You know the lyrics to the Blues Brothers’ “Rawhide’ song, don’t you? that bit when the verse is all about ‘ rollin rollin rollin ‘ repeated ad infinitum ?
Well, I was using a wooden spoon to dislodge the bits of crispy potato that had stuck to the bottom of the pan yesterday and found myself humming the rawhide tune, substituting ‘rollin’ for ‘scraping’. It shall henceforth be known as the ‘scraping, scraping, scraping’ potato dish in my household.
It all begins with some guanciale (pork jowl) … Parboil the potatoes for about 10 minutes, then drain them and place them in a comfy frying pan with plenty of olive oil to welcome them. I had a couple of bayleaves handy so I added those too. I suppose thyme or rosemary would have also been very good. Turn the heat on. Once the potatoes have started to brown on one side, shake them about a little bit and then add the chopped up guanciale. Carry on cooking … At some point, the potatoes are going to crispen up to the poin that they will stick to the frying pan. Not a problem. Start scraping and carry on cooking. Once the potates are indeed cooked … set them aside in another dish. And now the scraping begins in earnest. Sing the rawhide tune to the words ‘scraping, scraping, scraping’ … and then add those delicious crispy bits to the potatoes.
Here … see? And this was step one.
Cooking small onions in a sweet and sour sauce. Boil the onions until fairly tender, then drain. Put them in a small frying pan, add olive oil, spoonfuls of sugar, pinch of salt, and a good glug of vinegar.
And this is what they look like after a while.
Step three was cooking some cavolo nero (kale) that had previously been blanched together with some plain ol’ cabbage. I did add a little garlic to the mix but removed it before serving.
I was very pleased with myself in a Little Jack Horner what-a-good-boy-am-I sort of way and thoroughly enjoyed creating a garland of vegetables to accompany the rest of the meal.
A fitting accompaniment that was very much appreciated.