 You know, I always thought I'd have a problem eating weird things if I ever traveled in the Orient. I'm a person with a fairly narrow palate... I admit it. Even my 14 year old, Lucas has a much broader palate than I do. I like what I like and won't try what I know I don't like. I'm old enough to say that I have tried lots of stuff--for instance, I hate caviar and cooked spinach makes me gag. I know what I can't stomach. In my research and travels about Italy, I've come across things that I wouldn't eat if you paid me. Some things I'll try--once--while others... well, you just sort of know to stay clear. Still, we have to respect the culinary traditions of our Italian heritage and try not to be so grossed out by it. Food is fuel--fuel is food. In Italy, nothing goes to waste--not beast or flora. So, I hope you pardon me as I poke a little fun at some of Italy's oddest culinary creations--even though I may tease a bit, I still want to honor the complexities if la Cucina Italiana... In ancient Rome peacock eggs, boiled ostrich and stewed parrots were common on menus.  Stuffed Mice There is a protected, fluffy tailed species of dormice (Glis glis or Ghiro) that have been eaten since the days the Caesars ran things. Down in Calabria the rodents are still stuffed and chomped on. They are stuffed with meat, nuts, raisins, onions and spices. You can imagine little squeaks as you take a bite. I have no idea what they do with all those cute fluffy tails. Ghiri alla pizzaiola : Ingredients : . 2 Ghires, 50 g of lard, 50g of pancetta, gr 600 gr peeled tomatoes, 1 tablespoon of chopped parsley, 1 tablespoon of oregano, 1 tablespoon extra virgin olive oil, 1/2 teaspoon of salt Engage the dormice lengthwise, peel them, quickly remove the bladder without breaking it and leave it in running water for a few hours. Rinse them and blanch in boiling water for a couple of minutes. Chop the lard and the bacon and put the mince in the belly of the dormice. Place them in a large pan, pour the oil and cover with chopped tomatoes, parsley and minced garlic, oregano and salt. Cook over moderate heat, keeping the pan tightly closed with the lid.   Riccota Forte (or Scanta) The Pugliese are a resourceful bunch. I know--mu Dad was from Puglia. Many of you may know that ricotta means twice cooked or re-cooked... basically, ricotta is a by-product of normal, everyday cheese making. You take the little bit of whey left over, add an acid, boil it and presto, you have ricotta cheese. It's a fresh cheese and should be eaten within a couple of days. When it dries out, the frugal Pugliese add salt, and let it dry even more into Ricotta Salada (one of my favorite cheeses). But some go even further. Some just let it go bad... and stinky... and acrid, turning it into a Apulian delicacy called Ricotta Forte, or Scanta. Many think this acrid, foul smelling cheese is worse than any other stinky cheese they've even eaten--but in a good way. We tried it during our stay in trullo B&B outside of Alberobello. Yes, it stinks, and our host told us how it's just kept in a dark, un-refrigerated place (under his sink) to grow more bacteria and even sometimes microscopic worms--but we actually liked it! (But it did burn my eyes a tad).  It's the kind of taste that shocks your eyes open, assaults your nose but somehow in the end pleases your palate. It's also a surprise when you are first introduced to it in a plain jar that looks like it's your Aunt's 1950s era home brew face cream. Enjoy. (Oh, just don't get it on anything sweet... I got it on some Nutella and bread by mistake and nearly got whiplash when I popped it in my mouth.)  Casu Marzu or Formaggio Marcio (Rotten Cheese), with Maggots Casu Marzu is a sheeps' milk cheese from Sardinia and Corsica (they call it Casgio Merzu) that actually contains maggots--live ones. Most cheeses rely on fermentation and bacteria to develop their flavor, but this cheese relies on actual decomposition caused by the Cheese Fly larvae. The texture is an oozing, seeping liquid, essentially caused by... well... maggot poop. Some people eat this stuff with the larvae, some will tickle the cheese, causing the larvae to be disturbed enough to actually jump out... as much as 6 inches! The daring who have tasted it say this muck is so acidic that it leaves an after taste in your mouth for hours afterward. I recall a cheese like this in France years ago--I wouldn't go near that either!  Batarga From what I hear, battarga is definitely an acquired taste that's at least a thousand years old and perhaps more ancient than that. It's made from the roe (fish egg) pouch of either grey mullet or Atlantic blue-fin tuna. The roe pouch is manipulated by hand to get rid of any air bubbles and then cured in sea salt for several weeks. After curing, the result is a hard, dried salty slab which is usually (but not always) coated in beeswax.  To use it, you grate some on top of pasta or on top of crostini (toasted bread) and drizzled with olive oil. It also can be used as a main ingredient along with garlic for tomato sauce. It has a tremendously long shelf life and is often smuggled out of Italy due to its high price--up to $140 a pound! You can actually order some on AMAZON.  Colatura di Alici, Fish Sauce In ancient Roman times there was a fishy concoction called garum, a clear sauce made from salting and compression of various types of fish. The clear garum on top was used by the upper classes, while the sludge left over, called allec, was used by the lower classes to add flavor to polenta, porridge or on bread. Today there is a modern version called Colatura di Alici made in one of my favorite villages on the Amalfi Coast, Cetera (click the photo to see it on Amazon). The first time I took a tour of Cetera at ground level on Google Earth I started seeing barrels and wondered why this village had so many. It's a fairly simple recipe... 
