I am so happy its Friday and I am so happy that I will be spending my weekend in Tuscany, enjoying more than my fair share of white truffles and red wine at the San Miniato Truffle Festival. It’s been a very long week. What are you up to this weekend?
It’s been an intense and surprising week. I’m looking forward to getting some much needed rest over the weekend, while finalizing plans for some busy weeks ahead, including a long weekend at the San Miniato Truffle fair and my first time cooking Thanksgiving dinner. What will you be up to this weekend?
Some Friday Links:
What the dissolution of the family farm has to do with the rise of Trump.
Apologies, for non-Italian speakers as I could only find this story in Italian, but Mirko Stocchetto–the inventor of the Negroni Sbagliato or mistaken Negroni passed away yesterday. The Negroni Sbagliato tones down the famous Negroni cocktail by replacing the gin with prosecco.
The forecast for Rome this weekend is rain so we have big plans to sleep in and to make some fresh pasta with the big squash that’s been sitting on our counter. We are going to make agnolotti al plin which is basically a little folded ravioli from Piedmont. Finished, each one looks something like a piece of candy or a little stuffed purse. What will you be cooking this weekend?
I love to read about food and have found myself following the breadcrumbs down a path to books on agriculture and then on to nature writing and finally down the shelf to indigenous thinking and forests. I have many book recommendations from this path, but one in particular takes the cake–The Hidden Life of Trees by the German forester Peter Wohlleben.
Full of as much new thinking as forgotten science fundamentals, it had me spewing forest facts and trying to explain the wood wide web to everyone I met–trees apparently have social networks too. The language of the book is simple and playful with the author even describing a weevil as a very small elephant without ears. Love.
Eggplant season comes but once a year and conveniently arrives along with tomatoes. Parmigiana di melanzane or eggplant parmesan in English is a classic summertime dish that takes full advantage of this well-timed culinary tryst and which is a staple in several Italian locales, including Naples and Sicily. In some versions it is made with slices of hard boiled eggs and in one Sicilian version, an indulgent layer of chocolate. The rumor is that it’s name comes not from the Parmigiano cheese sprinkled amongst the royal purple rounds of eggplant, but rather from the act of layering itself. Palmigiana is apparently a Sicilian word for shutter and the name is believed by many to have come from the way the many layers of this dish resemble the shutters on a window.