This is a story about a dish from my childhood that sounds more like an exclamation than a recipe. My grandmother used to make it on rare occasions because it was somewhat labor intensive and only my uncle would eat it. But when I grew up I developed a real passion for this garlic, veal, and tender cartilaginous-studded gelatin-encased delicacy (whew--a mouthful!)Recently, Grace Bello of Tablet Magazine interviewed me on the subject of this dish and has just posted this well-researched and informative article on it. I've always described pitcha's appearance as similar to terrazzo tile, but I much prefer Grace's vision: With its neat appearance, its translucent amber hue, and its settled flecks of meat, it looks not unlike an odd gem, luminous and undiscovered.
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