La Boumiano ambé la polènto, lou cambajoun de campagno e leis ious fregits
Old Fashioned Ratatouille with Polenta, Country Ham and Fried Eggs
Aro qu' avèm un beu mai pichot ‘ort’ –– ço vou dire en Francés un ‘jardin potager’ –– e podèm cultivà nostreis propres liéumes, siam forço countènts, particulieramen per-ço qu’ en aquel ort avèm quasi tot que nos fau per faire ‘La Boumiano.’
La Boumiano, coume ai descrit dins ma ‘posto’ au sujèt deis estoufados de liéumes que se fan a l’entour de la Mediterragno pounento...
Ratatouia, Samfaina, Cianfotta: Some Related Summer Vegetable Dishes (link)
...es la versioun dau plat que se trouva dins la regioun camarguenco; e lou plat ambé aquest nom es estat antan proun escampihat per uno grando part de la Prouenço, mai vuei lo nom e meme l’estile de l’alestimen perden plaço au plat niçart aparentat, renoumnat per tot lou mounde, la ‘ratatouia’.
La semano passado ai fach per la primero vegado la boumiano ambé leis liéumes de nostre pichot ort; per esta oucasioun, uno grando coucourdo, doas merinjanos, uneis pebrouns dous e uneis autres picants, e de tout segur deis bellos poumos d'amour. Vaiqui leis frus de nostro terro e de nostre labour:
Aquest’ estoufado vegetalo ai fach antau: en uno grando sartan ai acoumençat amb un soufrit de cebos coupados proun finos en òli; unos douassos d’aiet menussados li ai ajutados après un pau de temps. Puèi li ai ajutat touteis leis autreis liéumes segound l’usanço: leis pebrouns, puèi leis pèços de coucourdo, deis poumos d’amour e finalmen leis merinjanos coupados. Touto esto sartanado l’ai facho cuèire a pichoun fuoc longtemps, fins a que tout es forço bèn cuit e l’estoufado es bèn reduo. A la fin on la pòu arrousà amb un pau de boun òli.
Per esto oucasioun se siam manjat nostro boumiano acoumpagnado de polènto amb un pau de froumage espagnol raspat (lou manchego), pan francés (de Medici), deis ious fregits, e uneis tranchos dau beu cambajoun de campagno que nostre boun amic, N’Erik M., nos a regalat; merci as En Waderoberts, nostramicWill, e subretot a N’Erik.
Vaiqui lou boun repas:
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Summary in English
Thanks to
waderoberts (link),
(y)ourpalwill (link), and especially
Erik M. for their parts in making this meal possible.
Both in Spain and in Southern France, local forms of the
Western Mediterranean summer vegetable stews (link) are eaten along with fried eggs or slices of ham. Last week, after receiving a gift from Erik M. of some of the beautiful country ham from Missouri that waderoberts turned us all on to, and with inspiration from (y)ourpalwill's pictures of his ham and grits meal, I decided to make a meal bringing together American and Western Mediterranean elements: a summer vegetable stew, accompanied by fried eggs and country ham, with some polenta on the side. The stew,
la boumiano, (sofritto of onions and garlic in olive oil, with sweet and spicy peppers, zucchini, tomatoes and eggplant, all thoroughly cooked) we made with all non-sofritto elements being products of our garden (see picture above). The combination of salty ham, sweet and spicy boumiano, creamy polenta (topped with some grated manchego) and fried egg, with yolk serving as a further, creamy and rich little sauce, was one of the best meals we've had in a while (and we generally eat pretty well).
Antonius
Last edited by
Antonius on August 13th, 2005, 7:54 am, edited 2 times in total.
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
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Na sir is na seachain an cath.