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cucina vicentina parte prima: ravi al lardo

And this time, a recipe from Vicenza. Than once, I think. Much of the past. I do not remember neither my grandmother nor my mother, I have never done nor ravisse nor ravi. I taught my cookbook Vicenza (Vicenza The kitchen, Amedeo Sandri and Maurizio fallopian ) ravisse that are the leaves of turnips (called raves in Veneto), which are much more refined and turnips, and should be consumed to first frost in November. Boiled and then cooked for a long time to dry. I have not found the ravisse, but yes ravi. And so I made the recipe less delicate ... With lard, " that once the butter and oil were used much less ... but it was good fat," says my mom! Which is really strange as in Ontario (or maybe at home?) We always talk about "Vegetable cota "... anything that has a green color and looks like grass, and vegetables cota, always with a T alone. They can be herbs, Pisacane (dandelion), spinach, beets, ravisse always Cota and vegetables! :-) This dish once knew, knew of the Veneto, smelled of pork, homemade, a wooden table, a fireplace, a family.

1 kg of turnip

100 grams of fat (good quality , listen to Giuli!)

1 onion 1 clove garlic

beef broth salt and pepper

Heat the blade of a knife and beat the fat by reducing it to a pulp. Pour into a pot and add la cipolla e lo spicchio d'aglio a fettine. Fate appassire, unendovi le rape tagliate a fette fini con le loro fogliette. Aggiungete mezzo mestolo di brodo e lasciate cuocere circa trenta minuti. Salate e pepate. Servite con dei crostoni di pane.