Recently, I made a very short visit to Adelaide and a brief dash to the Adelaide Central Market. It has been a while since I last visited this market. I am never disappointed.
The historic, heritage listed Adelaide Central Market is unique and is one of the largest undercover, fresh produce markets in the Southern Hemisphere. I stress, “fresh” produce.
It was a pleasure to see such a huge range of quality fresh food – the beautiful fruit and vegetables, meat, seafood, cheeses, bread and baked goods, smallgoods and wine. Marino Meat and Food store, (specialty butcher) is still there and what used to be Goodies and Grains, now called WHOLE+SOME. I used to shop at both of these places very frequently when I lived in Adelaide.
What I like most about this market is the emphasis on artisanal and local foods and produce promoting South Australia .
Along with the small selection of the popular cafes and small eateries within the market there are the popular, long standing Asian restaurants that line Gouger Street.
Two particular stalls in the market especially caught my eye.
Something Wild, an Indigenous owned stall that specialises in Aboriginal bush food and produce – the most common as well as the harder to source bush meats, native greens, herbs, fruit, spices, gourmet sauces, jams, chutneys and prepared foods. The range of native game is also outstanding and they even make Gin.
Something Wild, Stall 55, Adelaide Central Market.
The other stall I have always found engrossing is The Mushroom Man, a small stall in the southwest corner of the market.
The Mushroom Man is opposite the famous Lucia’s and Lucia’s Fine Foods (quality olive oils, spreads, breads and ready-made meals).
The had fresh porcini from the Adelaide Hills. Was I enthusiastic? Very. The Mushroom Man, Stall 68, Adelaide Central Market.
But I cannot complain about the lack of porcini mushrooms in Victoria because I have my own supplier of Saffron Milk Cap mushrooms (Lactarius deliciosus, also known as red pine mushrooms). We have friends who live in the Mornington Peninsula who bring me presents very often.
A batch of freshly picked Milk Cap Mushrooms Milk Cap Mushrooms were delivered to welcome me home and to remind me of the good produce in Victoria and that I also have good friends in Victoria as well as in South Australia.
There are many recipes for cooking mushrooms on my blog. Use the search button and key in Mushrooms
You will find salumerie (small goods shop) decked with all types of salame
This is a photo in Tropea, Calabria. See what I mean?
Many Australian-Italian families get together during winter for salami making . Once made, the salami are hung to ferment and age in cool dry spaces and usually in insulated home garages.
In Australia, salame has become very well-liked. There are stalls of salame at almost every Farmers’ Market, courses for making salame, competitions and fairs. There are an ever- increasing number of various salami made by artisans, butchers and many made at home. And what may surprise some of us, is that just like passata makers, many salumi (smallgoods) makers are now from a non- Italian background.
Salame (and types of mettwurst) are also made in Southern, Eastern and Central Europe and I have eaten excellent salame in Hungary, France, Germany and in Spain.
In a Farmers’ Market in Lancefield a little while ago I bought a salame. Lancefield is a small town in the Victorian Shire of Macedon Ranges (about an hour’s drive from Melbourne).
What first caught my eye was the display board in front of the stall listing the types of salame for sale.
I burst out laughing and the young assistant behind the stall knew exactly why I laughed and why I bought the salame called BruciaCulo:
Brucia = burn, Culo = bum and you guessed it, it was hot.
She told me her father was the person who was the bespoke butcher of the range of salami on offer and he had named them all. Clever man!
The salame tasted terrific and we could not wait to eat it so we took it with a loaf of bread, local extra virgin olive oil and some heritage tomatoes to Macedon National Park for a picnic, and practically ate all of the salame there and then.
You may have noticed that in Australia salame is now an essential ingredient on platters that offer salumi on menus.
Salame (and types of mettwurst) are also popular in other countries – Southern, Eastern and Central Europe and I have eaten some excellent salame in Hungary and in Spain.
All Italians love salame and I am not stereotyping when I say this. Each region of Italy has particular DOP favourites and at least 113 different types of salami have been identified.
I have many photos of salami and salumerie ( shops that specialize in smallgoods) taken all over Italy; I never take photos unless I make a purchase (an Italian thing!) so you can imagine how much salame I have eaten all over Italy! The photo above was taken in Trentino-Alto Adige/Südtirol.
