Monday, January 14, 2013

Resting the Meatballs

A leading authority on the history of food, Massimo Montanari recalls making meatballs from boiled beef, cooked cardoons, parmesan, bread crumbs, eggs, salt and paper one evening and after shaping them and placing them on a plate, "Marina" cautioned:

"Now, before cooking them, let us leave them to rest for a few hours. That way they firm up and get thoroughly blended."

Montari associates the phrase "letting the meatballs rest" with the creative process in his mind.

"Ideas are the result of experiences, encounters, reflections, suggestions: many ingredients that come together and then turn into a new thought. Before that can happen, it is useful to let those ingredients rest, to give them time to settle, to become blended, to firm up. The resting of meatballs is like the resting of thoughts: After a while they turn out better."
~ Massimo Montanari

from "Resting the Meatballs"

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