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Happy New Year.

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2009 Festival of gourds

P Olema not finish in the newspapers today. The Halloween party sits in the dock, ready to be judged. The witnesses for and against, they look askance at one another, and each of them, in a brief blurb says (under oath) to testify. Massimo Cacciari, the philosopher-judge, sitting on the bench most authoritative and sets its bias on the matter in question: the party must be condemned without appeal.

T ll have seen, already repeated, in the end nothing much will change. Next year, the same date, the gourds will revert back to populate the streets and shop windows. Consumerism has extraordinary strength, can also make essential things superfluous. A witch's hat and a plastic pumpkin become an integral part of today's spending. Pumpkin-shaped chocolates, sweets with his toothless mouth, spiders, bats and ghosts man-sized ... Committed dressed as witches (and vice versa), fill bags and bags of antidotes anti tricks. Last night the evil spirits will stay away from our homes, the antidotes will work properly with each other and maybe laugh at this typically human stupidity. To bite the bait to all that are thrown overboard.

S and tonight, we will leave on the kitchen table with a glass of wine and some Boiled Chestnut in the morning discover that have been consumed. They are good spirits, those who have gone before us who have come to visit us, without fuss, and without glitter yellow and blacks. And sleeping hear something that touches his cheek, a caress of our grandparents will be coming back to greet us.

gourds. Indeed ... stuffed!

preparation

ingredients

Cut a lid on the pumpkin and empty it, leaving half of the pulp. Remove the seeds and diced the rest. Stir the lemon juice a little salt and crushed garlic, and pour it inside the pumpkin. Chop the onions and make a sort of filling with two types of ground meat seasoned lard or in melted butter in a saucepan. After coloring the dough, remove from fire and put it in a bowl and let cool. Then add the parsley, egg, the flesh of the pumpkin, salt and pepper trying to mix all ingredients well. Fill the pumpkin and cook in oven at 200 ° C. for one and a quarter. In the end, after removing the cover pumpkin, sprinkle with cheese and breadcrumbs and grill, until the gratin will be perfect.

a pumpkin about 2kg 2 cloves of garlic, lemon juice 150 grams of ground pork 150 grams of minced beef 2 onions parsley 20 gr of lard or butter an egg 100gr Parmesan bread crumbs salt and pepper to taste

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Proportion

Q hen we have reference points is very easy to attribute the size of the things we see. Our brain interprets immediately forms and sizes of all that our eyes admire, according to a precise calculation of everything that surrounds the object that captures our attention. What we all call putto is the representation of the infant god of love Eros, an 'image that we find in many instances, used and abused but that always arouses in us tenerezza,  serenità e, anche aspettativa.

L e grandi opere dell'ingegno umano, ci schiacciano. Davanti al loro cospetto ci sentiamo miseri, anche la nostra capacità visiva non riesce a contenerle interamente. Questa volta, la proporzione c'è sfavorevole: siamo noi quelli piccini che devono farsi da parte storditi dalle trombe di un grosso TIR che sopraggiunge velocemente.

P roporzione degli ingredienti: manca sempre una certa quantità di "non so cosa". Centosettantacinque grammi di burro, ma il nostro panetto è already been used for high thing, and there were only one hundred twenty-five grams. Here the proportion in its crudest form, you must adjust the amount of other ingredients to the butter that remains. Mathematical formulas are too complex for someone like me, has left school for too long (then I was not a math genius). Forget it, and as usual "go to eye" ... surely the filling will be too much or too little?

Rabbit boned, stuffed and rolled up (in proportion)

D isossate the rabbit: a difficult task but not impossible. The butcher that one time he made a slaughter, bits of flesh mixed with sharp splinters: good ingredients for a bomb submunitions not due to a preparation edible.

F ate from you. Get a sharp knife and kitchen scissors and flexible. Lay the rabbit on its back, open it with the scissors cutting the sternum. Remove the inner (liver, heart, kidneys and lungs) will be used for croutons. Remove all the fat and throw it in the trash. At this point, with the aid of scissors, separate the ribs from the spine and very gently remove it without ruin the meat back. With knife, remove all the ribs, one at a time, and the excess cartilage. Open your thighs to remove the bones (easy). The shoulder bones are tougher to remove, it must be done carefully so as not to undermine the work already done with care. In the end, touch the meat with your hands to find some little bone forgotten.

S ervirà hour of our time to perform this operation, but then with all the experience will be easier. We will have hours , to our satisfaction, our steak bunny to fill. After drawing the meat to buy back the good with slices of fresh unsalted bacon, and slices of cheese (smoked cheese, cheese, provolone, etc..) to your liking. We will finish with the spinach with some garlic, salt and pepper.