The photo below was taken in Tuscany. The salame is likely to be all local.
Salame can be coarse-grained or have a fine texture, or cut by hand, seasoned for a few days or several months; have a firm or soft texture and some are even spreadable. They can be lean or high in fat, some have fat pieces that remain much thicker and evident when sliced. Some are flavoured with pepper, garlic, chilli or fennel seed, some are marinaded in wine while others are spiced with secret ingredients. Various parts of the animal is used and although pork is the most common ingredient, there are salami made with duck, deer, wild boar, goose.
The above photo was taken in Lombardy.
In Ferrara in Emilia-Romagna, I had Salamada sugo, a bulbous salame that is eaten cooked.
In Abbruzzo I have eaten salamini (small sausage sized) that were kept in jars and they were covered with olive oil to keep them moist. what made them even more special was that I bought them from a road-side stall.
In Calabria I went to the evocative Serre Mountains of Serra San Bruno in the Province of Vibo Valentia in Calabria, and ate one made with wild boar. It tasted marvellous. this was followed by lunch at the restaurant by the Carthusian Monastery where every course contained porcini in some form or another.
Living in Trieste as a child, the Veneto salame was one of the favoured ones. I now find that the Veneto can be particularly fatty and is not always one of my favourites.
In Piedmont and in Tyrol I had a cooked salame. These are usually made with pork and veal or young beef. The texture reminded me of cotechino.
In Loxton, in the Riverland of South Australia, I ate a very delicious home-made version that had chilli on the inside and flakes all around the outside – this was the mechanism used to keep the flies off.
The people who made this were Calabresi and this is not surprising as in Calabria they like a bit of chilli… think of ‘Nduja.
This spreadable salame is fairly hot!
In 2020 I did not travel but in1919, I spent quite a bit of time in Tuscany especially in the Maremma and I really enjoyed the wild boar versions of salame. I also liked a particular salame called the Cinata Senese especially popular in the province of Siena and throughout the Tuscan territory. The Cinata Senese breed of pork was in danger of extinction but is making a comeback; it is especially favoured by the smaller artisan producers.
Perhaps the most unusual salame I have eaten was one made with asino (ass) in Sicily, a specialty of the region of Ragusa. I also was invited to a BBQ where I ate ass meat – light, delicate and succulent.
For photos of salame made with ass meat in Sicily see post below:
I go camping as often as I can and pumpkin is one of the vegetables (it is actually a fruit) that like potatoes and onions is easy to get, even in the most remote places.. It lasts, does not have to be stored in the fridge (at room temperature and away from moisture is ideal) and is versatile.
I have been camping in Tasmania and those of you who have visited the remote parts of Tasmania know how difficult fresh vegetables are to find, but not pumpkin, and not just one variety. It is March after all, the official pumpkin season. and you may have a choice of Queensland Blue (also called Kent), Japanese pumpkin and Butternut.
When camping most of my cooking is done on a portable gas stove but, as now in Tasmania, I have been travelling in a camper van and on the odd occasion when I stay in a caravan park and have a powered site, pumpkin can also be microwaved on high until tender. Pieces of pumpkin can then be added to salads, soups, to other vegetables, meat or fish dishes; the pulp can be used in anything to add its unique flavour and to thicken and pureed pumpkin makes fabulous dips or a side dish, especially when mixed with mashed potato.
On this occasion, in my camper van’s simple gas stove I made a simple risotto…. and i mean simple!
When travelling, my biggest problem is not having internet coverage and in the remote areas ofTasmania internet connection has been extremely difficult. I will let the photos tell the story.
You can peel pumpkin if you wish, and most people do, but I often include the skin, especially at this time of year when the skin is relatively soft and unblemished.
I softened some onion in some butter and extra virgin olive oil … either cooking medium will do.
Added cubed pumpkin, sautéed the pumpkin briefly, added water and a good quality stock cube or two depending on the amounts you are cooking (still widely used in Italian cooking). When at home I use stock.
