how to cook Bigazzi
The toscanaccio of TV, Beppe Bigazzi, has combined one of his: When "The test of the cook," explained what is the best way to eat cats - Luckily was suspended by the transmission Raiuno
And to think I was nice that Beppe Bigazzi there. Every time I saw him on TV to try cook and I enjoyed hearing him speak, hear explanations of gastronomy. But a few days ago it was just a big combo, he says on TV, clearly, he has been eating and eating cats and they are delicious, just a treat. Be ', I knew that in time of war in Italy ended the cats on the table, but it was war time and in war even people killing each other. 
After the war, all the cats and so-called "pets" are protected by Law 281 of 1991 that article 1, paragraph 1 to read (as I've seen documented?): "The state promotes and regulates the protection of pets, condemns the acts of cruelty. " Elisa Isoardi Fortunately, the presenter of the program, announced that Bigazzi was suspended from the program, after protests by animal rights activists and all concerned people (and dogs of all civilians, I would add ). But not enough for me. I suggest all readers a very good recipe, " IN THE Bigazzi Psalm POLENTA "
SERVES 50 PEOPLE - A whole Bigazzi, duly stripped and bound to hang in the cold waters of the Arno for five days and five nights, 2 liters of Chianti, 5 slices of bacon, a pound of sugar, a bottle of rum, half a kilo of flour, mezz'etto very bitter cocoa powder, half a pound of cream, chopped onion, carrots, celery, garlic, ROMARIN, thyme, bay leaves, sage , basil, cloves, half a pound of butter, olive oil, salt and pepper, and half a pound of corn meal for polenta.
PREPARATION - Peel Bigazzi very well and cut into small pieces regularly (it is very IMPORTANT that the regular). Pour into a bowl, cover with the Chianti, together all the spices and let marinate for 48 hours. After this period Bigazzi drain the marinade, dry it good and brown in a pan where you have already fried in oil and butter, onion, Sean and carrot and cut the lard. When Bigazzi has taken on even browning, moisten with a little 'of the marinade, keeping the flame, and simmer for about an hour. Halfway through cooking add salt and pepper. In another saucepan melt the remaining butter, then add the Zuccero, cocoa, flour and rum. Mix well, so you have a sauce without lumps, and add the Bigazzi. At the last moment add the cream and let all cook a few more minutes, the time it all appears well balanced. Serve Bigazzi jugged with a steaming polenta made with corn flour, 1.2 liters of water and two handfuls of salt, red .
(Photos: 1) Beppe Bigazzi shows how to prepare "the Bigazzi jugged with polenta", 2) Bigazzi toast before cooking)