L Egar with kitchen twine and let stand a couple of hours before cooking in the oven for one hour at 170 degrees, taking care to turn over from time to time our preparation.

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Tractors and panissa

Enchanted, as I observe the snorting of tractors, while listening to the beats of their hearts still powerful, despite the years spent on plowing and tilling the hard ground. These machines have experienced the difficulty of agricultural weeders have enjoyed hearing their songs, they have shared with them the joys and sweat. Some, fortunately, have not undergone the shame of abandonment, remain as living pictures, to remember the old days, when life flowed with less frenetic pace. Today march in the parade, and as veterans of the fields show their strength in play, once again, work in the rice fields. Should prepare the planting bed that will welcome the minute, solidify the levees to contain the spring water that fall from the nearby mountains.

Questa acqua fresca e pura è il segreto della qualità del riso della Baraggia Biellese, mantiene la temperatura costante, sia in primavere che in estate e il raccolto gode di questa ricchezza naturale. La Baraggia è un’area dove si produce riso, è situata nel nord est del Piemonte ai piedi del Monte Rosa, nelle province di Biella e di Vercelli. Il clima è caratterizzato da mesi estivi piuttosto freschi e la presenza di acque fredde; le risaie di Baraggia sono le prime ad essere inondate dai torrenti di montagna. Per queste caratteristiche e per la cura con cui esso è coltivato, il riso di Baraggia ha una maggior tenuta alla cottura, una superiore consistency and less stickiness. The first and only rice for the time, won the Denomination of Origin.

are guest farm Guerrini (www.risoguerrini.it), which for five years organizing the "day of the new crop." An old company run by enterprising young people who welcome visitors to the farmyard where you can see old equipment, a photographic exhibition on weeders and you can wander around admiring stalls offering traditional products of the area around it (sausage, wine, fruit etc...) In another building the machines are in stock for husking rice, and here you can touch the new production, which can be bought in the shop next door. In the kitchen

panissa is being prepared for the multitude of guests at noon certainly will not wait unprepared. Faced with such goodness can not pull back and, even though the weather is warm and the large row, Laura won two generous portions of panissa who boarded after preparing the stomach with a slice of salami and various a couple (for now) of glasses of red.

The Panissa

Ingredients

Preparation

1 onion broth 100g of bacon 1 sausage sottograsso 300g bean Salussola two glasses of barbera 350g rice Baraggia 2 tablespoons olive oil 40g parmesan salt

Place to soak the beans for twelve hours, then cook in salted water, cook the onion, bacon and sausage sbiciolato with a little oil. Add the rice and toast a few minutes. Add wine and let evaporate. Add broth and beans a little at volta.Qalche minutes before serving add Parmesan and stir well. Let stand a few minutes before serving. Tradition has it that the panissa be prepared in copper pot, and has a consistency that the wooden spoon remains vertical once sunk in it.

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Anatomy of the form 2 °

L to beauty of form, not sure those geometric shapes that were used to school in a distant past. Spheres, boxes, cones, pyramids and so on. Shapes made from solid wood, which had to withstand the changes of ownership of various generations. I remember the tips and corners, of those forms, all with a few edges and slit in the wood denoting the age of those objects analyzed with childlike curiosity. In some of them the ubiquitous worm had dug deep tunnels feeding himself a bit of culture, geometric (I wonder if he was aware).

L and cheeses are a microcosm inhabited by various beings that shape their world, just like we do with ours. Molds that feed and proliferate, depicting their world of nuances worthy of a modern painter. Yeasts which produce carbon dioxide, which can not escape causing bubbles and craters, making the lunar-like landscape to the territory. Mites, and as a miner at work can penetrate the hard crust and leaving creep galleries streaked dark red.

I n some cases, the forms are covered with aromatic substances (herbs, grapes, leaves, ashes, etc..), These substances share their native flavor with the cheese, just like an experienced bartender who mixes its getting new colored liquids flavors, which then the cheeses here to get drunk, blacks, spicy and unusual forms of dress clothes for us in our parties.

T a garlic cheese is always a surprise, I do not speak of the industrial cheeses that are too equal. I speak of artisan cheeses, even those that mature in the natural caves that take the flavor of the land and clean air. A miracle of food that should be discovered as a hidden treasure.

Spaghetti with cheese and walnuts

Ingredients

Preparazione

Formaggio erborinato Noci di stagione Spaghetti Latte Rosmarino Sale, pepe

Per questo piatto semplice in apparenza occorrono prodotti di qualità accertata. Ho usato una toma erborinata della Valle Elvo che ha un sapore pronunciato di noce fresca. La pasta di Gragnano, di produzione artigianale. Iniziate subito con la bollitura dell'acqua che non dovrà essere eccessivamente salata. Intanto che la pasta cuoce fate fondere il formaggio con un poco di latte le noci spezzettate e qualche cimetta di rosmarino fresco. Aggiungere alla salsa, se sarà necessario, un poco di acqua di cottura. Togliere la pasta molto al dente e finire la cottura in padella con la salsa. Una spolverata di pepe se vi piace e via a tavola.

