Weekend Recipe – pasta noir: Mozart’s Vegetable and Salmon Pasta Minuet (263 this month)

Mozart’s Pasta Minuet

“I am happier when I have something to compose, for that…is my sole delight.” Letter to his father.

300 grams of short pasta
2 medium zucchini
1 bunch of fresh asparagus
1 small bunch of dandelion greens
1 small package of smoked salmon
3 medium tomatoes
2 cloves of garlic
Olive Oil
Dill Weed
Sesame Seed

Serves 3.

With a small precise knife, cut the zucchini, asparagus, greens, tomatoes, smoked salmon and garlic into tiny little pieces.  Put olive oil into a skillet and heat until it starts to merrily pop.  Add tiny pieces of garlic, zucchini and asparagus to the mixture and using two well-tuned wooden spoons, toss vigorously in the air as they are cooking.  The kitchen should be alive with tiny pieces of vegetable flying all over the place.  Don’t worry if some escape from the pan.  Enough will remain to blend harmoniously with other ingredients.
When the pasta is close to done, add the greens, tomatoes and salmon to the sauce, again using spoons to toss gleefully into the air, creating a quick colorful succession of tiny little pieces bobbing up and down, to and fro.  For added variety and flavor, add dill weed and sesame seed, allowing them to join the lively dance in the kitchen.
When pasta is done, strain and add to the sauce.  Open a sparkling red wine that fizzes and bubbles in counter time as you vigorously toss pasta and sauce with the wooden spoons to mix.  Serve immediately, ignoring critics who accuse you of using too many ingredients. -by Susan Cook

The real recipe: Slice the garlic and sauté in a pan with some olive oil. Add the asparagus pieces, beginning with the stems, then the tips and finally the chopped zucchini. Season to taste. Boil the short pasta, butterfly or penne. When the pasta has only a few minutes left to boil, add the peeled and seeded tomatoes, then the roughly chopped greens, and herbs to taste. Drain the pasta and mix it into the sauce, adding the pieces of salmon and a very little bit of extra-virgin olive oil. Serve with something that fizzles. 


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