Todays' recipe is one of my grandmother's favourite as well as the tastiest pasta ever: Bucatini al forno. It is basically a baked pasta cooked directly into the tomato sauce which thickens and reduce so much that the surface of the pasta gets soaked with it....delicious.
for Christmas I received a basket filled with delicacies from the all over Italy, including Olive Oil from Sicily, a very big slice of Parmigiano Reggiano, a big salami from Felino, Polenta from the Dolomites and, among other types of pasta, a big box of Paccheri Napoletani, so I decided to cook them for my New Year's Eve dinner.
Lentils are a symbol to the Italians. Legend has it that if you eat lentils on New Year's Eve, at midnight, the next year will be happier, you will be lucky and you will get more money than the previous year.
The recipe I am presenting you today is my mother's interpretation of a simple dish made with Broccoli and Cauliflowers, which she learnt from my grandmother, who also learnt it from her mother, and so on, till the beginning of times.
From the market of Humauaca in the Jujuy Province of Argentina to the central market of Arusha in Tanzania and from the Borough Market in London to Ballarò in Palermo, I have been visiting so many markets that I learnt about vegetables which I didn't even know as well as so many different recipes that I sometimes feel there is no better way to understand the local culture then visiting a food market.
Amaretto is simply "Amaretto". It's an almond based preparation, which also includes some egg whites and grinded apricot bone that gives a light bitter taste to the biscuit (amaro in Italian mean "bitter"). Amaretto is probably the most beloved italian biscuit. I know nobody who didn't like it, either italian of foreigner.
Within the context of the Mediterranean sea the cooking techniques and traditions are somehow similar, thus making it difficult sometimes to allocate a recipe to a specific Country rather than to another.