Add some rice and more water to cover the pumpkin and any herb that you have. Smaller supermarkets or produce stores do not often have fresh herbs, but when travelling I always help myself to rosemary and wild fennel when I see it. Herbs keep well and for a long time wrapped in a slightly damp cloth . On this occasion, in Richmond Tasmania I found fresh bay in a park.
It is autumn and I also found a quince tree laden with quinces, unfortunately I still respect fences and did not help myself. I was very tempted.
Let the pumpkin bubble away, there is not much heat control in a camper van’s stove….and only one burner worked.
Risotto does not ned to be stirred all the time, although many recipes will tell you that this is the only method for making risotto. Put a lid on the pan, turn the heat down and let it cook. Check periodically that there is enough liquid and that it is not sticking to the pan.
If the rice is cooking too fast and there is too much liquid, finish off the cooking without a lid.
Remember risotto needs to be all’onda... like waves, wet!
Place a lump of butter or a drizzle of good olive oil and top and serve it. Let the natural taste of the pumpkin do the talking, but if you would like to add a little Parmasen cheese or if you have a little grated nutmeg, both will enhance to sweet taste of the pumpkin even further.
In case you have not been to Tasmania, it is beautiful!
There are several recipes for risotto on my blog. Here are 3, use search button to find more recipes.
Corrado, one of my relatives in Ragusa (in the south eastern corner of Sicily) has sent me a link to watch Storie e luoghi di un Parco (Stories and places of a Park) on Vimeo. It’s a documentary by Vincenzo Cascone.
I sat for over an hour mesmerized, and although not all of you will understand the Italian dialogue, the visuals are sufficient to get the gist of what is being presented.
The soundtrack is also evocative.
Storie e luoghi di un Parco is striking and very comprehensive documentary mainly about the preservation and restoration of biodiversity in a nature reserve to be established in south eastern Sicily.
The park is referred to as the Parco Nazionale Degli Iblei. The Hyblaean Mountains (Italian: Monti Iblei) is a mountain range in south-eastern Sicily, Italy. It straddles the provinces of Ragusa, Syracuse and Catania.
I need to tell you that it is over an hour long, but you can fast forward bits, perhaps the speaking parts , especially if you do not understand Italian.
Establishing and maintaining wildlife reserves and giving nature the space and protection it needs is an obvious solution to preserving biodiversity and healthy ecosystems. For each nature reserve, there are legislated rules, regulations and penalties established to restrict the types and amount of human activities or mismanagement by the community so as protect the habitats, fauna, flora and the geology of the natural area.
This documentary is made even more compelling by the representation of a group of diverse professions supporting and involved in the implementation of this project. The interviews with this group of specialists provide insights and observations on the archaeological, natural, scientific, cultural, historical and aesthetic features of this region of Sicily. These individuals are continuing to conduct studies and research that aim to restore a healthy biodiversity and promote better understanding of our natural heritage.
The team of professional scientists that are exploring this ecosystem explain how biodiversity can only have occurred over millions of years of evolution and by the different cultural groups who settled in this part of Sicily.
Biodiversity and ecosystems that are undamaged, healthy and finely balanced, contribute to a healthy, sustainable planet.
We all have a responsibility to revitalize our planet and it is up to all of us to prevent widespread ecological damage.
Now for the disappointing bit.
After having given the project a glowing report I decided to do some research. Unfortunately, this worthy project is at a standstill. After all of the support from many noteworthy people and local residents in this area of Sicily, Sicilian bureaucracy has stalled the project.
I do hope there will be sufficient support to make it happen.
Storie e luoghi di un Parco (Stories and places of a Park).
I did not mind, I always like what he writes and I too appreciated some of the produce from Castlemaine.
I visited The Mill in Castlemaine on November 15 and found two of the stars of Castlemaine’s culinary scene (as Richard describes them) – Long Paddock Cheese, where French emigre Ivan Larcher and his wife Julie make sensational European-style cow’s milk cheeses….
…..and Oakwood Smallgoods,Oakwood Smallgoods, where German master butcher Ralf Finke uses ingredients such as free-range pork and wagyu beef to make more than 40 different smallgoods and charcuterie.
I was able to buy from Ralf Finke some of the smallgoods I used to buy in the Adelaide Market and in the Barossa Valley. Good memories, good times, good eating.
