The Formal Meal

Day two, so far so good. Today, we are learning about the formal meal. Today was mostly learning about the different appetizers that are prepared in the various regions of Italy, I prepared both Finocchi e Carote sottacetto ( pickled carrot and fennel), and Brodetto di Cozze e Fagiolo (Mussels and Beans in Broth). Both recipes were fun to prepare and had some challenges here and there. Both recipes were nice, offering different flavors and profiles, truly showing what the Italian culture has to offer to the world.

The Finocchi e Carote sttacetto was an easy preparation of sliced carrots and fennel that are then preserved in olive oil. The next class to come to Italy will be able to try this, which is very cool.

The Brodetto di Cozze e Fagiolo was very similar to the American dish, Cioppino. Cioppino was created by an Italian man in San Fransisco, which is why many people think it is an Italian dish. The difference between the two is the Brodeoo di Cozze has white beans in it and is made with mussels only.

       While both are very simple, they give the most flavor. In terms of the Brodetto, the mussels that we used were both raised and farmed in Puglia, and offered this amazing briny flavor that accented the dish very well, as well as being the freshest ingredient around. The dish came out beautifully, and the broth had this beautiful smell of the sea! I can't wait to make this recipe again in the future!


Italian Word of the day: Pecorino

Pecorino is a type of hard cheese that is made in the northern parts of Italy, and is made with the milk of sheep and the rennet that is contained in the sheep's stomach, or at least a synthetic version of that. The way this process was discovered was when people traveled around, they would take milk with them in the stomach of the animal, thus the rennet causes the milk to curdle and the curd was created. The curd is then refined and aged, giving you pecorino cheese.