By Charles Lamb
A rapturous appreciation of beef crackling, a touching description of hungry London chimney sweeps, a dialogue of the unusual excitement of consuming pineapple and a meditation at the delights of Christmas feasting are only many of the matters of those own, playful writings from early nineteenth-century essayist Charles Lamb.
Exploring the fun of meals and likewise our advanced social courting with it, those essays are by way of turns sensuous, mischievous, lyrical and self-mocking. full of a feeling of starvation, they're essentially the most attention-grabbing and nuanced works ever written approximately consuming, ingesting and urge for food.
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Additional resources for A Dissertation Upon Roast Pig & Other Essays (Penguin Great Food)
You can als o fin sup erm ark et. 62 T H E C O OK I NG OF I TA LY Instant Polenta Polenta Veloce If you really want to experience northern Italian cooking, you must try polenta. Polenta is made from specially ground corn, and it requires a long, slow cooking time. Instant polenta cooks in much less time. Once you discover how many great meals you can create with polenta, you will know why it is such a popular part of Italian cooking. Follow the suggestions at the end of the recipe for even more ideas for cooking with polenta.
Pour the polenta into the wet baking pan. Smooth the surface of the hot polenta with a spoon or rubber spatula so that it is all the same thickness. Allow the polenta to cool and become firm. The polenta can be Pa s t a, P i zz a, Polent a, a nd R ic e 63 cut into ½-inch-thick slices and used in polenta pie with sausage and cheese (page 65). • Wrap any leftover polenta, refrigerate, and use within 1 week. Other serving suggestions • • • When the polenta has finished cooking, add 3 tablespoons of butter and ½ cup freshly grated Parmigiano-Reggiano cheese.
T H E C O OK I NG OF I TA LY • • • Rinse the asparagus with cold water and cut into 1-inch pieces. Wash the tomatoes and cut into small chunks. Wash the zucchini and cut into chunks. Cook! • • • • Heat the olive oil in a 12-inch skillet over low heat. Add the red onion, garlic, celery, and carrot. Sauté for 10 minutes. Add the Swiss chard, asparagus, tomatoes, zucchini, 2 teaspoons of salt, and pepper, and carefully mix together all the ingredients. Add the vegetable or chicken broth, torn basil leaves, and oregano.