Sometimes I get very excited about my roots. I suspect that a part of me radicated from some noble clan from old Spain; I suspect too that, going in back even further to some earlier time , that another part of me, can claim blood from ancient colonial Greeks, who occupied the South of Italy; and of course, I know, not that much suspect, that the most recent part of me, is as Italian as you can get, off the boat, stuck in a cultural purgatory, with roots in two continents, stuck in a time warp of traditions, old and new.
All this contrast, friction and excitement pushed me around, a set of forces that just told me: "cook it away , dancing Chef , cook it away ". And so I did .The result, a set a creations that thanks all in equal parts, well almost: I do recognize that some pork is missing: that's a different topic all together.
So here you are my friends, here are two interesting dishes, elaborate in their own way , elaborate in their emotional and mental genesis, tasty , bold, and yet authentic with a touch of modern.
|Papparde with Black Chickpeas, Calamari Rings, Topped with Sauteed Frisee|
|Braised Octupus with Purple Dandelions in Lemon Wine Sauce |
|Braised Octopus Lemon Wine Sauce|
Do you know where your roots are ?
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