The golden liquid is prized in Italy and is used to flavor all sorts of dishes. Watch the video of Colatura being made...  Polenta Uccelli (Polenta with Songbirds, or Polenta e Osei) Yes, the same song birds that will awaken you on a misty Tuscan morning are being shot or captured in hanging nets by hunters to supply their illegal bounty to select restaurants throughout Italy. Yes, it is illegal, but those doing it consider the practice as being furbo (crafty). They make a living while carrying on a tradition. In Tuscany the birds are flambéed, in Sardinia they are boiled and preserved, in the Veneto rolled in pork belly and fried. Perhaps the best known version is in Lombardy where they are grilled or fried. It seems this is an elite recipe item in Italy. Ladies and gents get dressed up in all their finery and make an event out of eating these little skylarks, goldfinches and other types of song birds. Our hot air balloon pilot, Stefano told us they shoot anything in Italy, especially song birds, so much so that some species are becoming endangered. Oddly, we flew directly over some "hunters" in their treetop blind, releasing pigeons only to shoot them a moment or two later. The little tweetys are usually stuffed with pork, beef, rabbit or even other birds. They are served with their heads and beaks on top of polenta, an attempt to mimic a bird's nest.  To illustrate how much Italians love this special dish, certain pasticcerie have created a legal version: a dessert called Polenta e Osei, made to look just like the real dish. It's made of a soft light sponge cake filled with hazelnut cream that is rolled in a yellow fondant. On top are little chocolate birds made from chocolate marzipan. You can find this in the town of Bergamo. As for the real song bird dish, the macho thing is to pick up the birdie by the beak and leave nothing... devouring bones, beak and all. At least they are not as ruthless as a similar dish I saw in France years ago--where they drown the birds in the local brandy, then when eating drape a napkin over their heads and the dish to inhale the fragrances and crunch down on the bird, apparently head hidden in shame.  Pajata (Cheese from Cow's Intestines) This is either a Roman dish or what the Devil himself would order up. A young, milk fed (no grass feed) calf is slaughtered, and besides getting veal, brains and other delicacies from it, the intestines are used to make this delicacy--pajata. The intestines are washed, but not emptied. When cooked, the partially-digested milk inside turns into a thick, funky cheesy substance which is used as a pasta sauce, and often served on its own with crostata. No grazie!  Cieche (Baby eels) Cieche are baby eels that migrate upriver after being born in the sea. The name, Cieche (cieco) literally means blind – these babies have no eyes. In coastal areas of Tuscany, cieche are usually fried or boiled alive. Just be careful they don't jump out when you're trying to dump them into the boiling water or saute pan.  Tuscan Blood Torte Enough said. A torte or cake made from the blood of pigs? I've tried Argentinian blood sausage and British blood sausage, and if the flavor is anything close to what I experienced, I would never go near this stuff. But this recipe contains cocoa and has a chocolate taste, albeit a bit more... er... pungent because of the pig's blood it contains. The pudding used is similar to Sanguinaccio Dolce, a traditional recipe in the South made when a pig is slaughtered using the pig's blood, chocolate, raisins pignoli and sugar. This is an example of the Italian philosophy that nothing goes to waste, not even the last drops of blood. Watch the video below from the Two Greedy Italians series where Gennaro shows how they make the pudding (at 9:45).
