Hello you all.
On the second day of teaching Culinary Art, our menu was:
- Minestrina ( we cooked egg pastina, the small shape pasta, with the broth and also in the broth)
- Sugo al Pomodoro ( Basic salsa madre with no fat at all)
- Sugo al Pomodoro with soffritto
- How to cook pasta.
Any italian reading this blog I’m sure is exclaiming right now : WHAT!?!?!? because any Italian born in Italy has in his genes this knowledge. When he moves abroad he starts loosing them being ‘contaminated’ from the food supplies he buys in the new country.
I’m not telling they can’t buy good food supplies, but that they are different from country to country.
A Chinese living in Italy buys food supplies in an Italian store, which can’t have all the options of a grocerystore in China.
Then we should think about how important is to see our parents and grandparents cooking.
Even if I graduated from a Culinary School and I attended few specializing course, I still cook a lot of food as my grandmothers used to make it.
The funniest thing that came out, it was:
- Yummy!! Ooohhh!!! How good is this pasta! Great sauce, can I have more pasta, please?
It’s funny because I’m italian and then it comes very easy to me to cook.
As I wrote, we cooked even ‘minestrina’.
No one of my students really liked it, maybe because they were VERY HUNGRY and broth doesn’t fill your tummy.
I don’t cook with boullion cubes or stock cubes, unless I buy a monosodium glutamate free kind. The African ladies explained me that they use it al lot.
- One of the ladies came by me and whispering told me: If you cook with the magic (aka boullion), your man will have his ‘thing’ (aka penis) and then she showed me her weak hand. LOL