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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