.: Gratitude

Do you feel grateful? I do. Maybe some people have been luckier than me, but I feel I have received a lot. I have received love, I have been given care, I have things that millions of (past and present) people will never have. So, I feel extremely grateful. Among some of the simplest things I feel grateful for there is food. Some dishes are even dearer to me, just because they remind me sweet people and joyful moments in life.

One of them is pasta al ragù, because I love my mum’s ragù and so this is like “a mum’s emotion” food

And a new joyful emotion food is pasta with salmon, ‘cause I recently enjoyed it with a special person who changed my feelings and thoughts from sad to happy.

I am also grateful to the living beings who were there to become my food. To the people who worked for taking it to me. For the universe who made me be here in this time and space, to enjoy all of this. Do you feel this is a bit too much? I don’t know. Ma pensateci. Pensate quando fate una doccia calda, che non è una cosa scontata per milioni di persone. Pensate quando mangiate cibo che arriva da migliaia di km. Pensateci quando un medico riesce a risolvere un vostro problema con una tecnica di cui fino a 50 anni fa nessun essere umano sulla terra poteva beneficiare. Pensateci. Think.

Considero valore ogni forma di vita, la neve, la fragola, la mosca.
Considero valore il regno minerale, l’assemblea delle stelle.
Considero valore il vino finché dura il pasto, un sorriso involontario,
la stanchezza di chi non si è risparmiato, due vecchi che si amano.
Considero valore quello che domani non varrà più niente
e quello che oggi vale ancora poco.

Considero valore tutte le ferite.
Considero valore risparmiare acqua, riparare un paio di scarpe,
tacere in tempo, accorrere a un grido, chiedere permesso prima di sedersi,
provare gratitudine senza ricordare di che.

Considero valore sapere in una stanza dov’è il nord,
qual è il nome del vento che sta asciugando il bucato.
Considero valore il viaggio del vagabondo, la clausura della monaca,
la pazienza del condannato, qualunque colpa sia.

Considero valore l’uso del verbo amare e l’ipotesi che esista un creatore.
Molti di questi valori non ho conosciuto.

Erri De Luca
da “Opera sull’acqua e altre poesie”

.: Dis-cover

I often wonder: is music over ? I ask myself this question because so many singers today make covers. As a matter of fact there are only 7 keys and you can’t create infinite melodies with a finite number of keys. Quel che mi meraviglia è che continuo a scoprire meravigliose canzoni che non ho mai sentito, solo grazie al fatto che qualcuno ne fa una cover. Be’… forse le note sono solo 7, ma le emozioni sono infinite.

Ed Sheeran rendition of “Make it rain” is great

but I think the original Foy Vance is greatest

It’s pretty much the same with cooking. You can’t make infinite combinations, and sometimes the classic recipes are so great that you can’t change them so much.

This is the simple panna e salmone * cream and salmon. I very rarely use cream, because it tends to hide flavours, but this is an exception. And recipe is elementary. You can even skip the browned onion step if you like

Just cook the salmon a very bit and add the cream. Fate semplicemente rosolare poco il salmone (che è già affumicato) e poi aggiungete la panna, che non va cotta, ma solo leggermente riscaldata, spadellando la pasta. Finally put the (previously cooked in salted water) pasta in the pan and blend

Of course it’s a very delicate taste. I only add a bit of pepper.

More nice covers ? Yoli Mayor, Jayna Brown.

.: 25 Aprile

Ogni anno, in Italia, il 25 Aprile, qualcuno si sveglia, nel suo comodo lettino, si alza, fa colazione e poi, con la libertà di parola conquistata a caro prezzo da ragazzi morti più di 70 anni fa, coglie l’occasione per lanciare fango su questa festa e su tutto quello che significa. I know, some italian people think liberation day is something “old” or even something we should not mind, or something to dany or to forget. Some italian people think those boys and girls who fighted against fascism in the 40s are not worthy of celebration. Well, I’m not one of those. Certa gente dovrebbe fare una seria riflessione, io credo.

I know we owe to the young americans and english people, and I am grateful to them. But I am also grateful to those who opposed fascism from a more difficult position, being italian citizens in a country occupied by the German troops.

So, when I listen to this kind of songs, songs that speak for young boys and girls who risked their lives so that we, now, can live a comfortable and free life… I feel emotional.

and I think we should remeber those boys and girls. Forever.

And to celebrate, I cooked pasta with scottish salmon, yeah !

the usual chopped onion browned in oil, with a bit of ginger, parsley and pepper (also a very bit of milk)

and some fettuccine.

Noi sognavamo un mondo diverso..
un mondo… un mondo di libertà
un mondo di giustizia,
un mondo di pace e un mondo di fratellanza e di serenità.
Ho 85 anni, da allora ne sono passati 60, e purtroppo questo mondo non c’è.
E allora, riflettete, ragionate con la vostra testa e continuate la vostra lotta.

Between Parma and Reggio Emilia, in the former house of the Cervi Brothers, now there’s a museum. Every year people from every part of Italy come here and celebrate, because freedom is not conquered once for all.

.: Present past

Something old, something new, everything always changing… I created tagliatelle with salmon, potatoes, ginger and cinnamon. Sounds weird ? Well, tastes good. Ok tagliatelle salmone, patate, zenzero e cannella sembrano strane, ma effettivamente è un buon mix.

We all have our “time of the heart”, our Dreamtime, the years when we were powerful, we were full of hopes and dreams, full of passion and energy, the time when we felt invincible and immortal. So when I want to feel good I visit those days, between 80s and 90s… and make past present, in a jump!

Let’s jump in the kitchen then.

I will not tell you to make tagliatelle or fettuccine, just buy them and cook them in  salted water as usual. This is the “old” part. The new one starts with potatoes: cut them in cubes and boil ‘em in water for 3-4 minutes. Bollite le patate a cubetti per renderle morbide.

Then put potatoes in a pan with some oil, rosmary, ginger and cinnamon, and brown them for 5 to 10 minutes. Saltate le patate in padella con olio, zenzero, cannella e rosmarino per 5-10 minuti.

Then add the salmon and just brown it very slightly. In the end add the tagliatelle and let them take the taste of the dressing for a minute in the pan. You can serve.

Aggiungete il salmone e scottatelo leggermente, infine saltate le tagliatelle nel condimento et c’est fini.

and ask yourself: why can’t this be love ?

it can ! Look again