I have always given ariselu the high brow. I saw them as these hard goodie for nothing. Recently, I had fresh ariselu at my relatives and I realised how I was in the bland (forgive my replacement for 'in the dark' in food context) all the while by not having them as soon as they were made. Now I can feel the taste of the rice in it or is it because I know what goes into it.
While there are books that are all about just one ingredient like Flavored oils and vinegars there are others that are about a gamut of things. Everything Pizza cookbook has recipes for all the kinds of pizza that there can be with different crusts, sauces, cheeses, toppings. Smoked Salmon Pizza, Polenta Pizza. Cooking for engineers Tasso Ham . When I read that Tasso is also the name of an Italian poet, I wanted to point to his work too. I looked for it but found it in prehistoric language. It so happens that I am reading poems about horses and recognised Tasso's name beneath his poem translated. Second paragraph has life infused in it with equine motions. Another poem that I like in this collection is 'New Foal' by Ted Hughes.
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