- SHOP LIST:
- beef liver
- red wine
- extra-virgin olive oil
I have a soft spot for secondhand; no, I didn’t say vintage (I think it’s pretentious), but secondhand. And this is not a casual passion, ’cause I took it from my dad.
I love Balon (secondhand market that you can find every Saturday in Turin… and don’t miss the Porta Palazzo market, of course, the largest open market in Europe) and every single ciapa-puer (knick knack in Piedmontese dialect) you can find there, together with every object you can think of. Needless to say, I found there my best kitchen props, and they were soooo cheap.
But I love Triciclo, too, a secondhand market where they re-sell a very reasonable prices old objects donated from the Turin people; and the proceeds go to nobile causes (like recycling courses for children and so on).
It’s not a coincidence that, having this place near to my house, I often go there, “accidentaly“. And it’s not a coincidence that also my dad (and mentor) often goes there, too, always “accidentaly” . And we often buy something there, some rare objects or even cookbooks. So, a little time ago, my dad gave me a copy of a great Italian classic, Scienza In Cucina E L’Arte Di Mangiar Bene by Pellegrino Artusi.. a great secondhand book!
So every now and then I leaf it through, and I always find something interesting, there… and today I’ll start a new section, Pellegrino’s recipes. I leave here its recipes, using his words (I’ll translate them for you, but my adding or variations will be between brackets).
I’ll start with a “not for weak guts“, but in my humble opinion delicius, and also very cheap, the liver alla cacciatora: four ingredients that give life to a great dish, incredible for its tasty simplicity.
Liver alla cacciatora
- Yield: 2 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 1 hr 40 mins
- 3 onions
- 300 grams of beef liver
- extra-virgin olive oil in the original recipe, lard
- half a glass red wine
- black pepper
- If you have 300 grams of liver, slice three big onions and let them rest in a bowl filled with cold water for an hour or two.
- Drain the onion, and sautè it in a frying pan (by itself); when the water has evaporated, add the lard (for me extra-virgin olive oil) to fry it and, when it’s brown, add the liver, cut into thin slices (I also diced it).
- Let it cook for some time, together with the onions;
pour in half a glass of red wine and, after five minutes, always stirring, serve it, seasoning with salt and pepper.
- It’s a dish not suitable for weak guts.
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