Yes, I suppose mixing Scottish and Italian food is a bit odd, but that’s what we did today in sunny Milan when we finally got round to opening the tinned haggis which I had got from Alessandro the landlord of the 442 pub.
Now, as some may know, haggis is traditionally served with mashed potato and turnips, but not having the turnips, nor a potato masher, we resorted to the Italian purè as an acceptable alternative to mash. Our purè had cheese and ham mixed in, on the off-chance that out little one would not be a haggis fan.
Stop reading, start speaking
Stop translating in your head and start speaking Italian for real with the only audio course that prompt you to speak.
While my other half found the haggis a bit odd, I thought it was fine, and it went very well with the purè. My other half went one better and started to eat her potion of haggis with Brie – which, I imagine, is not something that is done every day! Scottish purists may well have a minor heart attack upon hearing such sacrilege. However, I’m about to suggest something that the Scots would probably lynch me for, that is: How about trying haggis with polenta? I think the two would go together rather well, and would certainly make for a hearty winter repast.
Oh, and our little four year old earthquake would not even try the haggis, Brie or not. But, then again I think it would be true to say that haggis does not really have the most appetizing appearance. Still, I shall be asking Alessandro for another tin of haggis, in order that I can see what it is like with polenta. Talk about fusion cuisine.