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Anatomy of the form

A ristotele nel libro della metafisica, attribuisce a Platone, anche se già i pitagorici e gli eleati lo avevano parzialmente preceduto, il primato nell'aver posto il problema della forma parlando di idea e specie, sia intendendola come essenza e causa delle cose materiali sia come ciò che rende intellegibili le cose nel senso che è la presenza dell'idea nella cosa stessa, copia imperfetta dell'essenza ideale, che rende possibile all'intelletto dell'uomo capire cosa essa sia.

M a la forma, è anche un insieme di punti su di un piano racchiusi da tre o più lati, da una curva o da una combinazione di questi (linee, archi, cerchi, ellissi ecc.). Le forme (geometriche) vengono studiate, oltre che con procedimenti geometrici, con espressioni analitiche e con considerazioni sulle simmetrie, di combinazioni e di meccanica.

U na considerazione di tipo filosofico ed un altra di tipo matematico. Both could well adapt to what for us humans (just philosophers and mathematicians at all) is simply a form of cheese. The cheese, in its various garments stage, it is always recognizable for what it is.

The mimicry is certainly a characteristic of the animal world, used to not being recognized by hungry predators. Insects that become leaves, fish taking the guise of marine rocks, butterflies with big eyes painted on the wings to confuse the birds e. .. we could go on forever.

A ven dress up the cheese for our taste. Take various forms, sometimes take the guise of woven baskets, flasks or dangling in the air, ready for large millstones pressed olives, or even white snowballs. Some, however dare vague similarities to human body parts. Here, to the delight of the eyes and palate Tetilla (English cheese) reminiscent, in form and also in its creamy essence the female breast. Famous, in my part (Canton Ticino) the Buscioni, take the form of a large cap, they are delicious with a little oil and a sprinkling of freshly ground pepper.

Forme mutanti

N el periodo di aprile e maggio sono messi a stagionare nelle grotte gli " Ovillis " i pecorini migliori. Nella prima quindicina di Agosto vengono riposti in tela bianca di cotone per essere infossati. Intanto le pareti tufacee della fossa vengono rivestite con paglia fresca e fieno di erbe particolari raccolte nei pascoli di montagna. I sacchi di tela bianca vengono riposti con care in the grave for 100 days. The opening of the pit is sealed so that absolutely no air filters.

I n the past 100 days, the sheep underwent a remarkable transformation. At first consumes the oxygen that is found in the cave tuff then undergoes a second fermentation. And this is the most important step, one that will characterize the flavor and shape of the cheese.

D 100giorni fter the grave is opened and the eyes of the greedy presents a unique scenario: the cave walls and canvas bags are covered a layer of white mold. These bags are taken out of the pit and open, releasing a very special, intoxicating fragrance.

P otremmo goes on and on, always finding different shapes and flavors. A miracle which renews itself since in 'remote antiquity our ancestors learned the cheese. But the gift you want to do, my dear friend who, like me appreciate all the cheese in his clothes ... just a beautiful cake made with cheese, some aroma and its beautiful mold that covers it (just like the bride's veil).

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Fall.

The sky ride his blue rice even feel the 'winter almost upon us. The forest plays with the yellow leaves even feel the winter now behind us. the brook babbles with reflected sky although I hear it in 'air the first frost. is built at the foot of a poplar and long bony a strange flower, a flower umbrella, a mushroom.

L 'autumn as a metaphor for life. It 's the season of abundance. (If the vintage was favorable). The farmers could replenish stocks to address peacefully the winter coming. Under the arcades, the threshing floors, hung to dry in bunches of ears of corn, they made beautiful exhibition itself. Their bright colors, reverb, inflamed by the sun more and more oblique the horizon a magical light. In the evening, all gathered by the scent of hay, the farms (in cottage ) is beginning shelling corn cun the gratiroela, have to be careful not to grate, along with corn, the skin of the fingers. As the work progressed the pile of grain was becoming more consistent. It was nice to sink into those golden pearls arms, seemed to catch the summer with his hands.

S changed the way of life, with the approach of autumn, from cabinets, came the first head of wool that smelled of camphor or naphthalene. Clogs, worn by the raids, on the cobbled streets gave way to shoes more appropriate for the approaching season. The place of amusement, by definition, was the forest. In autumn, the forest puts her best outfit before his discharge in winter and gives us his most precious fruit mushrooms and chestnuts, and was a chase for steep cliffs to get to where the first fungi were more abundant and larger chestnuts. The handles of the wicker baskets left their mark on the skin they were so heavy. We returned home happy crunching between your teeth just a few chestnut harvest.

