‘d arsetari

girasoj

La salada ëd girassoj o s-ciapadoje

Vers la fin dl’invern, passà ij dì dla merla, quand che ij prà a ërpòso ëncora o a ëncamin-o pen-a a dësvijesse, as peulo cheuje ij girassoj pi’ tënre, ch’a son d’ën color baross për el gël e a l’han ëncora nen pijà ël gust amer carateristich dle sicorie servaje.
Fene ‘n bel muggèt, ch’a-i na sia për tuti. Polidè le piantin-e tajand via la rèis e le feuje sëcche d’antorn, laveje ën tre o quatr eve e scoleje bin, poj tajeje a l’ingros, buteje ‘nt ën grilèt e gionteje doi euv dur tajà a tochèt.

Polidé n’ancioa sota sal, gaveje l’arësca, e travajandla ‘nt ën tond con na fërciolina e la lama d’ën cotel ëd piat fene na potija.

Plè na fiësca d’aj e tajela a fëttine fin-e fin-e ‘ns na ciapulòria, buteje ënsima ‘n bel pëssion ëd sal fin-a e con la lama d’ën cotel travajela fin-a a fene na papëtta. Butela ‘nt ël tond ënsema a l’ancioa, gionté euli, asì e pòca sal, smasiné bin e versé tut ën sij girassoj, toiré e serve ‘n tàola.

L’insalata di Tarassaco

Verso la fine dell’inverno, passati I giorni della merla, quando i prati riposano ancora o cominciano appena a risvegliarsi, si puo’ raccogliere il tarassaco piu’ tenero, che e’ di un colore rossastro per il gelo e non ha ancora preso il sapore amaro caratteristico delle cicorie selvatiche.
Fatene un bel mucchietto, che ce ne sia per tutti, pulite le piantine tagliando via la radice e le foglie secche d’intorno, grossolanamente, mettete in un’insalatiera e aggiungete due uova sode tagliate a pezzetti.

Pulite un’acciuga sotto sale, diliscatela, e, lavorandola in un piatto con una forchetta e la lama di un coltello riducetela in poltiglia. Pelate uno spicchio d’aglio e tagliatelo a fettine su un tagliere, metteteci su un bel pizzico di sale fino e con la lama di un coltello lavoratelo fino a farne una cremina. Mettetela nel piatto con l’acciuga, aggiungete olio, aceto e poco sale, amalgamate bene, versate tutto sul tarassaco, mescolate e servite in tavola.

Dandelion salad

At the end of winter, past the days of the Blackbird, when the fields are still resting, or just awakening, you can gather the most tender dandelion, which is of a reddish colour for the ice and didn’t yet develop the sour taste characteristic of wild chicory.
Take a good bunch, enough for all, clean the little plant cutting away the root and the dry leaves, roughly, put in a salad bowl and add two boiled eggs chopped in pieces.

Clean a salted anchovy, strip the bones, and, working it on a plate with a fork and the blade of a knife, reduce it into a paste.
Peel a clove of garlic and chop it in slices on a chopping board, work it to a paste. Put it on the achovy plate, add oil, vinegard and a little salt, mix it well, pour on the dandelion, mix and serve on the table.

da:
Lë spaciafojòt
arsetari piemonteis amatorial
ricettario piemontese amatoriale

Guido Vergnano
Edicher

About info

Diego Bonetto is a multimedia artist living and practicing in Sydney, Australia, and is a key member of artists' collectives SquatSpace and the BigFAGPress. -The SquatSpace collective has been producing ground-breaking events and projects since 2000. The group has been curated in a number of shows both in Australia and overseas. The current initiatives, the Redfern-Waterloo Tour of beauty (www.squatspace.com/redfern) tackle issues of social representation and the politics of space generated by gentrification. -The BigFagPress (BFP) is a publishing facility housed in Wooloomooloo, Sydney. The BFP is a salvaged 4-tonnes Off-set proof press. The press allows for the creation of countless artworks by keen printmakers and self-started publishers. www.bigfagpress.org Diego has also been working with WeedyConnection, an environmental art campaign. The project involves an online resource (www.weedyconnection.com), short documentary films, cooking shows, blogs, installations, prints, facebook interventions and various site-specific installations in the form of self-guided tours. WeedyConnection tackle the anthropocentric view of what environment should look like. Based on research and data provided by disciplines as far apart as biology, anthropology, paloenthology, social ecology and ethno botany it formulates ethical questions about cultural representation in times of environmental urgency.
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