No one crossing the Ponte Vecchio, no one looking out at the balustrade of Piazzale Michelangelo.
| The sensation of solitude was pervading my inner being as my eyes were sliding down from the majestic façade of the Basilica toward the absolutely empty piazza. The take away coffee in a paper cup is not part of the Italian custom, especially in Piazza Santa Croce, while policemen are scouring around. Even April is crying, sending rain on the empty streets. |
| Florence, the Flower, has disclaimed herself. I couldn’t recognize Her. We all have been waiting. Waiting for the end of the fear and the lock down; waiting to hug again and stronger than ever our loved ones; waiting for the sun; waiting for the economic activities get roll again; waiting for smiles. Now that summer is exploding in the air and our hearts, all the loneliness is behind. I am lucky. I live my life in the kitchen. With the lockdown my practical life didn’t change much. I have been touching the same tools and I have been inventing new recipes. I cook. I touch food, smell, taste, try new things. My mind is always working. My hands are always working: at new flavors, new combinations, new techniques, new culinary programs. It is fun. |
| Mine is a full-minded job that keeps me away from getting down. I could be your “bonus”: I know foods, secrets, tricks All this can become yours. That’s why I dare to say that you can learn Italian Cuisine of your home. Because the most acclaimed cuisine in the world, rather than being a standard is a style. A style that you can learn from me. As we are waiting for the new membership site, we can take time to prepare this typical Florentine recipe: |
PEPOSO
| Ingredients for 4 people: 4 garlic cloves 800 gr (1 Lb + 12 oz) stewing beef cut (the front shank is the most proper) ½ litre (2 cups) red wine rosemary salt pepper corns extra virgin olive oil (only at the end). |
| Cut the meat into cubes about 2 inches. DON’T eliminate any fat and connective tissue. Put the meat in a clay pot (or cast iron). Cover with the wine and season with salt. Add one sprig of rosemary, the whole peeled garlic cloves, at least 20 pepper corns. Cook at low temperature: there are two options: – bake on a very low heat (100° c, about 200 F) for 7- hours or overnight – stew on the stove on low heat, stirring occasionally, until the meat is very tender (about 3 hours). Serve hot, adding extra fresh ground pepper and a drizzle of extra virgin olive oil. |
Marcella Ansaldo © 2021