It was Lampredotto. After half of the afternoon preparing, washing, reduction of a kitchen on the set of a slasher film, and four hours of cooking, Lampredotto, bishop of the poor Florentine cuisine, was devoured with joy and enthusiastic comments of approval. Follows the story of a Saturday in the name of country cooking. With
excited eyes of a child who enters a toy store, last Friday I announced the arrival of Marcel the now mythological Lampredotto, fixing dinner for the evening following the long-awaited and much chat. I then presented early at his home yesterday afternoon, are faced with a show that would upset other people: a huge cow's stomach, the abomasum to be precise, then found the weight of 3.2 kg, lay it to soak in the sink filled with a good third. Despite my ostentatious security against dell'animalesco body, I barely held doubts about what to do, because never in my life I found myself in having to confront such an object, nor I would have made it clear that the edible. However, armed with a knife, willpower, and a sturdy wooden Bruschino, within an hour the shapeless mass to the cleaning staff has been redeemed, and packed in two large pots along with four carrots, tomatoes and other assorted vegetables, then be allowed to boil for the beauty of four hours straight.
At 19, Dutch standard time for dinner, the Lampredotto made his entrance on the table of the house accompanied by salsa verde Jansen left in the freezer from my mother, and the puzzled look of two prepubescent children who are automatically Marcel transferred on the sofa saying he already full. To tell the truth then you are convinced they, too, to sample the much-vaunted dish, then giving a positive opinion, and therefore giving us the success we envisioned in the test more difficult.
The die was cast, the empty wine bottles, weighed down by the sides met and grappa, at ten o'clock the curtain falls on the first Dutch Lampredotto.
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