Don't give us another burger, we feel the urge for pastrami
Don't give us another burger, we feel the urge for pastrami

Video: Don't give us another burger, we feel the urge for pastrami

Video: Don't give us another burger, we feel the urge for pastrami
Video: She's Perfect 2024, March
Anonim

Succulent, spiced, smoked meat, enclosed in two slices of rye bread, a hint of mustard, accompanying pickles and lots of joy. The memory of the pastrami sandwich wakes me up on my first day of a diet otherwise called:

"Feelings of guilt for everything I ate on vacation".

Overwhelmed by the madness of those who have tasted one of those life-changing flavors, I will spend the night questioning myself on why in Italy we have not yet decided to seriously import it.

Yet our food, especially street food, is contaminated in every fold and aroma by other cultures and flavors: kebab or falafel in our maniacal habits of street foodies; sushi or hummus in the home and everyday ones, to name just a few. While the battered pastrami lies in our smiling or fake orgasmic photos sitting at the same table as Meg Ryan at Katz's in New York.

Are these migratory flows? Did the Romanian Jews who moved en masse to the United States and not to Italy at the end of the nineteenth century irreparably compromise the possibility of success of pastrami also in Italy? To tell the truth, in Milan, but also in Rome, there are some crazy people who try.

Why aren't there at least 100 Italian places where you can eat pastrami? I appeal to aspiring hamburger makers, but also to the many meatball colonizers already started: give us pastrami, in addition to the caramelized onion, rabbit, knife, slaughtered, blue cheese, matriciano, avocado or truffle hamburger. Give us a new and succulent joy.

We don't feel the need for another burger shop, we feel the urgent need for a place where you can eat a good pastrami sandwich. After all, little is asked of you.

Meat for pastrami
Meat for pastrami
Meat for pastrami
Meat for pastrami

Go to your regular meat supplier. Ask for beef brisket, don't get mad by asking for the beef brisket which then doesn't understand you. Explain well, you want the cut that starts from under the neck and ends on the belly, do not be angry if at the beginning the piece will be provided also decorated with the beef steak, you will have to learn how to trim the meat and obtain only the part that interests you.

You will pay it relatively little, who wants a poor piece of meat rich in connective tissues? You will have only lukewarm competition: the bbq enthusiasts and the grandmothers who make us the broth.

Pickled, partially dried, smoked, then flavored with garlic, coriander, black pepper, paprika, cloves and allspice, then steam. Cut into slices, get yourself or make some good rye bread, spread a thin veil of mustard stuffed with many slices of meat and be ready for the tear of joy of the carnivore in front of you.

In a single sandwich all the evocative power of Italian roast Sundays, seasoned with the mystery of smoked and the exotic of spices.

Yet the fact that no one has really dedicated himself to the reproduction of such great goodness leads me to the pessimistic reflection typical of sleepless nights: do you want to see that the electrocuted on the road to Damascus do not exist? What then the pastrami sandwich made my heart beat and a few others?

I'll try to sleep by reading “Barney's Version”, thinking about Barney Panofsky and his pastrami sandwich or watching Woody Allen's “Broadway Danny Rose”, enjoying the many scenes shot at the Carnegie Deli spiced beef temple, which worthily celebrate pastrami. Waiting for the light of day and your answers.

Why in Italy have we not yet decided to seriously import pastrami?

Recommended: