A Thousand Days in Venice
Book Review - Page 4
from page 3
Cooking an American meal for Venetians
"The people from the market tell me you're a chef,' says Rugero
to me one evening. 'Why don't you cook here one night and we'll have a party.
We'll invite some people from the neighborhood, merchants and judges and such.
You write the menu, I'll do the shopping, you cook, and I'll serve,' he says,
all in a single breath.
"...There will be Mississippi caviar--even though I'll have to
substitute borlotti beans for black-eyed peas--and skillet cornbread,
oyster stew, soft-shelled crabs in browned butter, pan-roasted pepper-crusted
beef in Kentucky bourbon sauce with potato pancakes and batter-fried onions, hot
fudge pudding with brown-sugared cream.
"...News of the party travels throughout the Rialto, and when I
go to market on the morning before, everyone wants to talk about it. It is a
thing sweet to me that these people, who take for granted their gold-lit lives
in the water kingdom,can be so curious about deep-fried onion rings and how
whisky tastes with beefsteak."
Days in Venice
Copyright © 2002 by Marlena de Blasi
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