Fennenl is popular in the cooking of Tuscany and the South,/ to flavour pork dishes and the famous Tuscan salami called finocchiona,/ as well as other fresh and preserved sausages./ In Puglia and the South/ it is much used to make taralli,…

Finocchio/Fennenl: As well as using the bulb as a vegetable (see page 112),/ both the leaves and seeds of the fennenl plant/ are widely used in Italy,/ where it can be found growing wild/ in the South beside country roads./ Its flavour is …

Erba Cipollina/Chives: Although they have been well known for many centuries,/ chives have only recently been rediscovered by modern cuisine./ This energetic herb grows in bushy clumps/ and has long, thin dark-green hollow stalks that reac…

Crescione/Watercress: Watercress grows wild at the banks of small rivers,/ but is mainly grown commercially./ It is in season from spring to autumn,/ when the weather is mild./ This herb, which has only recently found a place in Italian cu…

Coriandolo/Coriander: Italians only use the seeds of this herb and not the wonderfully aromatic leaves so common in the cooking of southeast Asia./ Coriander seeds are added to salamis, such as mortadella,/ and are used to make syrups for …

オレガノはトマトと相性がいいと聞きましたが、チェルフォリオ/チャービルは卵と相性がいいそうです。 Cerfoglio/Chervil: The leaves of this delicate plant,/ which looks like flat-leaved parsley except that it is much smaller and paler,/ are used…

There are two types of basil grown in Italy,/ mainly in Liguria, home of the famous pesto sause (see page 228)./ One variety has small, very pungent leaves/ and is grown in the summer (and under glass in Campania)./ Basil is principally us…

I think it should always be used fresh or preserved,/ as/ when it is dried/ it loses much of its characters./ To preserve basil,/ take just the leaves,/ unwashed and completely dry,/ and keep them under olive oil/ in an airtight jar./ My f…

Curluccio (1997)のpp.208-221は、スパイスとハーブのページになっています。まずは、ハーブの項を追ってみましょう。 Basilico/Basil: In my opinion/ this is by far the best of the herbs./ Although originally from India,/ since the Romans brought …

マルゲリータのセクションも、このパラグラフで終わりです。 Flatten each ball of dough with a rolling pin,/ then stretch it out with your fingertips/ until it is about 10-12.5 cm (4-5 inches) in diameter./ The dough should be slightly thicker…

Knock back the dough,/ divide it into 12-16 pieces,/ then knead each piece briefly/ and reshape it into a ball./ Cover and leave to raise 15 minutes./ Preheat the oven to 220℃/425℉/gas7./ （生地を潰してガスを抜き、12〜16等分します。軽くこ…

To make the dough, first dissolve the yeast in the water./ Pile the flour up on a work surface/ in a volcano shape,/ make a well in the centere/ and the oil, salt, and sugar./ Slowly incorporate the yeast mixture,/ then knead the dough wit…

今日は、材料の紹介です。 Makes 12-16 12-16枚分 500 G (1 LB) TOMATO PULP トマトの果肉 500g 400 G (140 OZ) MOZZARELLA, THINLY SLICED モツァレラ（薄切り）400g 125 G (4 FL OZ) EXTRA-VIRGIN OLIVE OIL オリーブオイル（エクストラ･バージン）125ml 2…

カルルッチオの本の73ページにマルゲリータのレシピが掲載されています。今日は、リードの部分（第１パラグラフ）を読んで見ましょう。 Pizzette Margherita: It is said/ that this pizza was named after Queen Margheita of Italy/ in 1889/ and was made…

今日は、チチョリについての書き手の思い出が記されます。 My mother used to make lard/ and we would eat the ciccioli with some bread/ while they were still hot and juicy./ My mother took special care not to squeeze the cubes of meat and lard …

以下は、Carluccio's Complete Italian Food (1997)のp.71のチチョリのセクションです。 Ciccoli, Cicoli, Sfrizoli/Pork Scraps When pork or goose fat is melted to make lard,/ the cubes of fat still contain some meat which, when pressed after coo…

今回は、ちょっと小休止。休みついでに、＜文法＞のコーナーで取り上げたやなどの記号についての私の話に耳を傾けてください。 お気付きの通り、テクストはフレーズ･リーディングで読み進めています。フレーズ･リーディングは文意をとる上で大変有効な手段で…

前パラグラフ（第３回）で、"Finally,..."となっていたので、フォカッチャのバリエーションに関する言及はこれで終わりだろうと思っていたのですが、パラグラフを改めて、書き手は別のバリエーションについて述べています。新たなパラグラフなので、本来なら…

In Lombardy, especially around Como, they make fitascetta,/ a focaccia bread topped with a jam of red onions and salt or sugar,/ while the Tuscans make stiacciata, a proved dough that is mixed with sugar, eggs and spices/ before being bake…

Focaccia is eaten on its own as a snack/ and used to make sandwiches,/ when it is particularly good filled with mortadella./ Focaccia has given rise to the pizza in Naples (see pages 298 and 303)/ and the savoury and sweet version of pizza…

フォカッチャそのものはシンプルな食べ物であるために、工夫の凝らし甲斐もあり、また、時間の経過の中で変化を遂げ多数のバリエーションが存在するようになったようです。 There are a huge number of different varieties of focaccia,/ including the sma…

今日はフォカッチャの生地についての説明です。 Before it cooked, the dough is pressed flat in the tin/ and little indentations are made with the fingers/ so that the olive oil that is drizzled abundantly over the dough/ collects in them/ to …

A simple version of focaccia was eaten by the Romans/ and over the centuries has developed/ until now there is a multitude of varieties,/ both salted and sweet,/ depending on taste and the availability of local ingredients./ （古代ローマ人…

同じフォカッチャでも、イタリア各地での呼称はさまざまです。 Focaccia/Flat Bread Focaccia is also known as pinza in Veneto, pitta in Calabria, pizza in Naples, pissalandrea in Genova, schiacciata in Emilia-Romana, fitascetta in Lombardy, sar…