Mardi Gras... to whom? Let's celebrate at the table, but not too much

Shrove Tuesday, of course it has a strange name. Many times we have heard him mentioned, but often without knowing the actual reason for that name, or without knowing the tradition behind those two words that are as simple as they are, as they are unusual when combined. The name Shrove Tuesday is so strange that just hearing it mentioned you already feel guilty, don't you think?
So why is it called that? Do we have to eat so much this day? And why precisely during the carnival period and not before or after?

Shrove Tuesday: between opulence and arid desert

start by making some clarity, and allow me to play the role of Piero Angela for a few moments. So: Shrove Tuesday concludes the week of the seven fat days of carnival, and precedes Ash Wednesday, which marks the beginning of Lent, or the forty days dedicated to fasting, penance and prayer that precede Easter.

So here is that on this day it is as if we were in the middle between two realities: behind us is the “fat” of the carnival week, which is traditionally the holiday season, with typically fried desserts and lathered tables, in front of us instead there is the driest desert, the drought of fasting in the period before Easter. Obviously we're joking, but according to religious tradition, Lent is characterized by a meat-free diet.

According to traditional culture, therefore, Shrove Tuesday is that day that marks the end of 'pleasure' and whims at the table, and therefore represents the exploit, the peak of the mountain of the 'Sgarri'! With this in mind, Shrove Tuesday is therefore an opportunity to consume all the succulent foods left at home, including meat, formerly considered a luxurious food.
In addition, the 'fat' that accompanies Tuesday has always been associated with the pig, the symbol par excellence of opulence. A fortuitous coincidence is that if in France there is “The Time of Apples”, here we have the "time of the pig “, and it's already funny like that. In fact, the period that starts from December 13, the day of Saint Lucy, and lasts throughout the month of January, is traditionally considered the perfect time for the processing of pork meat and the production of the first cold cuts. This is because January is the right month as it includes the ideal phenomena for obtaining the highest quality: the cold climate, a certain degree of humidity and even a bit of fog.
So let's take the pig's time, sprinkle it with plenty of sweet Carnival and we'll get

Modern times: the menu for 'Shrove Tuesday but not too much'

Today, however, it must be said that Lent is no longer as strictly respected as it was years ago, so it is no longer necessary to vent your gluttonous sins before this period. For this reason, what we propose is to preserve the centuries-old tradition of this day, bringing pleasure to the table, while avoiding exaggerating with fats and calories (if you are looking for foolish and dietary menus, however, you are not in the right place).

Here is a suggestion of menus for your Mardi Gras, with tasty and tasty ingredients that will allow you to bring the joy of the party to the table, but without exaggerating too much: you will be able to close the button of your pants once you finish eating.

Let's start with the appetizer: I feel particularly joking to offer you a low-ash goat cheese, a leaner and more digestible cheese than others, which has that delicious touch of ash on the surface that will make you think about the next day. It goes well with pear mustard or acacia honey.

Let's move on to the first course. It is not my intention to cause dismay, but the proposal is a good dose of carbonara with bacon that takes the place of the pillow. We are well aware of the Italianness of this dish and we don't want to kill tradition (never!) , we only want to make a small exception and a small calorie count so as not to blow the button on the jeans. Yes, because the pillow is fatter and has more calories: for the same quantity, if, for example, we take 100 g of both products, we will find that the bacon will contain 450 kcal, compared to 45% fat and 40% water; while the pillow will contain 655 kcal, winning the podium of the fattest sausage, with 70% fat and 22% water. A grated pecorino cheese, a sprinkle of black pepper and you're done! Oh well I admit it, now I feel guilty. Let's do this, let's call it “Wrong Carbonara” huh? Now I'm feeling better. Then if you want to fill up on calories or your Italianness feels hurt... your pillows! Even my pillows, since in the end even my Italianness was wounded (I'm not hiding my tears).

I also suggest a second course based on pork, a nice fresh pork tenderloin, cooked in the oven or in a pan, served with a side dish of vegetables, such as onions, potatoes or zucchini. Juicy and melt-in-your-mouth... mouth-watering!

For dessert, since it's the last day of carnival, I'll stick to the traditional classics: fritters or chiacchiere, but baked in the oven! This way you keep a bit of restraint and at the end of the meal you won't have greasy hands and a weight on your stomach.
I would say that I have presented you with the right compromise for a great meal, succulent and delicious, removing some fat from this Tuesday.

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