This time in Castlemaine we did not visit Austrian couple Edmund Schaerf and Elna Schaerf-Trauner at Das Kaffeehaus, coffee house and eatery as we had done years before when it was located at the old hospital in Castlemaine, but we were aware that they have now moved into a rear corner of The Mill in 2015. They were closed. I sought them out several years ago; having lived in Trieste I am very appreciative of Austrian food.
With the easing of restrictions and our first opportunity to venture into the Victorian countryside Castlemaine and Bendigo in the Goldfields region were favoured, especially because the very brilliant chef Thi Le (from Anchovy in Richmond) was cooking at Sutton Grange Winery.
We stayed at an Airbnb , visited the Bendigo Gallery, had lunch at the Dispensary Bar & Diner, always a treat.
That weekend, as expected, my partner and I had amazing food, wine and service at Sutton Grange Winery including a wine tasting conducted by Melanie Chester( Mel) the Sutton Grange’s winemaker, and Adam Cash (we were happy to catch up with him and remembered him from Union Dining) with passionate chats of the history of the vines, wines and winemaking methods behind every wine we tried.
Thi’s excellent food was served on the veranda of the winery homestead cellar door and one of the table service staff was Thi’s partner, Jia-Yen (JY); all in the family – their dog was there too wandering around and enjoying the countryside.
It was rewarding to see other guests seeking out the chef, to thank her for her exquisite food.
Although Thi’s lunches at Sutton Grange Winery on Saturdays and Sundays were supposed to be only until November 29, lunches have been extended on Sundays in December 6, 13 & 20. Very worth doing.
There were a number of small courses, all exceptionally delicious.
We came home from that weekend with excellent bottles of wine, cheese, smallgoods and sausages. We unpacked the Airbnb clothes, packed the camping gear into the car and drove back to that area two days later. We set up camp by the Loddon River, near Castlemaine and stayed there till last Sunday.
I planned to write a post about the awesome produce I had purchased from the fromagerie and charcuterie at The Mill when I returned from my camping trip, but Richard beat me to it – Off The Beaten Track was published in the November 17 issue of The Age.
When we camp, we eat in style – I cooked some of the bratwurst with a warm salad of cabbage, spring onion and apple (and caraway seeds of course). Cabbage keeps well when camping.
All the ingredients are placed in the pan at the same time and slowly softened in extra virgin olive oil , salt, pepper, caraway seeds. Finish off with a dash of white wine vinegar.
I pan fried the leberkaese and accompanied it with braised mushrooms.
The green you can see are sage leaves; most are underneath the meat ..crisp fried. When I camp, I always bring herbs from home.I wrap them in a damp towel. we do have a small fridge we take camping.
Mushrooms keep well in paper bags when camping, they may lose some moisture but that means more intense flavour. You can see fresh garlic, parsley, i had a bit of rosemary and a few sprigs of thyme. Once again, all in together and sweated in extra virgin olive oil.
We ate the cheese, small goods and smoked trout unadulterated (en plein aire) or (au naturel) … picnic style, with a few additions brought from home…. black olive tapenade went well with the cheese, egg mayonnaise went well with the trout, with the smallgoods, good shop bought mustard.
On our return to melbourne we called into the Spaghetti Bar in Keynton. Silly us, no booking, no room.
This post is in praise of polenta, a simple and versatile accompaniment for many moist braises. It is particularly popular in the north eastern regions of Northern Italy – Trentino-Alto Adige, Friuli Venezia Giulia and Veneto. However, this is not to say that some polenta is also appreciated in Piedmont, Valle d’Aosta, Tuscany and Lombardy.
The most common polenta is coarsely ground yellow corn and it is simply cooked in water and salt. Polenta taragna is a mixture of cornmeal and buckwheat, a popular grain in Italy’s Alpine region, especially in the Valtellina in Northern Lombardy. Because wheat is difficult to cultivate in the northern regions like Val d’ Aosta and Trentino-Alto Adige, buckwheat is grown and mixed with wheat flour to make pasta (called pizzoccheri) and in gnocchi . Buckwheat is called grano saraceno , this is because the Etruscans and Saracens introduced the buckwheat grain to Italy. I visited this region last year and particularly enjoyed this combination.
