Many of the foods I grew up eating have become my favorite foods and I realize how fortunate I am to never have to transition to eating healthier foods, as I was already there from childhood. Today, freshness is the first rule of my cooking. I demand that my produce be fresh, fresh, and that cooking not hide the taste.
Here is a sample of a "poor" dish. It's called (Verdure con Pizza di Granturco) or (Pizz di Grandenie - dialect Abruzzese). Simply, it's a cornbread served with mixed greens.
|Cornbread cooked over hot ashes|
1 lb. cornmeal
4 cups of boiling water
Pinch of salt
Poor the cornmeal on the counter and make a well. Add salt. Poor the boiling water slowly into the well and mix with a fork until all the water if finished and a soft mixture is obtained. Place the cornmeal mixture on a greased baking pan and flatten it to 1" thick. If mixture is hot, dampen your hands in cold water to flatten the pizza. (I prefer thin rather than thick). Cook in a preheated oven at 450 degrees for 50 minutes. Once cooked it will be crunchy outside and softer inside.
|Cooked cornbread or pizza|
Any kind of greens may be used. In this recipe, I used swiss chard and dandelions.
Pizze e Fui
|Cut cornbread in chunks and mix with greens|
Our favorite is mixed greens and cornbread served with a side dish of fried sardines and dry peppers.
Pizz, fui e sardell
Enjoy the music.
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