Haggis Positano in Scotland
Possibly for the first time that we know of, the people of Positano Amalfi coast have tasted the famous haggis brought all the way from Scotland by a recent visitor. While she dined out on the most delicious combinations of fresh food that she could only dream about in Scotland the guests at the dinner party were hospitable enough to attempt a mouthful of the famous Scottish dish – HAGGIS – traditionally eaten on January 25th to celebrate our national poet Rabbie (Robert) Burns. A brief recitation of his accompanying poem “To A Haggis” was performed while onlookers appeared adequately bemused and somewhat beguiled by this Scottish custom. The Haggis was punctured dramatically while whisky was poured over it and set alight to the absolute delight of the spectators. On seeing the contents of the haggis spew forth the culinary vision was received with a mixture of trepidation, curiosity and polite disgust. The guests concluded that some traditions really ARE worth losing. So, next year, we may be looking for support from Italian food experts to rid Scotland of this ghastly attempt at cuisine in an attempt to replace it with something more succulent and visually enticing. Please send all your suggestions to rabbieburns@hotmail.co.uk ƒº If this is of the calibre you are looking for I will happily extend the piece as you require
Positanesi assaggiano il haggis dalla Scozia. Questo articolo che riguarda Positano ci è stato inviato da Maureen Londra per positanonews, il quotidiano online della costa d' Amalfi e Sorrento, in inglese. Haggis Questo piatto è servito nel giorno dell'anniversario di Burn, il 25 gennaio, e il giorno di St. Andrews, 30 novembre, portato su di un piatto d'argento da un highlander nel costume tradizionale, preceduto da una cornamusa che suona un'aria nazionale. [Chi ama però questo piatto ci fa sapere che è buono anche tutti gli altri 363 giorni, senza higlander e senza cornamusa] Ingredienti: 1 lo stomaco di una pecora (la sacca) 1 fegato di pecora i polmoni di una pecora 1 cuore di pecora 1 tazza farina d'avena 2 cipolle 8 once lardo di montone tritato sale pepe nero
