Nango's Food

l told u that l would have shown u the food made in A's place .... so, after we made the oven and lit it with lots of woods to "purifies" the internal part with high temperature ... well, we celebrated with potatoes and carrots laid on a metal plate that A made it just out of the blue, then l put olive oil of course, lots of salt (because the potatoes need it lots if you want to do it roasted otherwise u'll not feel tasted enough) pepper and rosmary. AH but here is the trick, before u put potatoes and carrots on the plate, need to cut it in pieces big as u feel, l cut the size of a ping-pong ball ... and boil it with not so much salt, and just half cook ... DONT COOK IT TOTALLY. then if u wanna boil throughout then go on, do as u like and see what happen.
Only then put on the plate ... and why boiling before? it make the skin CRACK CRACK and inside is soft soft but dry. lt worked so well! lt cooked so FANTASTIKO! well, the only thing was that the potatoes 'n' carrots came out a little bit black because of smoke ... but GOOD l tell ya!
it is really FAVOLOSO to cook outside with woods and stones ... it make me feel alive and primitive and wild and u can go on with ur imagination!
l also made my mama's recipe, thats of colored paprika with dry bread crumbles, raisin, sliced of almonds and lot of parmesan cheese .... very good, a delicate plate.
and A made, that big cup of rice with seasoned fish he prepared before, some green stuff, ginger, and seaweeds on top with hot water (or green tea?) ... usually is green tea and this typical japanese plate is called OCHATSUKE ... mmmmhhh this also mmmmmmhh, simple and mmmh.

Of course not all these food l made in one day, just wanna finish once for all with otherwise l need to stand up again and again to go to the fridge and look some snack and for u too!!! no?
Then one day l said lets make focaccia!!! but the problem was that the oven was there but too small for focaccia and uffh l had the right feel to make focaccia ... so a said why dont u try with fry pan? ... FRY PAN??? ... focaccia in the fry pan .... it can works? well we were crazy enough to experiment, especially l'm a specialist in trying these kind of things, it was somehow ok, in the right atmosphere with another crazy fellow what u want more? and so bim bum bam down to prepare half kg of focaccia!!! thats a lot! and YYEEAAAAAAAHHH just go with it and in abundance! and while the dough was becoming bigger 'n' bigger we tried to find out which fry pan was suitable ... and he had only one fry pan with high border ZZUUUUUMM took it! then we found a metal plate with acceptable high border for focaccia and it was even fitting beautifully in the pan but l dont wanted that it touched directly with the bottom of the pan, l wanted to find a way to make the heat "ventilated" in between ... so we found a round metal net that was soooo perfect! anyway l put the focaccia in the plate with lot of olive oil (not the garlic one) and rock salt. and VOOOOOOOOMMM fire on, making the pan hot and hotter just like when u preheat the oven ... then plate with focaccia in and cover ... after 5 minutes wanna give a look if it is working ... OOOOOOOOOOOOOOOHHHH it became 3 times bigger!!!! MMIIIIIIIIIIIIIIIIII it was really working and l was jumping like when Archimedes discovered something and went on the street naked!!! then l wait 3 more minutes and open again and see that the border of focaccia was getting golden and ready ... so i turned upside-down hoping well ... UUUUUUUUUUUHHHH
and the smell of oil AAAAAAAAAAAAAAAHHH. another 5 minutes and off the fire and VOILA`!


MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMmhHHHHHHHHHHHHHH the BEST FOCACCIA l EVER MADE!!!!!! A-M-A-Z-I-N-G! THANX A FOR UR CRAZY IDEA!!!


Here is another intensive dancing food group with this fish, that when l saw it in the supermarket it came in my mind just like the picture u see under ... this time with the wild oven of course, in ltaly we call it "CARTOCCIO" and in english is ... l dont know, HELP if u know ... anyway sharp knife ZAK ZAK ZAK with Golo, the dog, on my side ... sho sho sho ... in the belly l put: sprout, one small thin-sliced green pepper, some mini tomatoes cut in 4 ... all this dressed previously in a bowl with salt pepper olive oil and then stuff it. Outside: sliced garlic, capers, mini tomato, fresh thyme and fresh basil and oregano and "garlic olive oil" and salt and pepper and close the aluminium foil like a bag and put in the hot oven ... 10~15 minutes.


MMMMMMMMMMMMMMMMMMMMhhhhh accompanied with very fresh rice that A just brought home that was just cropped from the field ... soooo good fresh white rice!!! l never ate like that one. lucky A&N!!! and this time N made a cold MISO SOUP, she made this typical soup of HOKKAIDO, the upper lsland of Japan and she is from there. it was delicious. mmmmhh



Then one day l even made gnocchi, actually A never made it so l showed him how to make it.
So l wanted to do with gorgonzola cheese and walnut with rucola ... but gorgonzola wasn't possible to find ... so l say that blue cheese will do ... but not even that!!! OH F**K!
And l was stubborn to not change the sauce, rather l bought a camembert cheese!!!
and trying to transform it in strong cheese ... forget it, but it was good anyway.
too light for me but for them was ok, because japanese people don't eat so much strong taste food they opt very much very light taste ... just think of tofu! but it has a bauty of its own to eat food as it is without dressing too much ... it make the palate more sensible to taste the real taste of a vegetable or what else ... so gnocchi was OK for them, for me too but l'm more on strong taste. somehow my body need salt ... alas!



The last supper, AAWWWW finally l can finish with this post...l never thought to make it so long, sorry! So this was our last dinner together and my last supper in kyushu, the next morning l was off to Hiroshima ... later later.
Just a simple spaghetti with some simple bruschetta and salad ... if u want to know the recipe, let me know and l'll tell ya ok.



Good night my friend, thank you for letting me share the joy of cooking ... marvelous.