Cel­e­brat­ing rites of spring

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recipe here is an adap­ta­tion I made from mas­ter Ital­ian bak­ing ex­pert Carol Field’s recipe in the Cook’s Il­lus­trated.

The in­gre­di­ents are sim­i­lar — I just adapted the vol­umes for the home cook as most nuts from the su­per­mar­ket seem to come in a stan­dard 100g packet, and who wants odd lit­tle quan­ti­ties of nuts float­ing around?

The sources I con­sulted said there is likely to be a spe­cial recipe for La Gubana in ev­ery house­hold in ev­ery town in Fri­uli.

An anec­dote re­lated by Carol Fields il­lus­trates that Ital­ian breads are so re­gion­ally spe­cific that a fam­ily mem­ber of the Bul­gari fam­ily who was kid­napped could take the po­lice back to not only the town but the sub­urb where he was held be­cause of the bread his cap­tors fed him. It is there­fore not sur­pris­ing that ev­ery town or house­hold would have their recipe for La Gubana.

Ru­moured to have some Slavic ori­gins, some ref­er­ences say La Gubana is best served with slivovitz (a strong plum spirit re­sem­bling Grappa) but it is equally good with some fresh but­ter and even a dol­lop of pre­serve on the side. For a more el­e­gant op­tion, a bit of lemon sor­bet and a glass of grappa should go down a treat.

Happy Easter!

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