.: Arahura

Some things look weird and extraordinary from the other side of the planet. Or just from another perspective. For example: can you do a salad with chicken ? “Insalata” con pollo ripassato in padella ? sì !

Have you ever thought New Zealand looks like an upside down Italy ? Well… it seems I’m not the only one who thought so.

 

Vi siete mai accorti che la Nuova Zelanda sembra un’Italia a testa in giù ?

Pare che io non sia l’unica che ci ha pensato

 

 

 

Di sicuro dall’altra parte del pianeta esistono cantanti quasi sconosciuti qui, ma straordinari. Sure they have some extraordinary voices over there… some almost unknow around here.

“Arahura” refers to the like named river in New Zealand. The area was known for the presence of NZ jade (also called greenstone) and was the subject of wars for control of the mineral rich land. The song alludes to the idea that the river has no stake in the conflicts and goes on flowing despite it all.
Arahura, in Māori mythology (specifically that of the Ngāi Tahu people of the South Island), is a divine canoe which was made of pounamu (greenstone).

So lat’s take a canoe… ehm… a bowl, then put some green salad in it. In a pan brown some chicken pieces with oil, lemon, ginger and parsley.

Condite l’insalata con pochissimo olio, sale e origano. Put a little bit of oil, salt and oregano in the green salad. Then add the chicken.

Maybe it’s not as lovable as Marlon’s voice, but it seems nice to me.

.: Love me two times

Sometimes you make a dish and something on the side, then you realize that you can mix all together and it would be great. A volte sembra un secondo e un contorno, ma poi ti rendi conto che se li metti insieme fanno una bella insalata di pollo. Peccato che siamo solo in Aprile perché credo sia un fantastico piatto estivo.

Pollo speziato in insalata con origano. Spieced chicken and oregano salad.

evo oil – olio evo
red onion (shallot) – scalogno
coriander – coriandolo
ginger – zenzero
nutmeg – noce moscata
oregano – origano
salt – sale
and obviously chicken – pollo

Put the spices in the pan with the oil and lightly warm the mixture. Mettete le spezie nell’olio in padella a fuoco basso.

Cut the chicken in small pieces and wet it with the lemon. Tagliate il pollo a pezzi piccoli e bagnatelo con il limone.

Then put the onion and the chicken in the pan and go on cooking. Add oregano and salt at the end. Mettete il pollo in padella con la cipolla, bagnate con altro limone e cuocete. Sale e origano alla fine.

If you have lettuce, you can make a hot-cold chicken salad.


Se avete della lattuga o altra insalata, questo pollo può anche essere mischiato all’insalata per fare un’insalata di pollo caldo-freddo.

Oh well… even one time would do. La primavera !!

.: Upside down

We have to experiment, don’t be afraid of trying new combinations. How does that look ?

Ok, but not all you try turns out good or non tutte le ciambelle riescono col buco. I mean this chicken-ginger-nutmeg-zucchini-onion-almonds is ok, but something could be replaced and something could be better done. For example: I shouldn’t have started with onion

This is what I did, which means the order I put ingredients in the pan throughout the cooking: [questo è l’ordine in cui ho messo gli ingredienti in padella]

1. evo oil – olio evo
2. onion – cipolla
3. ginger – zenzero
4. nutmeg – noce moscata
5. zucchini – zucchine
6. chicken – pollo
7. almonds – mandorle
8. salt – sale

Problems: onion got burnt and zucchini was not the best combination of taste. [La cipolla si è fritta un po’ troppo – anche se a me piace – e le carote forse si sposerebbero meglio delle zucchine]

And this is what I should have done:

1. replace zucchini with carrots
2. evo oil – olio evo
3. ginger – zenzero
4. nutmeg – noce moscata
5. julienne carrots – carote alla julienne
6. chicken – pollo
7. onion – cipolla
8. almonds – mandorle
9. salt – sale

Ok now you know what to do. But as to me, for this evening I appreciated this, anyway.

But when you have two genius, “Upside down” is the chance for a successful improvisation (quality is bad, but performance is great!)

.: Happy birthday Mina

Mina is kind of milestone in contemporary italian culture. She’s the symbol of a unique personality, original in her singing style and (subversive) life choices. As an example of her oddness, she retired from public performances (in 1974), but continued to release new albums and songs. Last but not least, she is my mum’s favourite singer, so I’m sure she’s glad I’m dedicating this post to her. And I won’t put here a video of her last song, but I want to show how she used to sing in her revolutionary screaming style in 1960.

What was I eating this evening while watching Mina’s son, Massimiliano Pani, wishing his mother a happy birthday ? Something not so revolutionary, but somehow unusual, simple and convincing (to me).

Chicken with ginger and lemon. Sounds like an iceream? Uhm, maybe! But it’s not!

In a pan put some oil, ginger, lemon and parsley. Add the pieces of chicken and cook it well. Bit of salt and it’s done. Rosolate bene gli straccetti di pollo in olio, zenzero, limone e prezzemolo. Salate. Fatto. Very simple. I didn’t expect such a graceful taste.

Brava ! (the ginger side)

… and her melancholic soul must be shown too (the lemon side)

goodnight. You will never be forgotten

 

.: 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