Gallette: Hardtack, Ship’s Biscuits or Sailor’s Biscuits These are real hardtack: ship’s or sailor’s biscuits (gallette marinare) as used in Italy. They are very dry and hard, and they are meant to be like this. Gallette are indispensable in producing the grand Genoese dish “Cappon Magro.” Gallette are very hard and cannot be used without softening in water acidulated with vinegar. In French cuisine they are used to make the crouton or “chapon” for a salad and for use in making Pugliese dishes calling for them or a “cciaddedda.” Historically, hardtack, ship’s or sailor’s biscuits, were the only form of bread on sailing vessels. They would keep for months, not to say years, as a provision. Any number of early 18th and up to late 19th century works on sailing and sea travel, describe them. The package label has hardtack written “hard tact.” Corti Brothers has sold gallette ever since we started in business. There are five gallette, five inches wide and about an inch thick, per package. Very unusual and used for special dishes, please do not try to use them without first softening them. They then can be split in half with a fork. Gallette can be grated to make breadcrumbs. I have put gallette in our newsletter to inform our customers that we stock them. You never know when the occasion might arise for you to want them. Gallette Hardtack, 5 pieces per package, 15oz. (#2380)Sold out. Plavac or Plavac Mali (Little Blue, in Croatian) is a near relative to Zinfandel. In fact at one time it was considered possibly to be Zinfandel. But no, it is related to Zinfandel since one of its parents is Crljenak kastelanski–which is Zinfandel. But only recently was this fact discovered. However, the red wines made from Plavac have been long famous in Croatia’s vineyards along the Adriatic coast of that country. (Plavac is pronounced plavatz.) I would like to bring to your attention a lovely wine which you might never have tasted before: Dingač (pronounced DINgatsch) from the Pelješac (PELyeschatz) peninsula, just north of Dubrovnik, on Croatia’s Dalmatian coast. Dingač is the first protected geographical appellation wine in Croatia (1961) and although made from plavac, takes it name from the locale. Thus the name Dingač is a vineyard site, a wine made from grapes from that site and the name of a winery, Dingač Vinarija. This wine is a very pleasing red with a good, not black color; a light, spicy aroma with a delicious, almost cranberry-like flavor that points up its refreshing drinkability and moderate alcohol. With more and more out of the way places producing well made wines these days, here is another red wine to broaden your wine experience. I think this version of DINGAČ simply satisfyingly delicious. You might also.
Fabrique Délices was the 1985 brain child of a noted San Francisco restaurateur, the late Jean Lapuyade of La Bourgogne restaurant in San Francisco. He wanted to produce French style charcutrie in Californa. His work continues, and three items from their long list of products are especially noteworthy: Saucisson Sec, Duck Salami, and Rosette De Lyon. Again, these are items which should be staples in a well stocked pantry especially for the coming fall and winter season. Saucisson Sec is made from pork, garlic, sea salt, and black peppercorns. Mild and fragrant, its rosy marbled slice begs for a piece of good bread.Fabrique Delices Sausages are sold in random weights. Please call us to order. Saucisson Sec French Style Sausage Approx. 10-12 oz piece (#2382) Sold out. Cured Duck Salami reminds me of delicious Chinese lap cheung sausage, except that it is larger in size. Slightly sweet tasting, with a “ducky” flavor, this is really a delicious take on an unusual sausage meat. I find it addicting. Saucisson Sec De Canard French Style Sausage Approx. 8 oz piece (#2383) Sold out. Rosette De Lyon is the typical sausage of Lyon, France. Finely chopped pork, sea salt, a touch of garlic, and black pepper is aged in a cylindrical pork casing. Rosette De Lyon French Style Sausage Approx.10-12 oz piece (#2384) Sold out. Sardines...And Why Haven't You Thought About Them?
Since we are currently fascinated by the film Julie/Julia, I would like to remind you of the other American food icon, James Beard. In his book James Beard’s New Fish Cookery (1976), Jim talks about sardines among other fish. Since sardines were the very first canned fish, I feel it is appropriate to end with these delights. Jim writes: “No doubt there are many children–and possibly some adults–who think that sardines are caught in cans. The fresh fish are available, also, and may be prepared in a variety of ways. For myself, I prefer them tinned. “Sardines are the perfect emergency food. If your shelves are stocked with these, and good canned salmon and tuna, you need never worry about feeding the unexpected guest...Few simple meals are tastier than a can of fine sardines, lemon, good bread and sweet butter, and a glass of chilled white wine or beer.” Corti Brothers has a small collection of sardines that offer a delightful range of sizes and flavors. It is a pity that so few of us enjoy them any more especially since they once figured so prominently on American menus, both at home and in restaurants. They are an almost forgotten taste that deserves to be rediscovered. Sardinillas: From northern Spain’s Cantabria region, these tiny sardines are fished during the annual “sardinera,” the spring and summer fishing season, and packed by Consorcio, the most respected of Spain’s fish canners. Unique, due to their small size, 7-10 fish per tin, Sardinillas are especially delicate and juicy. Atlantic sardines, they differ from Mediterranean ones.
Pollastrini di Anzio: These sardines are delicious and a charming play on words. The company founder, Salvatore Pollastrini (pollastrini means little chickens), began canning sardines in 1889 caught off the Roman coast at Anzio. The play on words: chickens from Anzio (the sea). Pollastrini di Anzio are the most famous sardines in Italy. There are five to six sardines per tin and they come prepared with a small piece of red pepper.
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Corti Brothers
Sacramento CA
