“Cuochi d’artificio”: Soft, sweet…Asia! / “Cuochi d’artificio”: Soffice, dolce…Oriente!

For this episode of “Cuochi d’artificio” I was given a very specific theme: steam. Not an easy one, especially since I was given the task of developing one or more idea for the long recipe part of the program. My first thought went to Chinese steamed bread, baozi, which I had been thinking of for a long time and planned to develop a sweet recipe soon.

Fagioli all’uccelletto / Fagioli all’uccelletto

Today I present you with a Tuscan recipe which I revisited, Fagioli all’uccelletto. A meat dish just for a change, a once in a while diversion from the usual bread baking routine. A nourishing and warming dish. Fagioli all’uccelletto is a traditional Tuscan dish, typical of the Florentine area. According to Pellegrino Artusi the name derives from the herbs and aroma used to cook this dish (especially sage) which where once used to flavour dishes made which had wild birds (uccelletti) as the main ingredient. This dish employs ingredients which are more readily available and serves as a mock version of those recipes. A rustic and rich meal, with plenty of animal and vegetable proteins, which is perfect to warm up the body and lift the spirit during those cold and gloomy winter evenings. I don’t know about you, but the perfume of meaty dishes, the sound of tomato and legumes splattering, mumbling and rumbling in a saucepan always get me in a good mood. It just smells like home…