Saturday, June 9, 2012

TRATTORIA PALLOTTINO - PART 3


TRATTORIA PALLOTTINO -- FLORENCE, ITALY

Speaking of roast potatoes, what is it about the Tuscan roast spud?

Why is it so superior to the American version?

I can't tell you how many times I've ordered "redskin" or "new" potatoes -- even at a top drawer seafood or steak house -- only to be sorely disappointed in the bland little cubes of flavorless starch sitting next to an otherwise top-drawer entree prepared by a skilled chef?

Is it the source tater itself?

Is it the generous use of olive oil? 

Do they know to toss a little garlic on the spuds to give 'em some life?

I've gotta ask somebody who knows, because Tuscan roast potatoes -- especially those prepared by the owner's wife at the helm in Pallottino's kitchen, are as savory as the best hash brown from a greasy spoon diner.

Somehow, in his limited English, Pallottino's owner convinced me to order lasagna with spinach.

PART 4 POSTS TOMORROW -- JUNE 10 

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