Dear readers and fellow bloggers:

Good afternoon. we take advantage of the forced Social Isolation to practice cooking techniques that, for lack of time or sheer laziness, we have ignored before in the kitchen. Marinating the meats with spices prior to consumption is a great technique, not only to give them a lot of favor, but to conserve them better in the cold like our ancestors did.

Our dear grandmothers told us that, being poor peasants in the Basque region, Piemonte and Campania, our folks did not have the advantage of a frigidaire, let alone a freezer. They used huge mounds of salt to store the meats in a fresh part of their humble houses. Going back in time, we are re-learning those old cooking tactics to improve our dishes.

Lomitos marinados I

In a rectangular tupper, we put 2 cups of Barbera Extra Virgin Olive Oil, an outstanding product of Sicilia;  then we added some Turmeric, Garlic and Oregano sprinkles plus a generous dose of Pepper.  We just put that batch in the fridge but we will cook some for our son Gian Luca later. We will keep you posted as to how they will finally look like in La Bestia  (nickname of the fabulous Cuisinart pan that we are using)

Lomitos marinados II

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us. Don’t leave me alone.

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