Corner View is a weekly gathering - each Wednesday - created by Jane of Spain Daily, where bloggers from all corners of the world share their view on a pre-arranged theme. If you'd like to join in, please leave a link to your Corner View post in the comments below, and be sure to visit other participants too.
Many thanks to Ibabe for the theme today!
Today I'm sharing a song that connects to a tradition and a dish from this region, Liguria. Because often, in this country, music, folk history and cooking intersect in unique and interesting ways.
A çimma is a song in Genoa dialect by the late Italian singer and songwriter Fabrizio De Andrè, describing how the traditional Cima alla Genovese is cooked. Çima is an elaborate dish, made of a veal breast sewed up in a pocked, and stuffed with all the sub-optimal meat cuts that farming communities would never waste, but rather re-invent (mixed, spiced and cooked), turning them into the pinnacle of their regional culinary tradition.
Here are the ingredients for the stuffing:
half a calf's brain
one veal testicle
two pieces of marrow
eggs, pinenuts, parmesan, garlic, marjoram, dry porcini mushrooms, peas
Though the ingredients are "minor", the cooking needs to be carefully done, because the veal breast will shrink, while the stuffing will expand. What's more, when Çima is cooking, an evil witch will try to come down the chimney, and make the stuffing burst. The tradition, though, as told by De Andrè's song, has an antidote, which must be part of the cooking method:
place a broom by the fireplace upside down
when the witch comes down the chimney
she'll start counting its bristles
and by the time she's done
the çima will be cooked already
If you have problems with the stuffing of a traditional dish of your own country, try this Ligurian trick, to make sure the evil witches won't spoil it.
Happy Corner Viewing!