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What do you see in the combination of all these ingredients? Cyber taste and smell them, in their rich simplicity and delectable contrast. Roland Barthes famously talked about the mythologies that foreground our sense of something; that give it its mentative taste. In this respect, this dish is certainly something that holds a semiotic power. I see the three colours of the Italian flag, Basil (Green), Tomato (Red), Boccocini (White). The amalgamation of these quintessential ingredients conjures all the Italian touristic stereotypes that make the cuisine so rich, not only for italians, but those who exist beyond Italy's demarcated national boundaries. Enjoy the recipe in this way. Cooking is much more than a meal. Cuisine is to be shared.
However, I will repeat the traditional truth of all italian cooking. More pasta to less sauce. The pasta is the principal ingredient. Flavours should always be simple, with the best of ingredients, and a sauce that suits its design. This is the pasta dish that takes me on a tour around the south of italy with its fragrant tomato base, tarte but refreshing basil aroma contrasting the clean cheese taste of baby bococcini. This is thoroughly delicious if you're looking for that quick-fix yet satiating pasta dish.
Ingredients
1 large bunch of basil
4 cloves of garlic
100ml good quality extra virgin olive oil
400 grams of cherry tomatoes
250 grams of baby Bococcini
A packet of pasta
75 grams of Parmesan Cheese
Sweat chopped garlic in olive oil on a low heat for 10 minutes, do not allow any of it to turn brown. Chop half the bunch of basil finely and add to the oil and garlic and incorporate until a pesto-like sauce is produced on the bottom. Prevent the basil from burning also. Turn the heat up to full and add cherry tomatoes and a touch of the pasta cooking sauce. Cook for a minute or so and turn back to medium and cook for a further 4-5 minutes, or until the skins of the tomatoes peel back. Add the rest of the basil roughly chopped, and cooked pasta. Add the baby Bococcini balls and mix through till all the pasta is coated. Grate parmesan over to provide a slightly salty edge. Season to taste.
Perfecto.
These crêpes were what i woke up to nearly everly morning when staying with a lyonnais family in France, with of course, a slather of nutella not far away. I never seem to be able to repeat the recipe with the same delicate perfection my mère d'accueil did. This is where my initiation into the lyonnaise tradition of cooking really started. These crêpes are one of those grand symbols of my stay and remind me everytime i cook them of the freedom i felt there, and that docked on sense of cultural hybridism i have for Australia and France.
Orange, sweet citrus flavours hide in the delicately light consistency. The secret to their lightness is a balance between butter, oil and sugar, and the chemical processes that join them amongst the alcohol and orange rind. They steal me away from the fond memory of pancakes with their cakey, glutinous taste. Only half of an indulgence until you have more than one. Serve amongst loved ones, with jam reserves, and orange juice (if you're feeling especially indulgent melt a few pieces of chocolate between one straight off the stove).
Ingredients
250 grams of flour
80 grams of a neutral oil e.g vegetable
60 grams of caster sugar
80 grams of butter
Six eggs (do not be afraid)
3/4 litre of milk
1 tbsp of grand marnier
1 tbsp of old rum
1 orange for rind.
extra oil or butter for the pan
Melt the butter in a pot till it gives off a nutty odor. Scrape the white fat off the top if you want to reduce the cholestrol content.
Mix the flower, oil, sugar, eggs, alcohol, orange zest and the melted butter. Once joined as a smooth paste slowly add the milk until incorporated and to achieve a silky and consistent batter. Reserve 200mls of the milk to add to the mixture As with all things that contain flour the amount of milk can alter slightly so just go by intuition. Rest the mixture for an hour or so in a warm place, and add the remaining milk to the batter. (optional)
Warm a pan and add a dob of butter or spoon of oil (preferably a crepe pan, but it's possible in a normal sauce pan). Wait till it heats to the point of sizzling the butter. Take a large Chef's spoon place 1 1/2 spoonfools in the pan and circle the mixture so it creates a circle in the pan. Cook crêpe for around one minute on each side, or until the alcohol starts to brown and create a pattern. You should have a few bubbles coming up, but not too many, this is a sign of a good batter consistency.
Place each crepe on top of one another to stop them drying out. Garnish as soon as possible once cooked.
Ready to serve. Much more of an experience than the pancake, and so much more delecious.
Food has been one of the passions that has ruled both my travels and my perceptions and sharing of culture, and thus fueled my larger passion for Creativity as a general concept and the Arts. From the age of 15, having gone on exchange in France where I was welcomed into the traditions of a lyonnais french family I was taught the inner secrets of their strong culinary tradition which gives their city the reputation as Le capital gastronomique du monde. It was like liquid gold in a culturally fragmented place such as Australia.
From this I then made the acquaintance of an older friend Felicia, whom I have travelled around the world with in search of the best food and recipes from France, Singapore, and Thailand. Our next destination is Italy. Here I will share with you my favourite recipes as my culinary interest grows, and my favourite places to go in Sydney to enjoy the amazingly rich diversity of foods that converge in the city's global space.
Bonne lecteur et bon appetit!
Good reading and eat well!
Passionately,
The Food Philosopher
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