Text 17358, 72 rader
Skriven 2014-09-25 13:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: terminology 000
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 JW> I agree with retaining the proper labelling, ingredients and methods
 JW> of traditional dishes but have no problem with innovation and change
 JW> either.

Fair enough, but if you innovate, you must change the
terminology. Otherwise chaos ensues. We've gotten too
used to rolling over and playing dead when some asshat
misrepresents stuff. Now crab isn't crab anymore, even
when it's not krab; rare means medium; cream can be
half milk (at least someone had the decency to make
sure this abomination is called "light cream").

 JW> I spent a bit of time surfing the web and discovered:
 JW> It would appear that piccata is Italian-American in origin from the
 JW> the 1930's and not a classic Italian dish at all.

I do believe it's an old Italian folk dish that was
devised to combine tart and salty flavors to liven up
veal, which, truth to tell, needs all the help it can get.
Originally, and I hesitate to say this, it appears the
salty component was provided by chopped ham. Time proved
that capers were superiorly flavorful, and the dish
reached its apogee, perhaps in your 1930s, I guess that's
plausible.

 Older recipes
 JW> almost always had capers in them although modern ones, not
 JW> necessarily so. (On Google overall, piccata+capers receives only 188K
 JW> hits while piccata-capers gets over 1M hits.)

That's about right for the Internet: 90% of the sources are
dubious. Actually, if you look, you find that the preponderant
spelling on the Internet is "picatta," so much for democratic
truth.

 JW> I also learned that a lemony veal dish without capers is known as
 JW> Veal Francese.

Francese (not "Francaise," an obnoxious pretension) has an
egg crust and, properly, if the dish can be called proper
at all, grated cheese. A piccatalike dish with the light
breading and no capers is most accurately called "al limone."

I always thought vitello Francese was sort of a backhand
slap of a term, like Irish twins or Chinese fire drill.

Fegato alla fiorentina
categories: Italian, main, offal
servings: 4

500 g calf's liver, thinly sliced
2 cloves garlic, sliced
10 sage leaves
1 Tb Vin Santo or Marsala
flour, salt, pepper

Wilt the garlic and sage in oil with a pinch of salt.

Flour the slices of liver and fry on both sides, over
highest heat. At the end of the cooking it should be a
little crusty but still pink inside, not bloody. If it
is cooked more, the result will be gray, stringy, and
flavorless. Sprinkle with Vin Santo. Add salt and pepper
after cooking and baste with the sauce. Serve hot.
Never salt the liver in cooking - salt will pull out
all the juices, and the meat will be hard and dry.

www.ilgiornaledelcibo.it

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