I blame The NY Times publishing of Marcella Hazan’s tomato sauce recipe and the incredible creamy texture in the sauce for pasta Sinatra—undoubtedly an American manifestation— for beginning my inclusion of butter into an otherwise completely Sicilian and Neapolitan family heritage. Suddenly my white clam sauce includes butter… I know, I know, blaspheme. In creating variations on a theme, scampi has transitioned to a garlic/butter/olive oil/lemon/white wine mix. I am sure both the northern and southern Italians would be lost in Hail Mary’s watching me do it.
I also know that during my time in Venice for the Biennale, no Italian turned down any of my cooking. I’m going to hold strong with my new butter convictions.
Now, let’s talk about that anchovy I snuck into the tomato sauce…
Secondly, I think few things are as fun (and rewarding!!) as experimenting in the kitchen. My recent butter discovery, thanks to a friend, is of placing a knob of butter on a square of tinfoil alongside burning charcoal to smoke a curry... it is heavenly.
Ok you have me there. I just happen to have started exploring cooking Indian this spring. I have mastered Saag with a variety of greens and even cheeses… but this?
Lard is still used also in Sicily for most of desserts, both for frying and as an ingredient in the dough (ie cannoli, biscuits etc…).
This type of lardo as far as I know is the fat from under the skin of the back of the pig and it’s not cured. The lardo eaten as a salume is cured with salt and herbs but they are quite different.
Very true! Lard is still used in many regional cuisines, just less commonly. I also believe that the correct name for the one used for cooking (in Italian) would be “strutto”, which as you mention comes from a different part of the body (one where the fat has less fiber).
Siii! And yes strutto is the word, I have old handwritten Sicilian recipes from family that use the word “saimmi”. Sometimes sugna is used too but I think it’s technically from another part of the pigs body. Lard in English is always very confusing as when I try to convince English speakers to taste “lardo” di colonnata they think I’m gonna give them spoonfuls of lard
Fascinating!
I blame The NY Times publishing of Marcella Hazan’s tomato sauce recipe and the incredible creamy texture in the sauce for pasta Sinatra—undoubtedly an American manifestation— for beginning my inclusion of butter into an otherwise completely Sicilian and Neapolitan family heritage. Suddenly my white clam sauce includes butter… I know, I know, blaspheme. In creating variations on a theme, scampi has transitioned to a garlic/butter/olive oil/lemon/white wine mix. I am sure both the northern and southern Italians would be lost in Hail Mary’s watching me do it.
I also know that during my time in Venice for the Biennale, no Italian turned down any of my cooking. I’m going to hold strong with my new butter convictions.
Now, let’s talk about that anchovy I snuck into the tomato sauce…
But damn. It’s good.
First off, anchovies + tomato sauce = heaven.
Secondly, I think few things are as fun (and rewarding!!) as experimenting in the kitchen. My recent butter discovery, thanks to a friend, is of placing a knob of butter on a square of tinfoil alongside burning charcoal to smoke a curry... it is heavenly.
Ok you have me there. I just happen to have started exploring cooking Indian this spring. I have mastered Saag with a variety of greens and even cheeses… but this?
So 🧈ker-pow 🤜🏻💥!
Sounds smashing!
Lard is still used also in Sicily for most of desserts, both for frying and as an ingredient in the dough (ie cannoli, biscuits etc…).
This type of lardo as far as I know is the fat from under the skin of the back of the pig and it’s not cured. The lardo eaten as a salume is cured with salt and herbs but they are quite different.
Very true! Lard is still used in many regional cuisines, just less commonly. I also believe that the correct name for the one used for cooking (in Italian) would be “strutto”, which as you mention comes from a different part of the body (one where the fat has less fiber).
Siii! And yes strutto is the word, I have old handwritten Sicilian recipes from family that use the word “saimmi”. Sometimes sugna is used too but I think it’s technically from another part of the pigs body. Lard in English is always very confusing as when I try to convince English speakers to taste “lardo” di colonnata they think I’m gonna give them spoonfuls of lard
Spoonfuls of lard does sound intense! 😂 😂
Indeed