place in the collective culinary consciousness,
but I firmly believe that, in the context of Italian food, overwrought
variants of old classics are simply redundant. I like to think of the
way my Nona taught me to cook as the culinary equivalent of the Little
Black Dress: simple and always in good taste. Italian
food relies on few ingredients, with the emphasis on quality. The most
fragrant Ligurian olive oil, the ruddiest tomatoes, the sweetest basil
leaves — these are what constitute good Italian dishes. Generally,
individual portions are never very large, but there will always be a
selection of dishes from which to choose, from platters of antipasti
to hearty mains. antipasto ideas A
simple insalata comprised of
sliced tomatoes and bocconcini cheese (also called buffalo mozzarella),
arranged on a plate strewn with some roughly-torn fresh basil leaves (I
was taught to never, ever chop basil), dressed with olive oil, perhaps a
squeeze of lemon juice, salt and pepper, often makes for a lovely start
(or accompaniment) to a meal, as does prosciutto or Parma ham (sliced
wafer-thin, of course), which is delicious when paired with cantaloupe
or figs. When making up an antipasto platter, I would suggest the bare
minimum; olives, perhaps a salami or mortadella, or a decent portion of
cheese. Grissini (Italian breadsticks) are always a good idea too; no
Italian meal is complete without bread products of some kind.
---------------------------> lounge . nourish . host . laze . home. |