Visit Your Local PBS Station PBS Home PBS Home Programs A-Z TV Schedules Watch Video Donate Shop PBS Search PBS
About Livelyhood Livelyhood Episodes Livelyhood Site Index Teacher Guides Feedback
Surviving Globalization Your Planet Work World Gone Global Message Boards Classroom Resources
World Wide Work Home
 
Slow Food
Fair Trade
Hell No We Won't Sew
Stories from the Field
Diaries from the Road
Travel Tips
Durst's Quiz
 
 
 
 
Resources

 

Slow Food
Recipes

 

Watch the
Video
(56k)  (220k)

 

 

Slow Food Recipes

"Our defense should begin at the table with Slow Food. Let us rediscover the flavors and savors of regional cooking and banish the degrading effects of Fast Food."

"In the name of productivity, Fast Life has changed our way of being and threatens our environment and our landscapes. So Slow Food is now the only truly progressive answer."

"That is what real culture is all about: developing taste rather than demeaning it."

--Taken from the Slow Food Manifesto

Marinated turkey steaks

  • Serves six
  • 4 turkey escalopes
  • 2 eggs
  • flour, breadcrumbs
  • 1 onion
  • 1 clove garlic, 1 sprig sage
  • 1/2 glass white wine vinegar
  • olive oil, salt,
  • pepper

Beat out the turkey escalopes and cut into pieces. Beat the eggs and season with salt and pepper. Dip the pieces first in the flour, then in the beaten egg, and finally in the breadcrumbs. Fry in the olive oil. To prepare the marinade, chop the onion and garlic and fry gently. Pour in the vinegar and, once cooked, add the sage, salt and a tbsp of flour dissolved in half a glass of water. Arrange the turkey pieces in a bowl and pour over the warm 'carpione' marinade. Leave to rest for 12 hours before serving.


Rabbit with herbs

  • Serves six
  • 1 rabbit of about 1 1/2- 2 kilos
  • 30g lard
  • 1 carrot, 1 stick celery, 1 onion,
  • 1 clove garlic
  • 1 sprig rosemary, 1 sprig thyme
  • 2 leaves sage, 1 bay leaf
  • 1 glass Arneis
  • 5 tbsp extra virgin olive oil
  • salt

Chop up the herbs. Cut the rabbit into pieces and warm through. Drain off any excess liquid. Add 3 tbsps of olive oil, the chopped lard and garlic and gently fry. Baste occasionally with the wine. Finely chop the onion, carrot, and celery and fry gently in the remaining oil in a second pan. Transfer the rabbit pieces and their gravy and add the chopped herbs. Season, cover and cook over a medium flame for an hour or so, adding water or stock as necessary.

Preparation and cooking time: an hour and a half.


Sweet Fritters

  • Serves 4
  • 400 g flour
  • 6 eggs,
  • 1 glass aniseed liqueur,
  • 2 dl water,
  • lemon peel,
  • 1 cinnamon stick,
  • 2 tbsps sugar,
  • 1 pinch salt,
  • oil for frying

Bring the water to the boil with the lemon peel and the cinnamon. Pour the flour into a bowl with a pinch of salt. Pour over the boiling water and mix well until the flour takes on a gluey consistency. Leave the mixture to cool for about three quarters of an hour, then, using a wooden spoon, gently fold in the beaten eggs, the aniseed liqueur and the sugar. Heat the oil in a frying pan. Divide the mixture into fritter shapes and fry. When golden, remove from the pan and dry on kitchen paper; Sprinkle with the sugar and serve piping hot

Preparation time: 50 minutes
Cooking time: 10 minutes


Fried Sage

  • Serves 6
  • 50 or so sage leaves
  • 6 salted anchovies
  • Plain flour
  • Extra virgin olive oil
  • Salt

Wash the sage leaves and lay out to dry on a kitchen cloth. Bone and carefully wash the anchovies and chop into 1 cm pieces. Mix the flour, water and a pinch of salt to make the batter. Heat the olive oil in a frying pan. Take two sage leaves at a time and make sandwiches with the anchovy pieces. Dip in the batter and fry until golden brown. Dry on kitchen paper and serve piping hot.

This tasty antipasto is normally made in the late spring with new, tender sage leaves. The preparation is laborious, but the end-result makes it all worthwhile.
Preparation time: 20 minutes
Cooking time: 5 minutes

  Surviving Globalization | Your Planet Work | World Gone Global |
Message Boards | Classroom Resources