Wandering around, unfortunately only in a virtual way, better than nothing, I came across the egg coffee.
Did you already know him?
I found it in Minnesota, where the tradition of this recipe is carried on, which is actually referred to as Scandinavian.
And at this point I would ask for Luisella‘s help.
In the Midwest, coffee with egg is also called Lutheran coffee or Church basement coffee and has become a local specialty, apparently no longer known in Scandinavia as evidenced by the tone of this Minnesota Brown tweet.
By the way Salem! Curious coincidence, isn’t it?
The connection between Scandinavia and Minnesota dates back to the mid-1800s when Scandinavian immigrants brought their method of making egg coffee to the Midwest of the United States to improve the suboptimal coffee available.
The egg absorbs the tannins and impurities that typically lend bitterness and unpleasantness to cups of low-quality boiled coffee.
Swedes and Norwegians invented this method of preparation, which requires breaking a whole egg into the coffee grounds with a little water, mixing everything together.
After bringing the water to a boil in a coffee pot, the coffee blend is added, which must remain in the infusion.
In this video that I found really interesting you can see the procedure well
Instead Joy Estelle Summers tells for Eater:
I remember watching my grandmother who made us egg coffee when we visited his summer cabin on the orange shores of Lake Esquagama, Minnesota. She broke an egg into a small bowl and beat it until it was well blended, then mixed the egg with the dry coffee grounds …
After having definitely appreciated the pumpkin pie, I wanted to try to recover the recipes of Lomellina.
But apparently we are more predisposed to the oral tradition without then bothering to transfer in writing …
In fact, it is a feat to find sources other than the same phrase bounced more or less at random without confirmation.
Annalisa Alberici wrote very well about this in the book Cucina del Pavese della Lomellina and Oltrepo
on page 13 there is an important question: Does Pavese cuisine exist?
The answer is long and complex, but in short: I must admit: over the centuries the cuisine of Pavia was never written. Or it was by chance.
Apparently Pavia cuisine is just like the beautiful silence… and as soon as I read this sentence I could not help but smile, thinking back to the memory of the sentence my grandmother used to repeat to me.
In reality, however, I also found another book that talks about Milan with reference to the Visconti‘s period, which therefore it can be considered extended to Vigevano
At the table, the sadness of the day of the dead, with its traditional visits to the cemetery, yields to the traditional dishes that require the biella (pot) with supa coi sisar (chickpea soup) enriched with pork rinds, and pangiald or bread of the dead. Now pangiald can be bought in bakeries or pastry shops, but it was once baked in the home oven.
It is true that my family is contaminated, but we have never eaten chickpeas… so the pangiald remains right.
All Saints’ Day, bread … this phrase comes to mind: The two best and holiest smells are those of warm bread and rain-soaked earth. Ardengo Soffici
Here it rains less and less, but the earth is still wet: by fog.
So, rather than for the kitchen, it is on the scary side that Lomellina has nothing to envy, our atmospheres lend themselves a lot!
In fact, unlike the recipes, there is no shortage of legends.
Al diaval: the devil, for example, would have unleashed all his fury on the church of Santa Maria in Lomello to prevent the second marriage between Queen Teodolinda, a Catholic, and Agilulfo instead of Arian.
About the stria: witch, as you can imagine, there are many stories and it seems there are also direct testimonies … but you know, this part is the “soul” of these stories … forgive the pun.
Among all I would opt for the one that gave the name to The Branch of the Witches which is actually a wonderful branch of the Ticino river
It is said that The Branch of the Witches was named after the misfortune of a woman suffering from strange symptoms who on a full moon night, in order to purify herself in the waters with the help of her friends, finds herself having to face the devil and ends up transformed into a giant seaweed that drags all the other women to the bottom as well.
And the algae, which are the characteristic of that stretch of river, are said to resemble the hair of witches.