One of the many things I love about my job are the people I meet. I’m living in what lots of guests say is everyone’s “Dream” i.e. under the Tuscan Sun! And I’d be the first to say that it’s a beautiful place to have landed and stayed in. However I am in the middle of nowhere in a tiny village of 20 houses and the next biggest town is still only 3000 inhabitants so it’s a little restricted at times with regard to conversation and variety. With the regular guests from the US, UK, Canada, Australia … and so on I have a little peek each day into other lives and other realities. It’s so much fun to talk to everyone about what they do, where they live and where they are traveling/have traveled (my favorite topic!).
This year is proving to be very interesting indeed. One of my favorite days so far was with two Australian gentlemen. They’d left their wives in Chianti to ride horses and came to me for two days of good food and wine.
We’d been talking on the first day about flavors and textures and the subject of brains came up – not intelligence but the eating thereof! I was told that if I could procure a brain they would cook it for me during the lesson next day. I’m always up for a challenge so trotted off to my local (and excellent (more on them another day) butcher) and happily purchased the single sheep’s brain that they had on sale.
So in the middle of cooking very typical Tuscan food .. Pici Pasta, Pesto etc … the various ingredients for a stock (carrots, onion and celery) were chopped finely to make a light broth (boiled for 15 mins). In the meantime capers and basil were diced and chopped and a lemon was sliced. The brain was rinsed and popped into the boiling broth for exactly four minutes. Drained, sliced and plated on the bed of capers and basil, lemon squeezed over the top and tasting spoons at the ready.
I have to interject at this point that my cook Paola was very dubious of the whole process – a good Italian will never admit 1) that anyone outside Italy can cook or 2) that there is anything good outside of Italy to eat. I was jollying her along saying that she must at least taste for politeness sake.
My first taste and I was so happy. It was the consistency of soft foie gras and the tart flavours of the capers and lemon gave it a lovely zing.
Paola took her taste and immediately said she’d be trying it again the next evening for guests at home!
A success all round.
Even the plating was beautiful. Gotta love those Aussies!