the good, the bad, the delectable. in order: beppino was offering spring garlic at the market this morning. on the inside, it looks much more like an allium sibling than its older version, as the layers are still visible and haven't yet compacted. it's funny to think that this is sort of what happens when you take that little bitter green bit inside garlic and push it out. keep pushing and you get back to your compact little clove. a klein bottle starts to manifest itself in my head if i think about it too much. i sautéed one cloveling with my lunch pasta. that is, in addition to the usual slice of guanciale and mini-mountain of parm, i chucked in some of this garlic, a little green onion, and then threw in a small handful of roughly chopped basil at the end. and it was good. on wednesday, i played calcietta with a bunch of italian girls and a few other americans, and the italians were actually much, much better than i'd anticipated -- they have footwork. they have game. they do not have real aggression or as much hustle as american girls (though i don't know whether any of them played in high school or as children or if -- and i'll get to this soon -- such a concept even exists where girls are concerned). the boys were watching from the sidelines. the boys almost made me lose it because they would shout things like, "if you score this goal, i'll let you suck my dick!" and there was the oft-repeated "how cute! look how cute you're passing/shooting/defending!" they have no respect whatsoever for the players on the field, showing off on the sides of the field and disregarding the fact that the ball is in play. and the girls take it! they feed off it! you'll be made fun of for being tough, for deflecting balls off yourself or for going after someone and winning a ball. maybe it's part of the elegance they strive for with the game as a nation. maybe americans focus more on the athletic aspect, on power and initiative. and maybe that looks a little brutish. but honey, please -- don't call me cute. carla's friend emily (after kicking everyone's ass in calcietta), made us fave e cicoria (with a little red onion salad, some spinach-like greens, and peppers and tomatoes), a pugliese specialty she picked up while cooking down there recently. yum:


Blogger foo said...

what is the mashed potato like thing in the middle? i think that's the italian word you wrote, but i still don't know what it is.

5/27/2005 01:27:00 PM  
Blogger foo said...

also, I have had a lot of green garlic this spring! the garlic I had was the other type of garlic -- the more stalky kind -- so it wasn't as leafy as yours.

more fava beans last night which we cooked right away instead of 5 days later, and they were so much more delicious.

5/27/2005 01:29:00 PM  
Blogger winnie said...

fave e cicoria = favas and chicory, which is a pugliese dish of mashed (dried, reconstituted, cooked) favas and these greens the pugliese love to eat. i love this version, as there's a lot more body and a less porridge-y texture than the soupy kind i had in a restaurant in lecce (down in the heel of the boot). they never make the stuff out of fresh favas because i think it would be too mealy. i think it's just emulsified with a lot of olive oil, which gives it that fluffiness.


5/30/2005 03:29:00 AM  

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