y'all know that, right? I have lots out there, from Historical Obsessions, which is today's giveaway, to my Italian stories like The Peacock and the Firebird to my little spanking story, Remembering Pleasure.
I love to do research and I love all those clothes! I love the naughty edge that m/m has in a past setting.
I also love historical food, so I bring you a traditional Venetian recipe:
A baccalà and potato salad from the Veneto that will be nice when it's warm out -- in the past it would have been a summery dish, because that's when string beans are in season, but now, thanks to freezer bins, we can enjoy it year round. To serve 4:
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
* 1 1/8 pounds (500 g) soaked baccalà (salt cod)
* 1 clove garlic
* A slice of lemon, preferably organic
* 2 anchovy fillets
* A bay leaf
* 2 medium sized potatoes
* 2/3 pound (300 g) string beans (frozen will be fine)
* A small bunch of parsley
* 1 tablespoon capers, rinsed
* 1/4 cup pitted black olives
* 4 tablespoons olive oil
* Salt and pepper to taste
Cut the baccalà into pieces about 2 inches (5 cm) wide. Put them in a pot with two inches (5 cm) cold water, the lemon, and the bay leaf. Bring to a boil and simmer the fish for 20 minutes, then drain the pieces, and filter a few tablespoons of the broth.
Boil, or better yet steam, the potatoes separately; when a skewer penetrates easily peel them and duce them.
Cook the green beans too, in lightly salted water, until done but not overly soft.
Peel the garlic clove and mince it with the anchovy fillets, capers, and parsley. Put the mixture in a bowl and add to it 2 tablespoons lemon juice, the olive oil, 2 tablespoons fish broth, and salt and pepper to taste. Mix well.
Combine the potatoes, baccalà, and string beans in a salad bowl, add the olives and the sauce, mix gently, and serve.
A wine? White, and Lugana would be nice.
Yield: 4 servings baccalà and potato salad.
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