Having an apartment in Venice meant getting to cook 'at home,' as well as shopping for the ingredients. Having not yet mastered the open-area markets or the speciality shops, we picked up basics on the first day from the local grocery. Sure that we would want eggs for something, I choose the jumbo pack - 6. They were comparable in price to free-range, organic eggs in California.
And the label said (in Italian, of course), "specially for pasta!" Although I did not plan to hand-make any pasta, that still sounded promising.
Breaking the first egg was a revelation. The last time I saw a yolk that rich was from a friend's farm-raised duck. To make sure I didn't overwhelm the natural flavor, I made a very simple omelet with few added ingredients. Marvelous!
Not a mere binder or filler like its factory-farmed cousin, the Italian Egg is a food unto itself, worthy of full enjoyment.
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