"La nebbia agli irti colli, piovigginando sale, e sotto il maestrale, urla e biancheggia il mar. Ma per le vie del borgo, dal ribollir dei tini, va l'aspro odor dei vini l'anime a rallegrar. Gira sui ceppi accesi, lo spiedo scoppiettando: sta il cacciator fischiando, sull'uscio a rimirar tra le rossastre nubi, stormi di uccelli neri, com'esuli pensieri, nel vespero migrar"
Questa qui Carducci is that it was certainly a prick ... and there I can read for free!
today from my house, if I start on the second step toward the fig tree, I can see the cliffs that support Volterra, enigmatic and remote south and there while the storm clouds of yesterday's gallop towards Florence is in sky the same mix of light and dark poetry. Volterra beloved: light and dark, the last stronghold against the advance of rural houses in the world ... the hell swallow them all ...
E 'disappearance Tuscany rough and rustic and has given way to the syrupy, cloying and dull Kianty Kountry.
Fortunately resist the good old and obsolete Museum Guarnacci Etruscan stacked with the best on the old boards and the number painted masks, as if to express a sense of lavish, "what one should do 'with all these pieces, there is no need to make it so palloccolosa ... you do one thing ... a modest museino ...".
Fortunately there is still a forgotten art gallery, where every time I climb the stairs to sit in the dark for two meters from the Deposition by Rosso Fiorentino, forgetting my name and wondering why that woman from the red dress (which is the Magdalene?) supports the Madonna and looks out of the picture, while the sky against which stands the cross, is still at least one of the same color that's out there, Even today, after the storm. Maybe the sky that lasts is what comforts us ...
So today we go to memory, a fall tradition, essential, with a stern look bordatino second Fabio Picchi:
Ingredients 200 gr strictly stone-ground yellow cornmeal, preferably Corn said "8 file
1.250 g water
cabbage, amount to taste ... like a 10-15
leaves 1-2 cloves garlic extra virgin olive oil
an exaggerated amount
grated Parmesan cheese salt
Comandamento numero uno: la polenta (udite-udite) non pretende di essere girata continuamente! Vi servono una buona pentola con un buon fondo e uno spargifiamma, dopodiché, vi potete mettere a fare meditazione: la polenta, con il fuoco al minimo, si cuoce da sola.
Andiamo avanti. Portate a ebollizione l'acqua, salandola leggermente. Intanto lavate e pulite le foglie di cavolo ==> Comandamento numero due: le foglie di cavolo vanno pulite scartando tutta la costola, fatelo a mano o col coltello. Nel primo caso - che vi consiglio, se non volete passare per clienti di un agriturismo :-D - cominciate dal fondo, strappate dalla costola il primo pezzo di foglia da entrambi i lati, chiudete la mano e lasciatela sfilare, slight pressure along the entire rib. Usually the leaf comes off as a trinity, though - you know - the cabbage to be really good and tender must have taken a bit 'cold on the plant.
After all thoroughly washed, cut the leaves, stricioline about an inch and a half. Cut the garlic and slice thin also. When the water begins to boil, add the olive oil (at least a spoon each, but even more so), the cabbage leaves and garlic. Then, when the water resumes boiling, equip yourself with a whip and start to turn the water by a whirlpool. Lower the heat under the pot and slowly add the cornmeal to the center of the vortex, and re- a moment in mentally A descent into the Maelstrom the divine Poe, always stirring with a whisk to prevent lumps. When starts to boil, check the heat and let it go very slowly cooked, cover and from which you picked up Edgar, I read there is at least one other story ...
The consistency of this dish is not one of polenta, but a thick soup. When cooked, turn off the heat and add parmesan cheese. You can also, at this point, using the hand blender, chop the cabbage. Then Serve and sprinkle with more Parmesan cheese: you'll be happy!
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