Salvia/Sage: Along with basil, oregano, rosemary and parsley,/ sage is one of the most popular herbs in Italian cooking/ and is used in every region./ It is a perennial plant with evergreen oval leaves that are velvety to the touch./ The g…

Rosmarino/Rosemary: This evergreen herb growns in all the coastal regions of Italy/ and most families with a garden or balcony/ grow a small bush for their own use./ The aromatic rosemary needels, with an underside of velvety grey, are car…

There are two different types of parsley, both of which are used a great deal in every Italian kitchen,/ but especially those on the coast/ because of the herb's affinity with fish./ The tightly curled type of parsley is usually used as a …

It goes particularly well with aubergines, especially the preserved variety, and with tomatoes as part of the famous *Pizzaiola Sauce./ It is also added to breads and biscuits, sprinkled over pizzas, and used to flavour olives./ However, c…

Origano/Oregano or Wild Marjoram: This small-leaved, long-stemmed herb grows up to 70 cm (2½ feet) high and produces bunches of bushy pinkish flowers when mature./ This typical Mediterranean plant can be found growing wild on hillsides,/ a…

As well as sweets and drinks, mint is also used in salads (especially of fish), with tripe, or with fried courgette and artichokes, as in carciofi alla giudea./ Today, mint is as much loved by modern Romans as it was the acients, who stuff…

Oils extracted from mint are used in the making of sweets, syrups, sugar candies and chewing gum./ Mint syrup added to ice makes a particularly refreshing granita./ It is also infused in water or milk to make refreshing drinks./ My mother …

The other commonly used variety is the small-leafed mint called mentuccia (M. romana) which is often confused with nepitella (Calamintha nepeta), a slightly less popular small-leafed mint, the wild version of which is known as nepetella./ …

Menta, Mentuccia, Nepitella, Nepetella/Mint: Italians use three of the many varieties of mint available/ and further confusion arises from the fact that the same name has been given to two types of mint grown in different regions./ The mos…

Maggiorana/Marjoram: A close relative of oregano,/ marjoram is enjoyed in most Italian regions for its minty fragrant aroma,/ but is especially popular in Liguria where it grows freely in the hills./ It is used to savour the famous stuffed…

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…