My first experience with this style of cooking was in college. I arranged a dinner for a group that included a political science professor who had an Italian wife—she was Florentine. The main dish was cannelloni, and I’m sure the sauce was Béchamel. The Florentine lady was thoroughly delighted, as in that part of Northern California one normally only saw Sicilian-style Italian cuisine.
“We seem to be getting closer and closer to a situation where nobody is responsible for what they did but we are all responsible for what somebody else did.”--Thomas Sowell
Cannelloni is another labor intense dish, and like most Italian dishes, there's various versions depending on location. Bachemal sauce is definitely used for the most elevated versions.
Getting motivated for some cooking this weekend
Northern style (Emilia) chef Massimo Spigaroli is better known for his high-end culatello, which is high-end, premium prosciutto. He was featured in one of Anthony Bourdain's episodes.
Southern Style (Sorrento) chef took a modern turn with his version
As always, learn something new on sigforum.
Beancooker, those look amazing. Got to try that soon.
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