Adventures in Cooking – Julia Child and her affair with Italian food
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Everyone loves Julia Child as evidenced by the opening of this week’s much-anticipated movie “Julie and Julia,” sure to be seen by foodies and food buffs all over the world.
During her long television career, Julia was known as the “French Chef.” Julia studied at length in France at the famous Cordon Bleu cooking school. However, Julia and her husband were gourmets and loved food from many nations. In fact, according to a Julia Child biography on Answers.com, Julia’s passion for cooking originated during her assignment to China in 1941 where she was influenced by her future husband Paul’s passion for food.
What you may not know, is that Julia Child had a great love for Italy and Italian food as well. This one-woman dynamo hosted an annual luxury tour to Italy for food buffs during her long career.
Rosemary in Italy – more than a cooking herb
Italians are known for their use of the fragrant herb rosemary in many food preparations. Perhaps this use grew from the fact that rosemary grows spontaneously on the rocky terrain along the Mediterranean coasts in incredible quantities. In fact, rosemary is also very popular in other cuisines such as those of France, Spain and Greece.
In Italy, rosemary is predominantly used to flavor roasted and grilled meats and fish. It is often coupled with garlic (rosemary is a perfect pairing with the aroma of garlic), wine and vinegar.
Recipes from Authentic Italian Women – Tuscan Comfort Foods
My friend Ambra (see previous article) sent these recipe for a classic dishes of Tuscan comfort food. The first is called Matuffi or Pallette. With a base made from polenta flour, these matuffi are truly stick-to-your-ribs kind of food! Next is Zuppa Casalinga or home-style vegetable and bean soup. The last is another classic winter polenta-based soup.
Matuffi or Pallette
This is a typical dish of Viareggio & Province of Lucca- There are many versions of this recipe. This recipe can be made richer and heartier by adding 2 sausages and a handful of mushrooms (or soaked dry porcini mushrooms) to the sauce. Printable Version
Note from Serenella: Definitely better with the sausage and mushrooms! Read more
