The recipe : “The grape hyacinth in the oven”
My father's name was Aldo. He was born on 12 March 1933 in a village of Mantua. A creative artist of marble with a great passion for his work… when it is turned off, it was off him.
Blessed is he who does not lose his passion ...
I have left him a few objects. A camera that has stopped many moments of my childhood, an old frame that accompanied us during our travels, e un’armonica a bocca. I remember that for years, after he left, I often stopped to smell the smell of the wood on which rested his lips to play it. There came a day when I have not heard more ...
He loved his job, loved traveling, adorava music, loved the wine and food, loved to ride Forest to seek mushrooms… A difficult character that has made our relationship sometimes confrontational although still intense and deep.
I can only say for sure that, when he left he, isn’è went a piece of my heart.
“The conflicting reports may be true and profound, because in them, everyone plays their true essence in search of harmony with the essence of others…” Alessandra Paolini
It's been so many years, but for me it's like it was yesterday. Today, the day of his birthday I want to remember him with the scents and flavors of memory that, brought me back to the past with the mind, remind me of the time that was ...
In addition to love very omelettes, that he prepared meticulously, I particularly remember a wild onion, the lampascione, he had learned to appreciate and cook from his mother. Io stessa ne vado ghiottissima se trovo chi sa prepararlo senza che il caratteristico sapore amarognolo abbia il sopravvento.
Despite its name reacquaint dialect often obtuse habit of giving to someone, its culinary and medicinal properties belie any references linked to this practice.
This vegetable grown almost exclusively in the southern regions, in order to be collected in need of at least four years of growth. Besides helping to lower the fat and sugar in the blood, has anti-inflammatory properties and laxative.
But now we come to the preparation of “lampascioni baked”
- Start with clean lampascioni depriving them of the outer coating.
- Then proceed by keeping them in water for about six hours, so as to make them lose a little 'bitter taste of.
- Drain, asciugarli, and start grooving to the base with a screwdriver.
- Finally, arrange them on a greased baking sheet and pass them to the oven and cook them at 180 'for about half an hour.
- Season with extra virgin olive oil, good one, sale, garlic, and chilli.
I, li adoro!
“Each of us has his madeleine, the flavor that reminds him of the better age. It's not just regret the flavors of yesteryear, but a state of grace to recreate. A search of lost time… And when we can, try a wonder child, a childlike joy that makes us squint pleasure ... it is finding time ...” Marino Niola, anthropologist
I think muscari are grown recently, the best are the wild whose research is still practiced. Best, contrary to appearances, are the smallest, because young people and why, if they are grown, they did it with difficulty in a plot, right for them, because poor.
The poor foods, often are the best…