Last weekend could be renamed "Fear and Loathing in the Kitchen" … an entire Saturday (and I mean the whole day) spent between the four walls of a kitchen, dealing with five different Christmas sweets, with an exaggerated multi-tasking and, of course, with the inevitable mistakes made because of the performance anxiety (I still can't tell you my mistake, but it includes aluminum foil and a long series of curses). But, when you share everything with a good friend, and you season it with a large dose of irony (and I assure you that it was absolutely necessary), even mistakes turn into a laugh and everything goes by, even a 12 hours cooking frenzy.
And then, on Sunday, an epic "polentata" (a meal in which you eat only polenta, with different dressing) in the mountains, taking turns to stir the polenta on the wood stove, with a stew made as nature intended, mushrooms, cheeses and a good red wine.
And so, in a kitchen or around a table, with new or old friends, I believe that everything finds the right balance, everything comes back to the right place.
The next weekend it will be Christmas, many of us will spend this week to cook elaborate, long, full-bodied, meals, and some of us will fast (except for the inevitable dinner/afternoon teas/after-dinner to exchange Christmas wishes and gifts .. ok, so basically none will fast) to prepare ourselves for the upcoming holidays. Today I don't propose you a traditional recipe (although in some places in the Asti province this starter is more or less typical) or a complex recipe, but just a stupid, quick and effective one.
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