GNOCCHI OF FARINA (Gnocchi di Semolina)

GNOCCHI OF FARINA (Gnocchi di Semolina)

1 pint of milk 1 egg 1/2 cup of farina Butter and cheese

Put the milk on, and when it boils add salt. Take a wooden spoon and, stirring constantly, add the farina little by little. Cook for ten minutes, stirring constantly. Take off the fire and break into the farina one egg; mix very quickly, so that the egg will not have time to set. Spread the farina onto the breadboard about the height of a finger. Allow it to cool, then cut it into squares or diamonds about two or three inches across. Butter well a baking-dish, and put in the bottom a layer of the squares of farina; sprinkle over a little grated Parmesan cheese (or Gruyere), and put here and there a small dab of butter. Then put in another layer of the squares of farina; add cheese and butter as before. Continue in this way until your baking-dish is full, having on the top layer butter and cheese.

Bake in a hot oven until a brown crust forms. Serve in the baking-dish.

anti pasti

scarola, sfogliata e pulita 60 gr

finocchio a lamelle 50 gr

grana padano a scaglie sottili 40 gr

un pompelmo -

un'arancia -

un limone -

cerfoglio -

due cucchiaini di olio extravergine d'oliva -

sale -

pepe -

Per la ricetta delle crudità con grana e agrumi, pelate a vivo il limone, l’arancia e il pompelmo, raccogliendo in una ciotola tutto il succo che sgocciolerà dagli agrumi durante questa operazione.

Della polpa pulita dei frutti, pesate g 60 di pompelmo, g 30 di limone, g 60 di arancia, quindi mescolateli in un piatto con le lamelle di finocchio, la scarola e il Grana padano a scaglie.

Condite l’insalata con un’emulsione preparata con g 30 di succo di agrumi, olio, sale e pepe; servitela subito guarnita con cerfoglio.

POLENTA PASTICCIATA

POLENTA PASTICCIATAPOLENTA PASTICCIATA

3/4 of a cup of Indian meal 1 quart of milk

Boil the milk, and add the Indian meal, a little at a time, when milk is boiling, stirring constantly. Cook for one-half an hour, stirring constantly. Add salt just before taking off the fire. The Indian meal should be stiff when finished. Turn it onto the bread-board, and spread it out to the thickness of two fingers. While it is cooking prepare a meat sauce, and a Bechamel sauce as follows:

MEAT SAUCE

Take a small piece of beef, a small piece of ham, fat and lean, one tablespoon of butter, a small piece of onion, a small piece of carrot, a small piece of celery, a pinch of flour, one-half cup of bouillon (or same amount of water), pepper. Cut the meat into small dice; chop up fine together the ham, onion, carrot, and celery. Put these all together with some pepper into a saucepan with the butter, and when the meat is brown, add the pinch of flour, and the bouillon a little at a time (or the water), and cook for about one-half an hour. This sauce should not be strained.

spaghetti con tonno fresca

SPAGHETTI WITH fresh tuna

While one-half pound of spaghetti is boiling in salted water prepare the following: Take two ounces of tunny-fish and cut them into small pieces. Put them into a saucepan and fry them in their own oil. This oil is generally sufficient, but should it not be, add another tablespoon of olive-oil. When the tunny have been fried add a teaspoonful of chopped parsley and four tomatoes, peeled and the seeds removed, and a pinch of pepper. Let the tomatoes cook thoroughly. When they are cooked put the spaghetti into the saucepan and move them about with a fork and spoon until they are thoroughly mixed with the sauce and the tunny. Then serve.

MACARONI "ALLA SAN GIOVANNELLO"

MACARONI "ALLA SAN GIOVANNELLO"

While three-quarters of a pound of macaroni are boiling in salted water prepare the following: Chop up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side. Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.

RIBBON MACARONI (Pasta fatta in Casa. Fettuccini)

  2 1/2 cups of flour
  2 eggs
  3 tablespoons of cold water
  1/2 teaspoon of salt

Put the flour on a bread-board. Make a hole in the middle of it, and break the eggs into it. Add the water and the salt, and mix all together with a fork until the flour is all absorbed and you have a paste which you can roll out. Then take a rolling-pin and roll it out very thin, about the thickness of a ten-cent piece. Leave it spread out like this until it has dried a little. Then double it over a number of times, always lengthwise, and cut it across in strips about one-half inch wide. Boil two quarts of salted water, and put the ribbons into it, and cook for ten minutes, then drain. Serve with the meat and sauce as in receipt for Macaroni with Meat and Sauce, or with the tomato sauce and cheese only, as desired.

the cardinals salad

the cardinals salad

Wash a good lettuce and a bunch of water-cress. Cut a cold boiled beef into strips, add six radishes, two hard-boiled eggs chopped up, and one small sliced cucumber. Arrange the lettuce-leaves in a salad-bowl, mix the other ingredients with a sufficient quantity of mayonnaise sauce, put them in the midst of the lettuce, and serve.

THE EROTIC MUSEUM

il Musée de l’Erotisme. Anche ad Amsterdam, nel Red Light District, ne esiste uno di simile, ma quello di Parigi si distingue dal suo omonimo olandese per almeno tre motivi: il primo è la ricchezza della sezione antropologica, che conta svariate decine di manufatti provenienti da diverse epoche e latitudini.

Dalle terrecotte etrusche ai feticci africani, dalle colorate statue balinesi agli avori cinesi, la collezione dimostra come il tema erotico sia stato affrontato senza particolari inibizioni da quasi tutte le culture tradizionali e spesso proprio nel contesto dell’arte sacra (come simbolo/auspicio/invocazione di fecondità e fertilità).

Il secondo punto di interesse è la parte dedicata alla storia e al costume delle case chiusedalla fine del I secolo al 1946, con fotografie d’epoca, documenti vari e perfino un bidet in porcellana originale (come è noto, questo accessorio da bagno si diffuse proprio nell’ambito della prostituzione).

Infine, ai livelli più alti (il museo si sviluppa su ben sette piani!) vengono ospitate mostre temporanee di artisti internazionali, le cui opere esposte sono in alcuni casi disponibili per l’acquisto.

Ben più dei sexy shop che lo circondano, il Museo rimanda un’immagine dell’eros che un po’ si è andata a perdere nel tempo: attraverso queste varie declinazioni artistiche, raffigurazioni antiche e contemporanee, il desiderio sessuale viene riportato alla sua originaria dimensione mitologica, archetipica e sacra.