½ûÂþÌìÌÃ

 Here is another recipe to "recycle" polenta.You will need:Leftover polenta which has been allowed to cool down in the fridge overnight. The following day, you slice it.Butter1 kg prawns, shelled and deveinedAbout a handful of fresh mushrooms, thinly sliced1 garlic clove, crushed1 tablespoon of fresh parsley, chopped1 glass of white wine1 litre vegetable stocksalt and freshly ground pepper and nutmeg to taste Line an oven dish which has been previously buttered with the polenta slices Quickly fry the prawns in a bit of butter. Add the mushrooms, garlic and parsley. Add the white wine and the stock and bring it quickly to boiling point.Add the pepper and nutmeg and adjust the salt.Pour the mixture on top of the polenta slices.Put the lot under a hot grill for a few minutes to crisp.Enjoy!

 I would be very careful with body language in Italy as ½ûÂþÌìÌÃs have their own codes. Your hand or a finger under your chin, particularly if you move them backwards and forwards may mean "me ne frego" which translates as "I don't give a damn" You will find a comprehensive list of gestures and their meanings in the same page. ½ûÂþÌìÌÃs speak a lot with their hands, so it is useful to know what they want to say.

 We recently discussed this topic and you will have the information here: A passport has a validity of 10 years so it is not that expensive in the long run and it is safer to have a valid passport at all times. It is the right document to travel anywhere. ID cards are meant to confirm your identity and the fact that you are a legal resident. The UK passport, which is really an EU passport nowadays, is a travel document.

Sorry guys, I will not be in Italy; however, I have put a donation in the fund. No need to add my name for the draw, but if you insist and I happen to win something (highly unlikely as I do not win prizes at raffles or lotteries), you are hereby authorised to "sell" the prize against a donation for the Animal Refuge.  Good luck and congratulations on the excellent work done.

 Actually, there are two names for Monkfish: one is "rospo" and the other one is "rana pescatrice" (full name). In both cases the names originate from the ½ûÂþÌìÌà translation of toad or frog. So you were both right. If you are interested in ½ûÂþÌìÌà Culinary Terminology, I have just started a "Wiki" under "Il Buongustaio" Circle (Group). Everyone is welcome,  as it is an open group, and it would be great if you could add words to it because it is an enormous task, but I think it would be worthwhile once it is completed.See you there! 

Another way of "recycling" polenta leftovers is to cut them into cubes once the polenta has cooled down. Then the cubs can be boiled for a few seconds in plenty of water with some salt. Once this is done, cover the cubes with melted butter. Add some seasonings according to taste (Aglio e Peperoncino is ideal) and serve immediately with some grated cheese.I also make a "pasticcio di polenta". Put a layer of cooked polenta in an ovenproof dish. Cover with any kind of ragù you may have at home (usually leftovers) and put a generous layer of grated Parmesan cheese on top with some butter cubes and some herbs. Bake in the oven until the cheese and butter melts and a golden crust appears. 

Sorry, Fox, the animals that your restaurant may rear could belong to the Chianina breed; however, they are not reared according to the standards required by registered breeders who must belong to a cooperative which maintains those standards. These standards maintain that the animals must be grass fed and should be reared outdoors. This gives this meat a particular flavour, slightly salty, because of the nature of the pastures they feed on.In a way, the "chianina" cattle that is not reared under those conditions cannot be called by that name. A similar case to those so called "organic" products.... which are not  really "organic". A very foggy area.Angie, I will soon start a thread on lamb recipes and cuts in the "Il Buongustaio" Circle. It is an open group.

 Hi again! It is great to see that the group is growing. A very warm welcome to all those who have joined in. And the group is open to anyone interested in good food, good wine, good ½ûÂþÌìÌà products and those who have those wonderful cooking tips and techniques and who would like to share them with us. There is always something new to learn.So what about sharing your experiences (and disasters) in the kitchen. Don't be shy  Also, please start any topic that particularly interests you and we can discuss it.

 Sorry Fox, but I have to slightly disagree. It all depends on where you buy your meat, whether it is beef, veal, or other varieties. You always have to look at the labels or ask a butcher that you can trust.Although the labelling of "organic" food is not as prominent as in the UK, there is plenty of cattle that has been "organically" bred and raised throughout centuries, even from the time of the Etruscans. In Tuscany we have the "Val di Chiana" (there is a previous thread on this matter) and the Maremma for beef and veal. We also have fabulous pork from the Chianti region, called il "Tonno del Chianti" and in every region, particularly your own region of Emilia Romagna which is a gourmet's paradise, you can find excellent animal products. Lamb from Basilicata is fabulous and bred according to traditional organic methods.As for the French situation, I live most of the year at the border between France and Spain and I do quite a bit of shopping there as well. Again, lamb from the Pyrenees is superb and bred according to traditional methods. Granted that perhaps the labelling as "organic products" is not as prominent as in the UK or the USA; however, I have spoken with a person who owns an organic food shop in London, who has told me that the most difficult thing for them is to find authentic organic products as there is a lot of misrepresentation in that area. Which makes sense as there are too many shops selling those products and we all know that this type of productions is still very limited.Summing up, and as you say, it is a matter of checking the provenance and knowing what you are after.  

It is very rewarding to see what has been achieved. My congratulations go to the initiators, those who collaborated and particularly those who kept the momentum going - which is not an easy task.The people from Abruzzo are strong and resourceful. They have proved this throughout history as, unfortunately, this has not been the first tragedy that they have suffered. It will take some time, but surely they will not only survive,  they will build up a new life.If we have helped them in a small way to overcome this tragedy and move forwards, this is the best personal reward for those involved in this worthwhile cause.