Italian Cooking Forum with Paolo Villoresi

Serena is a dear friend of mine, but when she asked me to prepare with her a lecture on the lunch box I didn’t take her seriously.

“Paolo it’s a new topic fun and it is for charity; I will do the demos and you tell the history”.

I started to do some research and I found lot of material. Another friend and my eldest daughter did it in other countries and, in a few hours, I had a lot of material.

Although with different names, I realized that lunch boxes have existed for 3000 years. In Milan they are called schiscette in most places they are called cestini, but they are always lunch boxes…

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Pancetta-Wrapped Tuna Skewers
Spiedini di Tonno e Pancetta

1⁄2 cup balsamic vinegar
1⁄2 cup extra-virgin olive oil, plus 1 tablespoon
1 tablespoon capers, chopped
1 medium onion, minced,
1⁄2 onion, chopped into 1-inch pieces
2 pounds tuna, cut into 24 1-inch cubes
salt and freshly ground pepper
1⁄2 pound pancetta, cut into 24 strips
1 pint cherry tomatoes

1. Soak wooden skewers in water. 2. Meanwhile, make themarinade: In a medium bowl, combine vinegar, 1⁄2 cupolive oil, capers and minced onions. 3. Season the tunacubes with salt and pepper and wrap with strips ofpancetta. Add to the marinade and set aside for 10 minutes. 4. Thread 3 pieces of tuna on each skewer, alternat-ing the fish with a slice of onion and a cherry tomato. Discard marinade. 5. Meanwhile, in a large skillet overmedium-high heat, warm 1 tablespoon olive oil. 6. Cookthe skewers, a few at a time, browning each side of thepancetta by turning the skewers in the skillet. Serves 4

Replace: pancetta with non-smoked bacon
Remove: capers

Medium to full-bodied white wine

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