When it gets hot in Spain we avoid eating hot food and turn our attention towards things that are eaten cold. You might have heard about gazpacho or salmorejo!
Then there is the “plato de verano”, which literally means “summer’s dish”. It’s not a unique recipe, but a way of describing “something somewhat substantial that you eat cold”. It depends on the cook and whatever is available on the day.
My recipe provides a good balance between sharpness, oiliness, savouriness, softness and crunchiness so that it’s a pleasant and refreshing thing to eat, but without having to bite too much (too much effort if it’s very hot).
? This is a guest post by none other than Devvers! ?
The other Sunday we finally had time to do some slow cooking, and after looking through “Essentials of Classic Italian Cooking” by Marcella Hazan, we decided to make ragù and polenta.
For those of you which are not familiar with this book, it is an encyclopaedia of Italian cooking; there is a section talking about ingredients and techniques and every recipe is detailed and precise. It truly is kitchen essential, and definitely worth investing in.
The ragù took about four and a half hours to make, so it can’t be rushed. We served the ragù on top of the polenta and grated plenty of parmesan cheese on top – delicious!