So, instead of pining and pouting, I am switching the gears in my brain to move forward. Aside from starting the first class in Tourism, I have signed up for Italian Level 2, finally -- because I have to get my lingua skills up, and I have a TEFL seminar this week to learn about teaching English as a foreign language.
Again, I have no idea where this will lead me, but at least I can say I'm trying and testing rather than pining and pouting, right?
I admit it... I am pining and pouting. It just feels strange -- foreign even, that I am here in Venice Beach instead of there in Venezia. This city has a death grip on me.
So much so, that I am taking one baby step: I've signed up for an Introduction to Tourism course at a local college. I don't know where that will lead, but I figure if I ever really do have the wherewithal to pick up and move, tourism is likely my only vehicle for earning a living.
In the meantime, I pine, I pout, I die.
A year ago today I woke up to snow in Venice. This was the view from my altana... what a magical sight. The snow didn't last long, but it was so beautiful while it lasted... It's not often Venice gets snow like that, so I felt pretty lucky.
Yes, I know snow can be a pain -- I lived in NYC for 11 winters -- but somehow, even snow in Venice is wonderful. Now, I can't say that about summer and mosquitos... I won't go that far!
Just dreaming... this is "my" street in Venezia... the view out of "my" apartment on Salizada San Samuele as the Christmas lights went up last year... just wishing and dreaming I was there...
Oh sure, that looks harmless enough... maybe even comforting. Do not be fooled my friends... this was the stinkiest s#!t ever. Ever. God. I can still smell it and it's been days since I made it. Yuck.
What is it? Well, it's called fonduta and it is made by pureeing cannellini beans and then mixing in melted Robiola cheese. Well, excuse me for being so naive to not know that Robiola cheese is one of the stinkiest of stinky cheeses on God's green earth. Good lord.
I should have known when I bought the cheese, because the cheese itself, covered in an ancient rind smothered in mold, looked like it was exhumed from the Colosseum. But, I carried on, blithely interested in the recipe I was going to make. La di da di da.
I cut off the rind, and all hell breaks loose. The stench arose immediately -- you could nearly see it, the stink waves rippling through the air.
And then I put it in a small pot to melt it and now the whole house is permeated with it. I can't describe it. Dirty feet doesn't come close. Not even dirty underwear. It is just stink.
I normally can get through a stinky cheese, but not this one -- not Robiola. I followed the recipe as instructed, and the result was a wonderful puree that you dip toasted bread cubes (or in my case, breadsticks) into... if only I used a different cheese. The stink just ruined it for me.
And worse, the stink was all over my hands from cutting the rind off... even washing my hands with soap didn't take it away. I couldn't eat the stuff. Too bad, because the recipe is a nice idea.
So, I'll provide the recipe as written where I found it in La Cucina Italiana... but I warn you: I am NOT recommending to use Robiola. You do so at your own risk!
Cannellini in Fonduta con Robiola
Cannellini Beans in Fonduta with Robiola Cheese
(Adapted from La Cucina Italiana)
Rinse beans, then place in a large saucepan and cover with water by 3 inches. Soak for at least 8 hours.
When you are ready to cook the beans, place the saucepan over medium heat and bring liquid to a simmer and cook until the beans are tender, adding water if needed to keep beans covered by 1/2 inch, for about 40 minutes. It may take longer, depending on the freshness of the dried beans.
Drain the beans, then transfer to a blender. Add the whipping cream and 1/2 teaspoon of salt and puree until smooth.
Meanwhile, heat oven to 350 degrees. Spread almonds on a baking sheet and toast until fragrant, about 5 minutes.
If using bread cubes, heat the olive oil in a large skillet until hot. Add the bread cubes and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer to plate.
In a medium saucepan, combine butter and bay leaf. Heat over medium heat until butter is melted and lightly golden, then add the cheese and pepper. Reduce the heat and cook, stirring constantly, until the cheese is melted.
Remove and discard the bay leaf from the cheese mixture, then add the bean puree, increase the heat to medium, and cook, stirring constantly until mixture just comes to a boil. Remove from heat, and the egg yolk and whisk in.
Divide the fonduta among 4 serving bowls. Top with bread cubes and almonds. Serve warm. I gave the top a little drizzle of olive oil and used breadsticks as dippers... until I couldn't stand the stink anymore.
