| "Your Excellency I scowled is in this for 'a few dozen scherzucci, and I gabelle for anti-German because I put the rascal in the pillory, " |
What better title for a title? Excuse the pun, but the post title is "Excellence", which in turn is also a "title" honorary. I do not understand more nothing. Perhaps you would tell me that the noun "evidence" can have several meanings? I understand! But I pretend not to understand. At school I was always to blows with their mother tongue, they still carry the wounds, which after so many years unable to close.
Back to the title. Do you remember the poem: Your Excellency I scowled is in ... (?) Try to repeat it aloud, and you will find that the word "excellence" will fill the mouth to pronounce it you have to use all the muscles of face, yet his eyes open wide on the last syllable, and is almost a natural gesture of despair. As he did, the my companion when we were received by the prefect of our city, "Excuse illustrious excellence ...." It was not enough "excellence" as well for illustrious and an accompanying bell'inchino, I seemed to be catapulted into the fiefdom of Donnafugata the presence of Prince Tomasi di Lampedusa, the smell of leather chairs mixed with the smell of old dusty library contributed complete the scene late nineteenth century.
think about it we realize that the title is still going to be very inflated, in fact, in addition to the prefects, is attributed to a wide array of categories, which starts from the prelates to get to the ambassadors. Ma (…e mi vien da ridere) anche a formaggi, salumi, oli e chi più ne ha più ne metta. Povero prefetto…considerato alla pari di una fetta di puzzolente gorgonzola, oppure il rubizzo prelato paragonato alla mela della val di Non; per non parlare dell’ambasciatore messo alla pari di una pizza alla marinara rigorosamente cotta nel forno a legna.
Or dunque, l’idea di creare un simposio di eccelennze me l’ha fatta venire il mio amico Tommaso Farina (scopritore di talenti) che girovagando per la Brianza mi ha fatto conoscere questo tempio di prelibatezze: la macelleria di Gigi Viganò in quel di Verano Brianza. Basterebbe unicamente la simpatia del titolare per giustificarne la visita, ma una volta entrati no longer would want to get out because you will be charmed by the professionalism, courtesy and above all by the constant tasting generously bestowed with great generosity. The undisputed queen of this house, in my humble opinion, is the sausage of Monza descrivela I will use the same words of Thomas:
" The sausage is just the typical sausage of Monza. A sausage stuffed into a casing with a caliber larger than is usual, and this is already an element of distinction. The mixture in this gut ends, however, it is easy to guess, is the real secret: a mixture of pork and grated Parmesan cheese. A powerful secret. This "seasoning" on the basis of a normal sausage cheese turns into a real masterpiece of taste. The exceptional flavor we can even eat it raw, with restraint and only if it is fresh, the fresher you can: remove the gut, and spread on slices of crusty bread, then sprinkle with pepper to taste (a pepper that Monza called "youth": that is, the stuff tastes young and strong). "
The sausage being absolutely no preservatives has a short life, it should be eaten within a few days the taste will inevitably be affected, therefore, the cook immediately just got back. The idea for this recipe came to me thinking of the "excellence" (quiet ... no money and even less prefect) of the territory: The Onion, as dry-land cultivation in the plains of clay and Civiglio Brunate, the smells of our garden : sage and parsley, the liver of the rabbit.
Until a few decades ago, families in Brianza, it was customary to raise rabbits and chickens, the first served to the table a plate of meat at a low price, since his farm was not very expensive. At the time were not used to force feed you should buy, you only had a few grass clippings, even of dry bread or advanced the leaves of black locust (Pseudoacacia), so abundant in our woods. It was also used as heather (ul bruuch), to which they were particularly fond of the rabbits, which gave a particularly delicious flavor to their meat. The rabbit was the pig of the poor, it does not throw anything away, it also kept the skin from the rag that was withdrawn in exchange for a bottle of bleach or something else that could be used at home.
The liver of the rabbit, along with other offal was always cooked with the rest of his flesh. We children (then) we were competing to eat the kidneys or the heart when it was cooked roast, but if it was jugged offal were chopped with sauce to give consistency to the sauce that was to be generous, to accompany a large slice of polenta.
rabbit liver fashionable Brianzola
| Ingredients | Preparation |
| A rabbit liver 8 onions 6 slices of sausage 3 sage leaves parsley butter to taste Balsamic vinegar to taste | Chop some onion and let it braise gently with the butter so that does not take color. Add the whole onions and continue cooking gently, and when the onions are soft, add the sage, liver cut into strips and slices of sausage cut on the bias. As the liver begins to brown further lower the heat and continue cooking for about ten minutes being careful not to disperse the moisture that is created. Sprinkle with balsamic vinegar and adjust the flavor. Finish with a sprinkling of parsley. |
dose, as you understand, will satisfy only one person. If you are in so many choose accordingly. Bon appetit!
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