A table, we realized that something had changed. No longer dominate the bright colors of summer salads, the fiery red of ripe tomatoes. How nature changes its appearance, obedient to the cycle of seasons, including the proper way of life, using only the fruits that the season gave us. The polenta was beginning to be mistress of the table and took turns with the soup, joy and pain of our children, who as we all know do not always appreciate that preparation. The corn soup is the WMO said our elders, and they were right! The soup kitchen is the ultimate masterpiece, different each time never equal to itself, nutritious, healthy and good ....

B isogna a little old to be able to appreciate certain things. The taste of young, spoiled by advertising, tends to discard some products to prefer other, perhaps those that globalization imposes on us forcefully. Then will also load their autumn colors to remind the nuances of life.

Soup

Ingredients

Preparation

rice lentils carrots onions vegetable broth laurel clove oil pepper

Let soak lentils for a few minutes while you fry the carrots and onions. Add the rice for a quick toast, then sprinkle with a little white wine. Add the lentils and spices. Finish cooking by adding the vegetable stock. The preparation should be quite substantial. Add at the end of a generous sprinkling of cheese.

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Fico.

It is said that the fig tree is the only one that does not blossom and its fruits have not scent since - according to legend - there Judas hanged himself. Another legend suggests that sleep under the fig tree in quanto porti fortuna; un'altra invece incita a non farlo in quanto durante il sonno potrebbe apparire in sogno una cattiva strega.

F orse, il fico, è un discendente del sicomoro ( ficus sycomorus) , pianta venerata dagli antichi egizi. All'ombra delle sue fronde la dea Iside, si asciugava le lacrime, e festeggiava la fine del suo perpetuo dolore dopo aver ritrovato l'amato Osiride. Ra ( Osiride ) risorgeva quando dalle zolle, alla base del sicomoro sacro, incominciavano a spuntare i primi germogli di grano e di orzo. Con il legno di sicomoro, gli egizi, costruivano i sarcofagi, e in questo ventre della madre pianta deposed their dead, just because they deemed this tree, symbol of immortality and victory over death, of rebirth from destruction.

Hail Priapus, Father fruitful, guardian of gardens, violator. I call, ruddy, sink, sperm that you sow life. defloration, virgin dismay, igneous fallopodo, pounds or reaches of thieves and birds, lord of the fig , magmatic.

I the god of fertility (Priapus) was represented by un enorme fallo eretto. Questi simulacri erano rozzamente sbozzati con tronchi di fico, venivano messi all'ingresso delle case, ma sopratutto a guardia degli orti, affinchè proteggessero sia i proprietari che le coltivazioni. La convinzione che il fico fosse un eccitante erotico venne ribadita anche della Scuola Medica Salernitana “… veneremque vocat, sed cuilibet obstat ” (provoca lo stimolo venereo anche a chi vi si oppone).

C entinaia le diverse varietà di questi frutti. La più comune è la “ Ficus carica ”, dalle molteplici dimensioni e colori, dal giallo al nero. I fichi vengono definiti a seconda del periodo in cui maturano: " fioroni " or " primaticci " (June and July), " provided " (August and September), "Late " (Autumn).
The figs are usually harvested fully ripe with all the stalk and dry in the hottest hours of the day.
Q Standard grease fruits rich in sugar, minerals and vitamins, are easily digestible, they can be eaten fresh or dried, and inserted in cake recipes (cakes, ice creams, jams) or savory (starters)

I the fig tree is fundamental to the cuisine. In addition to being un alimento di facile conservazione, esso era anche una valida alternativa allo zucchero (un tempo molto raro). Con i fichi, e la frutta secca in genere, si preparavano i dolci casalinghi. Bastava mescolare la frutta all’impasto del pane per ottenere un dolce, ( pan cunt l’uga, pan stiia, brusada, pan tranvaj ecc ..). Alcuni di questi dolci, con il passare degli anni, si sono evoluti a maggior gloria, e sono riproposti sotto forma di crostate, srudel e in altre varie combinazioni.

Q uesta preparazione che vi presento vuol essere un omaggio ai tempi passati, quando “far quadrare il bilancio” era un impresa ardua, e ci si doveva accontentare di quello che la nature was offering, even for free.

Brusada with figs.

Ingredients	Preparation
bread dough ripe figs pine honey rum	Peel the figs well, after being divided into four parts, put them to marinate with a little rum, honey and a handful of pine nuts. Roll out the dough (like pizza), and distribute the figs you did marinate. Cook for fifteen minutes at 220 degrees. Let alone on the top of the oven or the grill (medium power) for further dry the figs.

Allow to cool for a few hours preparation before consumption. The next day is great.