Turin. The weekend home of his paternal grandparents were like a trip to the amusement park: the big house in Piazza Statuto, the parquet herringbone that creaked with every step, bathing everything in black and green mosaic (not There was a card the same as another), the wheelchair designed by the grandfather with whom are running around lobby and hallway.
Paintings paintings paintings everywhere on the walls and stacked in the study, in waiting to be cataloged.
And the attic with exposed beams and skylights on the square. Only two spaces: a bibiloteca full of books and dust and the great grandfather's workshop , tables, pieces made at the flea market Balon, furniture, dozens of drawers to open as the treasure chests.
colors, pastels, crayons and glitter. The kingdom of fun for two young girls full of fantasy.
Not to mention his uncle, a lover of mountains and technology, which showed us photos of stars, model planes and boots made from he made of fiberglass. When the first personal computer, we were able to impress friends and classmates with tales of games played tennis first and then a frog and montezuma (evolution of video games) on this machine that had not yet entered the majority of homes.
I could go on for hours to resurface these memories magic Sometimes I would love to go in that house with a serious camera, catching the atmosphere.
But all he wanted to bring this introduction to my recipe today.
Grandmother Rosa was a true grandmother than with her hair in a tidy chignon that when they leave to go from the delicatessen Corso Garibaldi, tidy scarves, turbans and brooch. I remember his string of pearls and her hands gnarled and dry, and cut the agnolotti the yellow Formica table.
It never failed, on purpose to take us to the grocery store downstairs, Coca Cola (those in glass bottle) in the refrigerator Fiat .
Grandma cooked very well, I do not know what its varied menu, but some recipes have remained as a cornerstone of the small (compared to my husband) tradition cooking in my house.
Dining , the large cupboard with a woman's portrait of Moses Bianchi, la poltrona del nonno in pelle screpolata e quella della nonna in velluto ai due angoli della stanza, noi intorno al tavolo e un fumante
RISOTTO AL VINO ROSSO e salsiccia (aggiunta mia)
500 g riso carnaroli (ho usato quello della cascina Santa Marta , a un passo da casa mia)
due salsicce , le solite toscane
un porro
burro
mezza bottiglia di vino rosso (la nonna usava barbera o, nelle grandi occasioni, barolo . Io avevo da finire il Sangre de Toro aperto a fine cena spagnola )
estratto di carne (o, se non decidete all'ultimo minuto, un litro circa di brodo)
noce moscata parmigiano reggiano
pepe (per chi lo vuole, una grattata male non ci sta)
sale
La nonna seguiva (l'ho saputo di recente) una ricetta che aveva appuntato su un quadernino. Quando avrò la possibilità di fotocopiarlo, rifarò il tutto e magari ve lo mostrerò! Ecco come ho fatto I, of-thumb.
Cut the leek into rounds and chop coarsely. Heat a knob of butter (I used the salted) and fry the leek. You should not burn, add a tablespoon of water and put the lid on for a while.
grains from the sausage and add to the leek. Raise the heat slightly and fry the sausage.
When he let go a little 'fat, add the rice and toast over high heat for several minutes. Add the wine and stir. To absorb all the wine, then continue with the stock, one ladle at a time. (My grandmother put a whole bottle of wine, my risotto was made to end I had a last minute solution to get rid of leftovers).
When the rice is ready, add a pinch of nutmeg, stir and turn off. Combine butter and parmesan flakes, put the lid and let stand for three minutes.
time to call everyone at the table, take a camera to capture and groped the usual dish is not scheduled to be put in blog, but that could not have its moment of glory!
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