Keeping traditions.

The rural culture of Tuscany,      www.bbcasadiassunta.it

Ever since I moved to Tuscany I quickly tried to learn the recipes of the place and I went to an elderly lady who lived nearby rural culture, to learn how to make pici, to appiciare she said and again ... ..this principia and I followed step by step

Maybe it is a bit 'of nostalgia that will reclaim willingly recipes used at that time wanted to perfumes that it is difficult to propose today, occasionally remember a dish then that I had forgotten the wondering why it has not cooked ... more remember by day this week he cooked a dish, the broth made with chicken or beef or both sometimes they put the neck of the goose that was filling and delicious with boiled meat (beef and chicken or chicken) advancing us were the meatballs, the families were very numerous at times some son or daughter who remained married and live with their parents on the stove then remember the great cauldrons of alluminio.La country cooking and that of the masters had the same basic ingredients as carefully in the choice of both classes .Qualcuno said "The poor and the rich when can when he wants" One could eat with greater quantity and greater choice, the other less often .But the meat dishes in the kitchen that were reserved for the poor holidays for the other was a daily meal .For the farmer vegetables was the main dish for the rich cuisine was the outline. The wine at all meals was not a matter of wealth or poverty, then as now, is part of the daily meal like bread and still today.

Today I want to propose you the delicious meatballs made with boiled meat accompanied by a terrific tarragon sauce seems to have been introduced by Charlemagne through the Franks.

Tarragon sauce

In Gr: 40 gr breadcrumbs, 2 tablespoons wine vinegar, a bunch of tarragon, 3 cloves of garlic, salt, 1 cup extra virgin olive oil.

Moisten the bread with vinegar, tarragon After cleaning without washing disconnect the lance-shaped leaves, chop finely with the crescent or a suitable knife together with the garlic, put the beat in an earthenware cup .unirvi breadcrumbs squeezed mix well and sieve salt and continue stirring, adding oil until you have a smooth sauce.

Balls boiled

Boil a potato mash, mix it with boiled ground adding salt pepper egg Parmesan and nutmeg, mix well and form into balls pass them beaten egg and then the breadcrumbs, fry in hot oil.

Serve with tarragon sauce.

See you next post on the Tuscan peasant food ... .follow my