Once cooked, I prefer to spread the polenta in a pan suitable to go into an oven, I drizzle it generously with olive oil and bake it .
The polenta can then be cut into slices and served with a wet dish.
I prefer to bake the polenta, it allows it to form a delicious crust. I am not one for last minute preparations….there is enough to fuss about once friends arrive.
Polenta does not have to be baked, it can just be scraped onto a board and cut at the table prior to serving. In fact, this is how my aunt in Trieste always presented polenta after she cooked it in her heavy bottomed copper pot.
Here are a few dishes that can be enjoyed with polenta:
Polenta is perfect with braised mushrooms. First sautéed at a high temperature with onion and /or garlic and then finished at at a lower temperature (covered with a lid) with some flavoured liquid – I like to use stock and wine. Herbs are a must.
This is a saucepan of my beef Goulash.… a favourite dish served with polenta and as cooked in Trieste, once part of the Austrian- Hungarian Empire.
Polenta is excellent with baccalà. There are many regional recipes for baccalà , for example: alla Vincentina (from Vicenza), alla Triestina (from Trieste), alla Veneziana ( from Venice) and various other cities in Northern Italy. The recipes are not too dissimilar and basically are “white” with no or little tomato (tomatoes in the cooking of Southern Italy).
Baccalà Mantecato is a creamy spread popular in the Veneto and around Trieste in Friuli Venezia Giulia. Baccalà Mantecato is often presented on crostini di polenta – cooked polenta cut into batons or croutons and then either baked or fried.
The baccalà is poached in milk, the flesh removed from the bones and whipped with extra virgin olive oil and garlic.
Polenta with sauerkraut, very popular in Trieste where I lived as a child. The photo below is of Ponte Rosso and the Canal Grande in Trieste. The statue is Nino Spagnoli’s James Joyce and placed on the bridge over the Canal Grande.
Sauerkraut can be cooked slowly as a side dish for meats.
Sauerkraut and pork sausages are very popular in Trieste.
Polenta is also popular with pork sausages cooked in a tomato sugo. I also like pork sausages braised with borlotti beans.
There is nothing like seppie – inkfish braised in white wine, parsley and garlic and served with polenta. Sometimes white polenta (made from white corn and called polenta bianca ) is favoured with fish, rather than the polenta gialla (yellow, made from yellow corn).
Below in the photo are two typical dishes of Trieste, seppie in umido (on the left) and some iota.
Below is a photo of an ink fish. Inside will be a sac of ink that once removed can be used to flavour the dish.
It is not always obvious that they are ink fish, in Australia they are also often sold as squid. Not all of them will have a sac of ink; this photo is in a market in Venice…. you can tell that they are ink fish.
Here is a photo of polenta as an accompaniment to tripe I relished in a Trattoria in Sienna, Tuscany….it was only last year.
Polenta makes a fabulous accompaniment for pan fried or char grilled red radicchio . This used to be a favourite way to serve polenta by my mother. A little tomato salsa on the char grilled version is very tasty.
And this is polenta with broccoli (or broccolini) with bagna cauda . I first ate it in a restaurant in Hobart and it was presented on a bed of soft polenta – called polenta concia in Italy; this version of polenta is cooked in milk, sometimes stock and has butter and Parmesan cheese added to it once it is cooked. It does not have to be Parmesan, various local regional cheeses are used – Asiago from Trentino and the Veneto, Fontina from Valle d’Aosta, Taleggio from Lombardy and the Italian Alps, etc. Bagna cauda on polenta is not a traditional dish, but I did enjoy this innovation and replicated it at home, .
Polenta is also good with sarde in saor. The sardines are fried then left to marinate with onions and vinegar. Sometimes raisins and pine nuts are added. Although I have made this many times, I do not have many photos. This is often the case with other things I cook. Sometimes I am just too busy to take a photos before I present food or I forget to do it.
Also common is polenta pasticciata (sometimes spelled pastizzada as in the Veneto dialect and it means messed up/ fiddled with) . Layers of cooked polenta are alternated with flavourings. The most common is with sugo (tomato and meat braise) or braised mushrooms or salame, pancetta, and various cheeses …..or whatever you like to fiddle with.
