tag:blogger.com,1999:blog-2089447419708157588.post4984573064769910573..comments2018-08-22T10:42:13.652-04:00Comments on food poetics: "Any time or weather-- soup and sandwich go together..."*amehttp://www.blogger.com/profile/05518254605343672427noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2089447419708157588.post-72295430751323863792013-03-17T14:50:38.940-04:002013-03-17T14:50:38.940-04:00So that ubiquitous bread and olive oil served in A...So that ubiquitous bread and olive oil served in American Italian restaurants is an American conceit? Is bread a typical part of a the Italian meal? I'm not sure how the expectation of a bread basket served at the beginning of a restaurant meal came about in the U.S. but its pretty entrenched-- though not so in domestic kitchens. In my kitchen we use bread at breakfast and for sandwiches at lunch. Often I make crostini with leftover bread and use them for appetizers or with cheese before dinner. The only time I serve bread with dinner is with pasta- which in my household is an uncommon supper... garlic bread, pesto noodles and salad. A seasonal treat happening now is matzoh with butter and salt. Its a snack though- not a replacement for bread because we're not particularly observant Jews.amehttps://www.blogger.com/profile/05518254605343672427noreply@blogger.comtag:blogger.com,1999:blog-2089447419708157588.post-1686463044448699412013-03-13T18:45:18.795-04:002013-03-13T18:45:18.795-04:00I am afraid I must disappoint you: we don't di...I am afraid I must disappoint you: we don't dip bread in olive oil. There is one appetizer which involves dipping in olive oil and it is called pinzimonio: you are served a plate of raw vegetables and a small bowl of olive oil and lemon juice, plus a bowl of water to clean your fingertips. I grew up in olive oil country and butter was not routinely used for cooking. When we had it on bread, there was always jam on top. The other way we used it is in dressing pasta: burro e parmigiano.Simona Carinihttps://www.blogger.com/profile/10621645217450504400noreply@blogger.comtag:blogger.com,1999:blog-2089447419708157588.post-33668194688127824132013-03-10T00:39:54.636-05:002013-03-10T00:39:54.636-05:00wow- thanks so much for the beet and chocolate li...wow- thanks so much for the beet and chocolate link. What a unique inventive recipe-- it makes perfect sense because roasted beets are like candy. I can't wait to try it. Wonder how golden beets dipped in white chocolate might be. <br /><br />As for bread and butter- it seems unfathomable you haven't had it... is it because in Italy you dip bread in olive oil? You have a treat coming your way... just plain cold butter and bread! I prefer unsalted butter but then sometimes sprinkle on a tiny bit of sea salt. Its a guilty pleasure 'cause I try to watch how much fat and cholesterol I eat.amehttps://www.blogger.com/profile/05518254605343672427noreply@blogger.comtag:blogger.com,1999:blog-2089447419708157588.post-25822749856526772342013-03-10T00:04:09.411-05:002013-03-10T00:04:09.411-05:00I don't remember if I sent you the link to the...I don't remember if I sent you the link to the choco-beets. Just in case, here it is: http://briciole.typepad.com/blog/2012/02/cuori-di-barbabietola-rossa-ricoperti-di-cioccolato.html <br /><br />As I was reading, I realized I have never had bread and butter, but only bread, butter and a third ingredient, be it jam, sugar or anchovies.Simona Carinihttps://www.blogger.com/profile/10621645217450504400noreply@blogger.com