Modified egg salad.

Why boiled eggs.?

Ingredients :

Eggs
Potatoes
Lettuce
Mustard
Spices

Method:
 
Boil a few potatoes.
Scramble several eggs.

Slice the potatoes,
Mix the eggs and potatoes.
Add mustard, salt pepper, and mix again
Lay on a bed of lettuce.
Chill.
Serve.

Zuppa di trippa.

Also known as cow's stomach soup.  Very popular in the poorer peoples kitchens. Just a soup as you might normally make it but the meat part is different. Biscuits or bread would be a nice accompaniment.


Ingredients:

2 - diced potatoes
1 - small can mushrooms
1 - 27 ounce can crushed tomatoes
2 - tablespoons vanilla
1 - large diced onion
2 - pounds trippa

Spices:  (to taste)
basil
oregano
salt
pepper
garlic powder

Method:
Cut up the trippa in bite size pieces.
Wash the trippa and rinse thoroughly several times.
Put the trippa in a large soup pot and cover with water.
Bring to a boil, then turn down the heat and simmer for an hour or more.
Add the rest if the ingredients and bring back to a boil.
Again turn down the heat, then let simmer for another hour.
Stir occasionally.

Serve when ready.

Distill it.

There are basically two steps to making this. First is heat up aka boil the grains or potatoes the for the separation of the solids from the starchy goodness. Then yeast is used to ferment the resultant liquid. That make take up two a few weeks. A special adapter is used to the the carbon dioxide leave the container without letting in oxygen in.

After the fermentation, second is the purification distillation of the alcohol from the water. Alcohol boils at 173 degrees Fahrenheit where water does not boil till 212 degrees Fahrenheit. The vapor is then quickly chilled for storage.  In the real world, this may be done several times to make sure the result is pure enough.

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Alternative parts:


Ultra simple distiller:

Fermentation tank: bottle with balloon that has a few pinholes.

Lumpy lumpy piadini

This is a variation of a focaccia di recco that can be made on the stove top instead of the oven.

Ingredients:

FOR THE DOUGH

1-  cup unbleached all purpose flour
1/4 -  teaspoon salt
1- tablespoon or so virgin olive oil plus extra for greasing pan and brushing on focaccia
1/2 - cup cold water.

FOR THE FILLING

4 -  ounces mozzarella cheese, in small clumps

Method:

Preheat a skillet (preferably cast iron).
 

Mix all the dough ingredients until a ball is formed.  

 

Knead until smooth then let rest covered for 30 minutes.
Divide the dough in half.

Roll each half into a thin 8 inch or so round.

Lay one sheet of dough in the skillet.

Place soup spoon size dabs or clumps on cheese evenly on the dough.

Cover with second sheet of dough allowing the excess to overhang the edges.

Brush the top with olive oil and sprinkle evenly with coarse salt.

 

When the bottom is cooked (about a minute) then flip to the other side.

Cook (about a minute)  The flip again.

Saute until golden brown and puffed,

Cut into wedges and serve warm.

Mozzarella cheese

Make cheese like you normally would. Bring a gallon of milk close to 100 degrees Fahrenheit , then add a rennet tablet and or an acid such as lemon juice or vinegar. Let the curds separate. Take the curds and strain the remaining liquid. Let cool. in the fridge.

Heat a pot of water to 170 degrees Fahrenheit, Put the cheese into the pot to warm up. Careful its, hot. Dump your hand in some cool (ice) water for a second, then take a slotted spoon and get a handful of the warm cheese out. With two hands extrude the cheese from between your fist so it looks sort of like a light bulb. Put the bulb in the cold water to cool. Refrigerate.