The evolution of recipes
Embrace the local ingredients when they are at their peak and combine them in a non fuss way to create tasty dishes.
I find Italian cooking a bit scary. I mean, I’m not Italian, nor have I spent more than a few weeks at a time in that glorious country, so I’m not sure if I’m even qualified to practice the art of Italian cooking. However I roll onto a strange and bittersweet Italian vibe every now and then and I walk down memory lane. Submerged in piles of sweet, bright red tomatoes, sprigs of rosemary and one hand on my broken artichoke heart, I find myself weeping over a pot of sorry-for-myself-soup, seasoning this bubbling concoction with salty tears of sorrow. The opera is blasting from the radio, the beans are nearly tender, the aromas are peaking. This could be the minestrone we’ve all been waiting for. Ok, one last taste, one final pinch of cinnamon. WHAT? Cinnamon? I turn around. Italian Mamma is standing behind me. Her face is red like pommidore. Her heart is pounding, her legs are shaking. She’s too quick, 3 hard bashes with her cast iron soup ladle are enough to knock me to the ground. I hear the words, never (!), cinnamon, minestrone before I pass out. Read more