This morning I sit at my desk to tell a short story that seems fitting for the times. My subject is yellow like saffron, but with much humbler origins. My ingredient is flour made from corn. My recipe is for something essential to every northern Italian table and it goes by the name of polenta.
Polenta is like porridge. In the Veneto it is symbolic of simple sustenance. To make it only a few ingredients are needed, namely cornmeal water and salt. To create the perfect bowl of golden, soft, pillowy polenta requires the tools called patience and time. Continue reading
Just over a week ago all was quiet. Celebrations to close the book on the old and start a brand new year started with a strangely quiet morning. A peek out the kitchen window revealed empty city streets. Funny how the first of the year feels like a long winter slumber. Being one for rituals, I set out early to get rid of domestic clutter and to cooking a pot of lentils. Lentils (and the spicy sausage “cotechino”) are traditionally served throughout Italy as a symbol of good fortune on New Year’s Eve. Their earthy perfume reminds me of home and of the comfort that comes from simplicity. Here’s to January and slow beginnings.
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