ARTICHOKE DAZE
Part 1
From The Studio to the Kitchen
Part 1
From The Studio to the Kitchen
Artichokes Hanging
James Aponovich
Oil on canvas, 20" x 16"
In Italy, artichoke season runs from about January through April.
The Italians ( and me ) go crazy for them.
Artichoke
James Aponovich
They are steamed ( Romana), Fried ( Ebracio), sliced raw into salads, and in this
case made into Lasagne. You never see people dunking them into a bowl of butter, that seems to be an American thing, but it sure is good.
But, first things first, they must be painted.....INTO THE STUDIO!
case made into Lasagne. You never see people dunking them into a bowl of butter, that seems to be an American thing, but it sure is good.
But, first things first, they must be painted.....INTO THE STUDIO!
5 Artichokes
James Aponovich
oil on canvas, 18" x 28"
Sort of like 'Ducks in a row'. They all sit very patiently for their portraits to
be painted. Now it's off to the kitchen and
OFF WITH THEIR HEADS!
THE FAVA PHASE
In early April, the first of the Fava Beans arrive in Italian markets.
They are so tender they can (and are) eaten raw right out of the shell.
One day in Panicarola, I was standing in line waiting to buy some Fava Beans
when a man, who had nothing else to do, very carefully explained to me
the proper Umbrian method of eating Fave.
Pop some Fave Beans out of their shells
Cut a slice of Pecorino Cheese
Put both into your mouth
Chew
Wash everything down with Red Wine.
Great, but I was after something else. If this lady in front of me doesn't
wipe them all out, I'll but some for a culinary project.
A HAPPY COUPLE
After buying what was left, I went to Linda's Bottega and picked up a wedge of
Umbrian Pecorino ( sheep) cheese...Stagionata, great for grating.
After buying what was left, I went to Linda's Bottega and picked up a wedge of
Umbrian Pecorino ( sheep) cheese...Stagionata, great for grating.
VESTAL VIRGIN VIGNAROLA
In Rome, They make a vegetable 'stew' made up of equal amounts
of fave beans, artichokes, peas and lettuce, a little onion and olive oil.
It is all supported ( thankfully)by that great Italian bacon, guanciale
or pig jowl. Add some pecorino and mint...finito!
Hummm.....maybe they are onto something here.
The two Italian bacons : Guanciale on top and pancetta below.
They may tell you that they are both the same.
Don't believe them.
Guanciale is King!
They may tell you that they are both the same.
Don't believe them.
Guanciale is King!
END OF PART 1
No comments:
Post a Comment