The version above is with Fontina, Gorgonzola and some braised button mushrooms cooked in white wine – I was just dealing with leftovers, not a traditional dish, but tasty. The layers of polenta are then baked: it is very much like a baked lasagna.
Polenta is easily found and it does not have to be imported from Italy.
Cooking polenta is easy.
1 polenta – 4 water ratio, salt.
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. I use a whisk.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. This is where I swap the whisk for a long handled, wooden spoon; the polenta will begin to bubble and can spit so the long spoon or an oven mit is necessary.
Stir the polenta regularly , at least every 5 to 6 minutes. Polenta is done when the texture thickens and is creamy and it begins to pull away from the sides of the saucepan. It may take up to 30 minutes.
Last year (2019) I stayed and travelled through parts of Tuscany, Emilia Romagna, Liguria, Veneto, Friuli Venezia Giulia, Trentino Alto Adige and a few places around Mantova (Mantua) in Lombardy. I loved it all, but I particularly enjoyed spending time in some parts of South Tyrol I had not ever visited – South Tyrol is an autonomous province and part of the two that make up the region of Trentino-Alto Adige.
A few years before this trip I stayed and travelled around Bergamo, Brescia, Lake Como and Lake Maggiore and also parts of Piedmont.
And years before this, I travelled through from France to Trieste, stopping in many places on the way.
And just because all these places may be described as being in Northern Italy, you will find the food from place to place is vastly different.
Never skiing, always looking, appreciating, drinking and eating.
Those of you who have travelled through Northern Italy may notice that the further north you go, the more corn (polenta), barley, rye, and buckwheat you will find in local dishes, especially in the array of dark breads, cakes and pastries.
I particularly like buckwheat polenta and rye or buckwheat pasta.
Rye and buckwheat are popular in Eastern Europe where, in particular, the climates are cold. Cold weather brings deep winter snow and the jaggered peaks and mountains increase the isolation, especially in earlier times when transporting produce was much harder than today. The food in this particular part of Lombardy is unique because of its isolation in the past.
Italian food is all about locality – unique heritage, local produce and local food.
For example, Valtellina is a long narrow valley bordered by mountains in northern Lombardy, north of Lake Como and it is recognized for Pizzoccheri – a buckwheat pasta that is cooked with cabbage and potatoes – vegetables associated with hearty food – suitable for cold weather terrain. The distinctive flavour of this dish is enhanced by the alpine cheeses such as Bitto and Valtellina Casera (DOP cheeses – Protected Designation of Origin) which the region is renowned for producing.
Rye and buckwheat, especially, are widespread and prominent in the region and used in the local cuisine. Rich pasture is plentiful, and this region is also renowned for dairy produce. Sage is a hardy perennial and garlic (lots of it) add flavour. The garlic may also be there to boost health – in many countries, garlic has been used medicinally for centuries.
The use of rye or buckwheat creates a darker, chewier and more flavoursome pasta. Obviously, it does not go with all sauces, but I particularly like it with nut and herb based dressings and cheeses.
Pizzoccheri is not a dry pasta dish and commonly the ingredients are drained before they are dressed with the butter and the cheeses, but I much prefer it as a wet pasta dish, so I suggest you read the whole recipe before you decide to make it.
The ratio of using buckwheat flour to white flour varies, but I like 300g of buckwheat to100g 00 white. No eggs are used in this type of pasta, just water, however, once again, occasionally I have added 1 egg to the mix.
Some cooks use more potatoes than cabbage, I like to use more cabbage than potato, say approximately 300 g potatoes to 400 g cabbage.
The cheese Valtellina Casera may be difficult to find, so you may wish to substitute it with Fontina or Gruyère, Emmental, Edam, or Gouda, especially if the cheese is aged.
To make rye pasta use the same amounts and procedure as described in this recipe, but substitute the buckwheat flour with rye flour and add three eggs. When making rye pasta I usually add some caraway seeds, or fennel or anise to the dough when kneading. At times, I have also done this when making buckwheat pasta.
