Good Reading : May 2007
MAY 2007 ı goodreading 47 coffee table Recipe and photographs from Winter in the Alps: Food by the Fireside by Manuela Darling-Gansser, photography by Simon Griffiths, published by Hardie Grant Books, rrp $59.95. Recipe and photographs reproduced with the permission of the publisher. The burning of the Böögg: each April in Zurich a figure symbolising winter, the Böögg, made of straw and cloth and filled with firecrackers, is placed on a large bonfire and is lit at six o’clock in the evening, when the church bells ring out. Members of the city’s guilds parade around the bonfire in their heraldic finery. Spring has arrived! Zuppa Pavese Pavese soup (pictured left) 2 litres good chicken stock sea salt 6 slices ciabatta bread 100 g grated Gruyère cheese 100 g freshly grated Parmigiano 6 organic eggs bunch Italian flat-leaf parsley, chopped freshly ground black pepper Put 6 wide soup bowls in a gentle oven to heat them up (so the soup will stay piping hot). Bring the chicken stock to a simmer and taste for salt. Keep the broth at simmering point while you grill or toast the ciabatta slices. Put each slice into a hot bowl. Combine the cheeses and sprinkle them over the bread. Pour the hot broth into the bowls and carefully break one egg on top of each slice of bread. Sprinkle some parsley and grind some pepper over the eggs. The heat of the broth should just cook the whites of the eggs, leaving the yolks deliciously runny. Serves 6 Children celebrating winter with snowman and candles at Inner Arosa.