In some countries rabbits are considered pets just as cats and dogs, however in countries like France, Spain, Italy and there fore in Tuscany, the rabbit is not considered a pet but live food stock. Some may be express some concerns about this, but if you visit Tuscany and end up in a restaurant where rabbit is among the entrees you may want to give it a try, or at least consider that you may end up eating a close relative of the rabbit, the hare. Very common are the Pappardelle with hare sauce, indeed!
To those who do not have problems with eating a rabbit or have changed their minds over this, I would like to propose the recipe of rabbit with honey and vegetables, for 4 people.
Ingredients:
1 whole rabbit
80 grams of butter
4 carrots
4 turnips
100 grams of peas
100 grams of green beans
Half a glass of vinegar
1 table spoon of honey
Tarragon, Salt and Pepper
Chop it up:
In a medium size pan warm up the butter with the honey with the chopped up rabbit until the latter is lightly cooked on the outside.
Just as the rabbit pieces start to golden, add salt and pepper and remove from the pan keeping them in a warm place (a preheat oven at 50 Celsius is fine).
Lower the heat under the pan and pour the vinegar in. Let it evaporate slowly.
Meanwhile, boil the vegetables on the side for 5 minutes. If you steam them add some extra minutes. As soon as the vegetables are done put the rabbit pieces back into the pan and add the vegetables and minced tarragon.
Tuesday, May 20, 2008
Florence and the Hystoric soccer: The "King of Sports" is Born
Costumed Football was originally played during the military campaigns in ancient Greece, both as entertainment and training for soldiers. They had fun and in the meantime they exercised their muscles before the battle. The game arrived later to the Italic Peninsula, specifically to Florence in 59 b.c, and became immediately popular among the Roman Soldiers that dominated the city. They followed the same rules as the Greek game, just changing the Greek name from �Episciro� into the Latin name �Haspastum�
During the Renaissance the game greatly entertains the Florentine aristocrats, still playing with the same rules from the ancient Greeks. Initially the playing field is a giant sand pit of 80 x 50 meters. Piazza Santa Croce was the football field, covered with sand, where the two teams composed of athletic young men used to play the game. The players, �calc�anti,� were 27 per team, so there were 54 men playing a match using both their hands and feet in a sort of greco-roman fight that later on would become what nowadays we know as football and rugby.
In 1580 the Florentine count Giovanni Bardi published the official rules of calcio, in order to give proper form to that game that was absolutely integrated in Florentine�s life. By then, matches were 50 minutes long, and as it happens today the winner team was the one able to score more �caccie� (goals) during the game time.
The last match of �calcio fiorentino� was celebrated in 1739, ceasing the tradition until 1898. In 1898 when English football begins to succeed , the city of Florence decided to revive the traditional �calcio storico� , and they kept the tradition until the present days. Some centuries later we are able to see the recreation of those shows, mixing game and sports competition, so loved by the Renaissance Florentines aristocrats. Both the aesthetics and rules of the game didn't change through time, and in the XXI Century there are four teams playing each match, representing the historical quarters of the city (San Giovanni, Santa Croce, Santa Maria Novella, Santo Spirito)
Enjoying one of this matches in Piazza Santa Croce is a fascinating event that you shouldn�t miss, if you are so lucky of being in Florence next June. The most important matches are played the 24th. The colorful parade with characters dressed as the nobles players of the XVI Century also characterizes this tradition. The meeting point is at 04.00 p.m in Piazza Santa Maria Novella where the parade begins in direction to Piazza Santa Croce surrounded by fanfares and drumbeats.
For more information about it i would like also to post a link of a good travel guide for Italy and Tuscany Italy Travel Guide
Tuesday, May 13, 2008
Spigola Cipolle Pomodori - Sea Bass with Tomato and Onions
A very common fish that you will be able to get with your fishing rod (or buy at the fishmonger!), is the sea bass.
The ingredients for 4 people are:
1 sea bass (2 pounds)
3 tomatoes
2 onions
2 lemons
I glass of dry white wine
Thyme
Bay leaves
Parsley
Olive oil, salt and pepper
Wash the sea bass and set it in an oven pan on a bed of freshly sliced onions. Slice the tomatoes removing the seeds and set them around the sea bass. Slice the lemons thinly and cover up the sea bass with the slices. Add salt and pepper according to your taste.
Pour a tablespoon of olive oil on top of the lemons, adding the glass of white dry wineand add one whole bay leave on top.
Set the sea bass in the pre heated oven at 200 Celsius or 392 Fahrenheit for 20 minutes.
The ingredients for 4 people are:
1 sea bass (2 pounds)
3 tomatoes
2 onions
2 lemons
I glass of dry white wine
Thyme
Bay leaves
Parsley
Olive oil, salt and pepper
Wash the sea bass and set it in an oven pan on a bed of freshly sliced onions. Slice the tomatoes removing the seeds and set them around the sea bass. Slice the lemons thinly and cover up the sea bass with the slices. Add salt and pepper according to your taste.
Pour a tablespoon of olive oil on top of the lemons, adding the glass of white dry wineand add one whole bay leave on top.
Set the sea bass in the pre heated oven at 200 Celsius or 392 Fahrenheit for 20 minutes.
Subscribe to:
Posts (Atom)