Once again, the amounts are only guides. When my relatives make/ made pasta (or I make pasta for that matter) I use an estimation of judgement. I can remember my mother saying:
“One fistful (unpugno) of flour per egg, and ½ eggshell of water if it needs more liquid”
Having grown up with this, I still use this measure.
300 g buckwheat flour
100 g 00 flour
300 g butter
200 g cheese (see above)
6 cloves of garlic, a few sage leaves
salt and pepper
Parmesan, grated, at time of serving
Place the 2 flours and a pinch of salt in a bowl and mix. Make a well in the centre, pour in some water, a little at the time. Use your fingers to mix liquid with the flour, until everything is combined. Knead it to make one smooth lump of dough (for 5-8 minutes).
Once you have cut the pasta into the width of pappardelle, cut each strip diagonally into pieces roughly 1 cm long.
Cut the potatoes into cubes – I like waxy potatoes and leave the skins on, Italians peel them. Remove the core from the cabbage and cut into strips about 2 cm square.
Put the potatoes into some cold water, sufficient to make a thick soup like consistency when all of the ingredients have been added and cooked.
The pasta will swell a bit and need more water than the vegetables; it needs liquid to cook so estimate sufficient water. You can also always add more boiling water to the dish as the pasta cooks if you think it needs more liquid.
When the potatoes come to the boil add the cabbage and add the pasta. I do not think it matters if you use a lid or not while it cooks. If I have too much liquid, I tend to leave the lid off to allow some evaporation. Cook until all is cooked and keep the pasta al dente.
Cut the garlic cloves into thin slices, add some sage leaves and gently cook them in the butter but prevent them from browning.
Cut the cheese into small cubes.
Now, this is where you need to decide if you drain the solids and dress it or eat it as a wet pasta dish. My preference is for a wet pasta dish and to remove some of the liquid if it is too wet… save it for making another and different soup.
Sometimes, I have cheated. When i do not have time to make fresh pasta, I have used commercially made pasta. As you can see these are spiralli. San Remo makes both buckwheat and spelt spiralli. Both good. NOT traditional.
I was at the Alphington Melbourne Farmers’ Market yesterday and found these beauties at the Sennsational berries stall.
It is not often that one finds such mature lemons. And what to do with large lemons?
Make a Sicilian salad like my father used to make (he grew up in Ragusa, Sicily before relocating to Trieste). I did wonder if it was a cedro rather than a lemon, but was told it was a lemon and it tasted like one.
I removed the skin and squeezed out some of the juice….this lemon was certainly juicy and the salad should not be too acidic.
This salad likes fresh garlic and I still had some in the fridge that I had bought the week before from the same market, however this time I bought some garlic shoots, added fresh mint, a little parsley and some of the fresh oregano I have growing on my balcony. This oregano plant came from my father’s garden in Adelaide. He died years ago.
The last time I bought garlic shoots was earlier this year when I was in the Maremma, Tuscany.
In our Airbnb in Castiglione della Pescaia I cooked them with zucchini and zucchini flowers as a dressing for Pici, the local pasta shape in Tuscany.
Back to the lemon salad in Melbourne, Australia:
Some good extra virgin olive oil and salt are a must. The salt brings out the sweetness of the lemon.
So, so good for summer. Think about it accompanying some seafood…BBQ fish? Very good. I took it to my friends place and we had it with a simple roast chicken, a succulent free range chicken.
I have written about lemon salad before. That post also explains what is a cedro and has a photo of a cedro from a Sicilian market.
Two of my friends have been spending time in Piemonte (Piedmont) and as a welcome home dinner I made three Piedmontese favourites: Bagna Cauda with an array of fresh vegetables cut into batons for dipping, Vitello Tonnato, Hazelnut cake with a homemade and delicately flavoured, vanilla ice cream.
I too visited Piedmont a few years ago and have very fond memories of of driving around Piemonte and Valle D’Osta. I stayed in Stresa, Lake Maggiore, Asti, Bra and Alba.
I make it different ways but this time I poached the garlic cloves in cream, using low heat. This process softens the taste of the garlic. Notice the tall sided pan…this prevents the cream from boiling over. You can use milk instead.
