Wednesday, February 17, 2010

A new recipe you may or may not want to try

I haven't tried the recipe Beppe Bigazzi talks about at the link below; but perhaps I will the next time something that cooks up "better than chicken, rabbit or pigeon" comes wandering around. Ruperto de Nola, writing in the classic days of Italian cuisine, recommended spit roasting after basting with olive oil and garlic. Remember to soak for three days in spring water. Very popular in Arezzo, they say.

Watch the short video! His young assistant keeps trying to get him off the subject; but she can't once he gets on a roll.

Fluffy, the other white meat.

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