This girl is Francesca, the beautiful daughter of the friends of Christ: that we could have the best reception when you arrive in Annapolis , Maryland. Yes, because, after New York, we spent a week in this region and we did not really miss anything from Washington, barbecue, corn on to a trip on the ocean island of Assateague, crabs, walking with the dogs, bagel with salmon, the true real farmer's market, at the party for a friend of 40 years . Yes, those American parties in the garden of one of those colorful wooden cottages, which looked like a beach house (but beautiful!).
Annapolis is the capital of Maryland, and that's where we were. Annapolis is the United States Naval Academy, there is a port and there is a bay, the Chesapeake Bay, there is mare che si insinua tra le colline, e splendide abitazioni che lambiscono le sponde, immerse spesso nei boschi. Annapolis fu la capitale degli Stati Uniti nel 1783 e per circa otto mesi. Si sviluppò grazie al commercio del tabacco. Ad Annapolis fu portato Kunta Kinte dove venne poi venduto ai proprietari di una piantagione. Ve lo ricordate Radici? Roots? Ecco, quello. Annapolis è una cittadina vivace, turistica, colorata. A tratti pare un po' francese, vi sono dei negozi davvero belli, e case del XVIII secolo più che in ogni altra città degli Stati Uniti.
E poi il Maryland è la patria del mainly fish and crabs! If you want a traditional dinner, crabs and oysters in the summer and winter. With champagne or beer (I vote for the second time in this case).
crabs we ate them "Spartans" in a really fun place, a sturdy wrapping paper instead of cloth, and a menu will that included boiled crabs upside down, literally, on the table, hammer, wooden peel, corn, shrimp and fried chicken (the presence of the chicken does not have much range). All washed down with Old Bay Seasoning. These yellow and blue cans of Old Bay Seasoning I have always had at home because Christ had brought me a few years ago. But this summer the sapute I really appreciate! Old Bay is a mix of spices and herbs, salt, pepper, ginger, mustard seeds, the flavor reminds a little paprika, but it is very unique. It is produced precisely in the Chesapeake Bay and, if I can do a free association, the box also has the colors of Annapolis, yellow and blue!
And then we have also eaten more "elegant" crabs in a specially prepared dinner for us to Claudia, our friend, the Maryland crab soup and crab cakes, made at the Annapolis Seafood Market. The crab cakes are very ordinary, the meatballs crab meat and bread. Contain more pulp, the more valuable, and sometimes they are served inside the sandwich, hamburger type. Ours were very good indeed, the mega meatballs bake mild and delicate flavor. The soup instead, I leave the recipe below, the original of Claudia. Do not panic, is rich in cream, of course. I thought a mappazza ... instead they eat leaves, a dish does not disturb, and it is tasty.
Maryland Cream of Crab Soup
30 min (5 min prep, 25 min cooking, for 2-3 people)
4 tbsp (60 g approximately) burro non salato
2 tbsp (30 g circa) farina bianca
1 tsp (5 ml, un pizzico direi) Old Bay Seasoning
1 tsp (5 ml... fate un po' a occhio, dai :-)) cipolla tritata
1 tbsp (15 g) succo di limone
6 ounces (170 g) polpa di granchio
16 fluid ounces (circa mezzo litro) di panna
prezzemolo e un goccio di brandy per guarnire
In una padella sul fuoco medio fate sciogliere il burro, aggiungete l'Old Bay Seasoning, la cipolla, il limone e mescolate. Aggiungete la farina mescolando sempre e, gradualmente, versate la panna, sempre mescolando. Aggiungete la polpa di granchio e fate sobbollire per circa 15 minuti, senza far raggiungere mai il bollore pieno. Servite with a splash of brandy and parsley if you like.
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