I added the extra virgin olive oil, heated it and added the anchovies. They soon dissolve with the heat. (Photo below)
Then the butter and mixed the ingredients with a hand whisk. The sauce is kept hot.
I bought a cut of yearling girello. This is a lean, round strip of meat….giro=one of the words for “round” in Italian.
I always seal (lightly brown) my girello in some extra virgin olive oil, add some onion, carrot, celery and herbs.These are referred to as “odori” in Italian. Always dry white wine and chicken stock and I poach the meat for a short time. This is the same method and ingredients I use when I make Vitello Arrosto…a pot roast.
I want the meat to stay a little bit pink. Some recipes suggest not sealing the meat but poaching it in water or stock. I much prefer my method, the flavour is stronger and I do not do it this way just because my mother did.
I make an egg mayonnaise, add drained tuna packed in olive oil, hard boiled eggs, some lemon juice, capers, anchovies and a few of the poached vegetables that were used in the poaching of the meat. I blend all this and use it to make a stack ….about three layers of sliced meat interspersed with the tuna sauce.
Roasted hazelnuts, skins rubbed off. Ground to resemble fine breadcrumbs, but not a powder.
A splash of Frangelico to accentuate the hazelnut taste.
Eggs and sugar, beaten (3 eggs, 180g of sugar)
Flour….SR or add baking powder to plain flour (200g)
Strong black coffee (1 small espresso cup). In the photo below, are some of my coffee making macchinette, the smallest is for making one small cup.
Butter, melted (150g).
A dash of milk if the mixture seems too dry. Mix all of the ingredients and place the batter in a buttered, spring-form tin.
Everyone should have a Polish friend. In Adelaide recently, I stayed with my Polish friend and during the first two days of being back in Melbourne I have already made two Polish inspired dishes.
Not only that, I came home with a bunch of sorrel from her garden and I made an omlette (sorrel = bottom right hand side of photo). When i am fortunate enough to have some sorrel I usually braise it with potatoes, or make a green borscht, or add it to it to a braise of meat.
My friend celebrates Christmas eve with some of the traditional Polish foods that her parents used to enjoy. She and her two sisters get together and make Pierogi stuffed with sauerkraut and dried porcini mushrooms.
She knows how much I like sauerkraut and if I am visiting her after Christmas I know that she would have saved some Pierogi for me in her freezer.
This time (October) she prepared the sauerkraut and dried porcini mushrooms as a side dish for duck breasts, a green salad , steamed herbed potatoes and beetroot….potatoes and beetroot are almost a must in all Polish meals. The dried mushrooms make the sauerkraut a darker colour.
Having lived in Trieste, I am very used to eating and preparing sauerkraut and it is one of my favourite ingredients, but I generally I do not add dried mushrooms nor do I cook sauerkraut as long as she does.
Like all who have cooked a particular recipe for a long time, she does not measure quantities.
Vary the amounts of mushrooms, sauerkraut and cooking times as you wish.
1/4- 1/2 cups dried Porcini mushrooms soaked in water to cover
splash of olive oil
1 onion, chopped
1k-900g sauerkraut, jars are usually 900g – drained, rinsed and squeezed
salt and ground black pepper to taste
Leave mushrooms too soak at least for a couple of hours or combine water and dried mushrooms in a saucepan over low heat, simmer,and cook until tender – about 10 minutes. Drain mushrooms, reserving cooking water. Slice the mushrooms into smaller pieces if necessary.
Heat olive oil in a saucepan and over medium heat sauté onion until soft. Add mushrooms and drained sauerkraut and mix well. Add salt and pepper.
Add mushroom water, cover, and simmer until sauerkraut is soft. Add more water as it cooks if necessary. My friend cooks it for over an hour.
The second Polish thing I did in the last two days was to add a beetroot to the chicken broth I cooked. I have done this before and what it does is to colour the broth…not red, but a rich, golden colour as is evident in the photo above.
I make chicken broth the Italian way, adding a whole onion, celery sticks, carrots, whole peppercorns and salt.
My mother also added a little tomato, and perhaps this was done to colour, but I only do this when tomatoes are in season. My Polish friend had recommend adding a beetroot years ago.
I use a whole, free range chicken and eat the meat.