I've been cooking my way through Ada Boni's regionali Italian book, and right now I'm in the chapter on Abruzzo and Molise. I just had a couple questions, as sometimes Ms. Boni can be a bit vague.
What kind of mushrooms should I get if she hasn't specified?
What is unsmoked ham fat? Do I just buy a fatty cut of pork and cut off the fat?
Where can I get a boned turkey, as I'd do an awful job myself? I was thinking Pino's. Same question for rabbit. These are outside the Fresh Direct world, of course.
What are chocolate strands?
What kind of lamb chops would she be talking about? Shoulder? The little rib ones? Loin?