.: Either way I win

When it’s saturday night and you don’t feel like goin’ out, you may want to treat yourself with just the classic comfort food… and I did it.

Tenderloin and fries… the simplest cuddle you can give to yourself… you’ll never change..this truth

and what else ?… a perfect home made tiramisù…

Either way I win… don’t you think so ?

.: Steep cliffs

I live in a grassy plain region. But I feel like I’m among steep cliffs. Sometimes I feel on the edge of something dangerous… like a tightrope walker I try to keep a balance, but the void is there and looks into your eyes…
Sometimes you need to plunge into something new and let things go.

So this is something new, unusual, completely messy, but tasty.
Zucchine
Onions – cipolle
evo oil – olio evo
Minced meat (beef and pork) – carne macinata (manzo e maiale)
Asiago cheese
Breadcrumb – pangrattato

Cut zucchini and onions in thin slices, mix the breadcrumb and the meat.

Cook the zucchini (a bit more) and the onion in a pan with some oil, then add the meat.

In the end add the Asiago in small cubes and let them melt a bit.

Sometimes you have to jump into the unknown and taste it.

.: Little Big Italy

Italy is a small country when compared to United States, or even Germany, France or many other ones. Some have a larger population, other a bigger territory; some are more powerful, others’r more influential or rich, but hey… think and find another “small” country that everyone in the world would like to visit at least once in life. Find one who’s got more art treasures and more landscape diversity with such concentration of beautiful places, cities, mountains, seasides or countrysides. Find one who has given to the world as much creations, ideas, thoughts, inventions and even words. Ok, maybe a lot has been done in a remote past, but still people from the “boot” often amaze the world even today; sometime with “simple” things like food. Or music.

Of course I don’t mean other countries didn’t give the world extraordinary talented people or inventions, ideas and so on. Just think that Italy is kind of thick when we talk about things making the world beautiful and enjoyable. Italy never even had any true colonialist empire (as UK did), but the estimated number of italian descent people in the world is about 66% of Italy’s population.  Sure Italy has/had lots of problems and imperfections, but what country has none of them ? I really hate our bad sides: bribery, poor organization, individualism, lack of civic-mindedness and more. But, for tonight, I want to look at the good side.

Maybe it’s just out of all these differences, contradictions, contrasts, inconsistencies, incoherences… out of all this diversity that so much beauty can spring.

Sure no one can say we’re a cold and dull place. And it’s nice to think I was born here just by chance. So this is the dinner: makhmar bread (the foreign) and veneziana style liver (the traditional). Mi piace l’idea che infondo l’Italia è sempre stata un crocevia, un miscuglio, un laboratorio di culture. La nostra cultura è un puzzle di differenze. Per definizione. Siamo a metà tra il nord Africa e il nord Europa, tra la Catalogna e la Croazia, tra la Grecia e la Francia, tra l’America e gli Urali. Abbiamo il duomo di Milano e quello di Palermo. Meucci, Fermi, Volta, Dante, Boccaccio, Michelangelo e anche Rita Levi-Montalcini, Dario Fo, Enzo Ferrari, Angela e Luciana Giussani. Mi sembra giusto accompagnare il fegato alla veneziana con il pane alla marocchina.

First I made the dough for the bread and I let it rise

then you only need to cook it in a pan

and the bread is ready

Second you clean out the liver, cut the onions and put all together in the pan with some oil. Pulite il fegato, tagliate la cipolla come vi piace di più e mettete tutto in padella

and then you can enjoy the result

.: Turn(er)

I have some more left-over roast. And I hate repetitions. So I want to offer you another way of garnishing a very tender and tasty meat: pork loin roast with apples. Vi propongo un altro modo di guarnire l’arista arrosto: maiale con le mele. Sembra uno scioglilingua ? già…

Ma qui parleremo anche di Joe Lynn Turner, ecco il perché del titolo. Ok, I don’t mean Joe Lynn Turner is like a pork loin, oh no !  But Certainly he is (was?) a great singer, writer and producer, and he joined many bands as a central element. So we will talk a little about him and guest two great songs here with this unusual tasty course. Non ci vuole molto per farlo, specialmente se avete già l’arrosto che va solo riscaldato. More or less it takes 10 minutes to prepare and cook.

Peel and cut the apple(s). Melt some butter in a pan. Tagliate la mela (o le mele) e sciogliete un po’ di burro in una padellina.

Fate cuocere le mele nel burro e se volete aggiungete un po’ di cannella, noce moscata e sfumate un pizzico di limoncello. Cook the apple cubes in the butter with some cinnamon and nutmeg. I also added some drops of lemon liquor.

When they start to soften, put them in the pan with the meat. Quando si fanno soffici, aggiungetele all’arrosto e continuate a cuocere per poco.

Il gusto è particolare, perché si abbina il dolce della mela con il salato dell’arrosto, ma sono entrambi gusti delicati, quindi si sposano bene. They are both delicate flavours, so I think they combine well.

You tell me.. but only after you’ll have appreciated Joe Lynn Turner and how he perfectly combined with both Blackmore and Malmsteen.

My favourite is Stone cold, but…

Rising Force is also great 80s music. Well… at least for me

 

.: Under a violet moon

Sometimes you need to feel like you are in an ancient tale, eating something really simple, warm and smelling like friendship and childhood. The atmosphere of a magic tavern, with someone singing old songs…

If you’ll cook my ragù and use it to dress some tagliatelle, you will try that feeling. But.. what are tagliatelle ? Do Italians know ? Well, some of them. Others would talk about fettuccine, but hey… the important thing it’s it is pasta with eggs inside. There are basically two kind of pasta: with eggs and without. The one without eggs is the most common one, like penne, spaghetti, maccheroni and so on. The one with eggs is mostly freshmade, but you can easily find it in the dried up version. My granny was a master in making pasta with eggs. Maybe it’s because of her that tagliatelle make me feel so nice… remind me of her. Sweet old days of bliss.