 Vending Machine Pizza As all of the above proves, Italians will eat anything... even pizza made totally inside a robotic vending machine. Not THAT's a real crime! Let's Pizza machines were initially designed and manufactured in Northern Italy. It offers a choice of four kinds of pies, and makes the pizza while you watch the whole process through windows--adding water to flour, kneading the dough, placing the sauce and toppings, and baking the pizza via infrared oven in just 2.5 minutes. It can produce 90 to 100 pizzas before it needs to be refilled. Ugh. Just because you can, doesn't mean you should!  Ok, so vending machine pizza isn't such a big deal, but how about (suspenseful music...) Gatto in Umido? This translates as "Stewed Cat"!
Calmati, Betty White... "Gatto in Umido" is simply Stewed Cat-Fish. As I said, we all have to keep an open mind. I hope you enjoyed this look into the traditions of culinary Italy. Via la Cucina Italiana! --Jerry Finzi  by Jerry Finzi For Valentine's Day, my wife treated us to a Beef Wellington dinner, prepared and delivered by a local chef. Even though she got rave reviews, we weren't really Wow'd. Having had Wellington in the past, I knew that there were a few things lacking... The cut of beef wasn't tender enough, the mushroom duxelle was a bit funky tasting, and it was missing a wrap of Parma ham inside the (greasy) pastry. Thinking I could do better, I started thinking... and thinking... Why not transform the Wellington into an Italian version? The idea was to design a recipe similar to Beef Wellington... but instead of using a tender loin steak inside, it would be a large, flattened Italian style polpette (meatball), wrapped in prosciutto and provolone cheese with an black olive/pesto Tapinade just inside the puff pastry. There are similar recipes in Italy called Polpettone in Crosta, but these are loaf-size meatloafs, often stuffed with hard boiled eggs or other ingredients. I wanted mine to remain a Polpette--a true meatball... I set out to make my Polpette alla Wellington!  Each polpette weighed about 10 ounces Ingredients for the Polpette 2 pounds ground chuck 1 medium Vidalia, small dice 1 egg 2 tablespoons red wine 1/3 cup finely grated Parmigiano Reggiano 1-1/4 cup breadcrumbs 1 teaspoon dried sage 1 tablespoon sea salt 1 teaspoon dry thyme 1 tablespoon dried basil 15 cracks black pepper (from a pepper-mill) 1 cup canola oil + 2 tablespoons olive oil for frying for the Tapinade 1 - 16 ounce can of black olives, well drained 2 tablespoons tomato paste 2 tablespoons pesto (from jar or Make it Fresh) 3 cloves fresh garlic, chopped 1/4 teaspoon red pepper flakes for the Pastry Wrap 4-6 slices delicatessen sharp provolone 1/4 pound prosciutto, speck or Boar Head Brand Piccolo Prosciutto 2 packages frozen puff pastry (butter or shortening type, your choice) 1 beaten egg (for egg wash)  Removing the fried Polpette from the pan  Directions
Frying the Polpette
 Coating the polpette with Tapinade Making the Tapinade Next, to make the Tapinade, drain the olives and place into a food processor along with the pesto, tomato paste, garlic, red pepper flakes and Reggiano. Pulse several times to get a spreadable texture... but not too smooth. You might have to scrape down the sides of the mixer between pulses.  Wrapped and egg-washed, ready for the oven Assembling the Wellingtons
 Half of this size Wellington was perfect for each person You can serve your Polpette alla Wellington over a bed of marinara, as we did for one meal, but to be honest, we thought the tomato sauce masked some of the flavors. Also, even though I made the size of our polpette match the size of most beef tenders used to make a traditional Wellington, we felt the serving was too large. If we make this again, we would serve as we did for our second "leftover" meal--each serving was one-half a Wellington. In fact, the second meal we served with a side of Italian flat beans and no tomato sauce. We actually enjoyed this meal much better... the Tapinade's flavors came to the forefront and the spices in the polpette were obvious. The half-sized servings were a perfect portion. I actually thought that 2 days later, after setting up in the fridge, wrapped in foil, the flavors melded and intensified a bit. We re-heated the leftover halves in loosely wrapped foil for one hour. If we make this recipe again, we will make smaller Polpette so each person can have a completely pastry-wrapped Wellington. Enjoy this recipe and let us know how yours turned out! © GVI  Fresh out of the oven: The two on the left were half-sheets of pastry that were rolled out a bit to fit. They puffed less than the one on the right which wasn't rolled out. |
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