Originally Posted by Jimmy Chen Shiba DDS View Post
Capo, geeez, thank goodness you are not eating as such every night !
Must be the animal blood in you that makes you do that ?
Thanx for sharing. Did not realize that the village you are in is such a historic place !
Yep, can you imagine in the old days when these quite poor villagers had to work from sunup to sundown and on top of that deal with the cumbersome cooking methods?!
It's satisfying every now and then and I guess you need a drop or two of animal blood in you to like it.
At this altitude you can only grow root vegetables successfully and there is plenty of berries. Wine is just possible as it faces south. Other traditional produce from the village is: lamb, cow, goat, rabbit, chickens, pigs and of course game. The game is abundant: deer, roebuck, wild boar, hare, mountain rabbit, gems, ibex, marmot, partridge, and other game fowls. Cheese, sausages and deserts are fabulous here.
The other day I prepared six beccasines I was given by a neighbour friend and hunter - awesome!. I sizzled the breasts and clubs in the pan together with the tiny hearts with just salt and pepper.
After carefully scraping off all remaining meat I chopped it and mixed it with finely chopped meat from a quarter suckling pig I bought from the game butcher down town. Then I blended in the chopped livers from the birds, an egg and voila; the best tasting meatballs in the world.
I left some meat and fat close to the skin of the suckling pig and made a crust in the oven which I cut in slices as a snack - just marvellous!