[...] I want to tell you about the chili.
The dried chilli, lanka, is the most powerful spice. With its red skin and wrinkled, the most beautiful. It has another name: danger.
The chili sings with the voice of a hawk flying over mountains calcined by the sun in a circle where nothing grows. "I, Lanka, born of Agni, the god of fire, the son of Brahma. Gocciolai The tips of the fingers to bring the taste bland on this earth."
Lanka, I think I'm really in love with you.
[...] pepper, spice red Thursday, the day of reckoning. The day invites us to take a lot of our lives and turn it over completely. Day of suicide, the day of murders.
Lanka, lanka. A Sometimes I let me your name rolls on the tongue. And they taste the seductive bite.
Countless times the ancients warned against your authority.
"My daughters, use this only as a last resort.'s Easy to start a fire. But extinguish the flames?"
's why I'm holding Lanka. Ten-headed Ravana chose your name for his magical kingdom. The city adorned with a million jewels finally reduced to ashes. Even if the temptation came to me more than once. Like when Jagjit entered the shop.
the inner room, on the top shelf, is a sealed vessel filled with red fingers of light. One day I'll just open and the chillies floating ashore. It caught fire.
Lanka, son of the fire, purifying evil. When there is no other remedy.
pg. 32 "The Mistress of Spices" Chitra Banerjee Divakaruni
I'm sure many of you have noticed the exorbitant number of contests in progress at the time, I personally like to participate for various reasons, first of all to make new friends with whom to share foodblogger this mania also give you power that pushes me to feed my culinary creativity. Unfortunately I can not dedicate myself to all those who would like to take part, I put all of myself but I'm sure someone can not participate, I do not want friends creators.
Among those I noted and for which I have already ideas in the pipeline (actually in the kitchen ..) there are two that I could not fail to participate are:
Claudia "Verdecardamomo"
and
Milena "The monkey raw"
who follows me is well aware of my passion for spices, especially flavored for cooking, but especially for what I believe, in my humble opinion, the king of the world Spicy:
chili (it is indisputable confirmation of the title of my blog).
(image extracted from the Internet, which are particularly tied)
Just this red creature dedicate the premise of this post, or a few lines from book, which I'm about to complete reading, "The Mistress of Spices." I was curious about its title from millions of other texts in the library, intrigues me the whole story, his bizarre and detailed stories on the properties of some spices and imaginative anecdotes related to them.
The preparation that I propose is born precisely from my love for spices, match them with pleasure, the combination can imagine that before giving way to the work of pots and other ingredients. So now obtained by combining the mental (which included the use of different spices: Kummel) gave good results once again pushing my husband to think that perhaps his wife is a Mistress of Spices ...
INGREDIENTS
semolina pasta "The 6 hearts" ( making pulp of Gragnano )
1 shallot
250 gr Smoked Salmon 100 gr white beans
of Spain (cooked, canned)
chilli and Kummel ( Mondospezie )
raisins
unsalted pistachios of Bronte
extra virgin olive oil
PREPARATION
I fried shallots (finely chopped) in the oil ages, with chili
Once it is browned I added the salmon straccetti
(leaving by 2 bits for the final decoration of the dish)
I cook for a very short period of time, then I put some seeds of Kummel and then the raisins
At the same time I shake the beans (private preserves of their liquid),
creating a creamy sauce that I added salmon
I let it cook for a few minutes, mixing thoroughly,
so as to assemble all the ingredients for each
I cooked the pasta in boiling salted water
Once ready, I together with the dressing described above
I Served the hearts of roses with raw salmon and a rich sprinkling of chopped pistachio
imagine your facial expressions of disgust at what to read the title of the post, I am here to reassure you, but you can only try to believe this combination (of course accomplices also used spices) was surprised myself that I designed and my diner .... It tastes wonderful, all the ingredients retained their taste but at the same time are completely blended together, creating a sauce that still once emphasizes the majesty of the chili and welcome to my kitchen, the aroma of one, for me, a new spice, or the Kummel.
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