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« IMBB 5...caught! | Main | A day off »

June 24, 2004

Comments

Derrick Schneider

Culinary preferences actually make some sense as insults (if one wishes to insult another culture), since they are both (seemingly) iconic of the one group and alien to the other.

Some others that come to mind:
Germans were Krauts in the U.S. until fairly recently (presumably from sauerkraut).

The English are still often called Limeys (from the limes they took on their ships to prevent scurvy).

The French are often known as Frogs, and this is still used often.

Deb

Hi Alberto-
The sauce Genovese sauce looks and sounds terrific, but what I am really interested in is the Pummarola. Now that sounds fabulous. Do restaurants normally serve that or is that more of a home style dish?

Off subject: I've emailed you a couple of times but I'm a little unsure if you recieved them. Mainly I'm concerned that you don't think I was ignoring your emails. I'll try resending.

Alberto

Derrick, interesting examples. I didn't know the Limey one. The point you make about why food is used as an insult is very good. Still I can't see why I should feel offended if I'm called maccaroni or similar, apart for the fact that that name is clearly used to offend. I find it a bit silly. But I guess all racist insults are, after all.

Deb: Hope you got my reply, I did get your mails. Regarding Pummarola: it's mostly a home style dish because very few restaurants take the bother to do such an "easy" dish. Doesn't sell. There's one or two places in Naples that still serve this but I never tried since during the time I lived in Naples I always managed to get a taste at friends' places or at home.

Adam

Im glad that Pasta Genovese is being talked about. The first time I tried it was in a wondefully unpretentious restaurant called Buon Gustaio which is in the Pignasecca district of Napoli.

The sauce is absolutely wonderful and it seems strange that it is not particularly well known. The restaurant mentioned above is absolutely worth a visit. There are no menus as the waiter simply tells you what there is (however, Pasta Genovese is always there) There arent even any prices, they just decide roughly what you should pay, fantastic!

Alberto

Adam thanks for the tip about Buon Gustaio, I'll have to give it a try next time. If you're ever in Naples again, try Osteria della Mattonella too. It's on Ponte di Chiaia not far away from Piazza Plebiscito and serves simple traditional fare, genovese and ragù are always there.

I think one of the reason why the sauce is not so popular is the time neede to cook it. It's one of those dishes that are out of fashion today, especially in restaurants, and it is really a pity.

Elizabeth

A pity, indeed, since this is a wonderful new discovery. I'll have to try pork next time as per your suggestion. However, I was reassured by the amount of time you specify for braising, finding my recipe's recommendations inadequate. The explicit description of desired color and texture of the sauce are another strength of this entry. Caramelized onions flavored by white wine and beef are a real pleasure. I wonder where the French got the idea for adding cheese and starch to the beefy broth of their onion soup. Hmmm...

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