“Pleasure is the most certain way to knowledge that nature offers us.” The Fire, 1.
One famous woman from the upper classes
Sake or white wine
2 garlic cloves
Lots of olive oil
My irresistible masculine charm
200 grams of cubed lamb meat
160 grams of pasta
Salt and pepper
Fondle the tomatoes, noting how the soft yielding quality of a ripe tomato bears a striking resemblance to a woman’s breast. When you are done, skin them, lovingly remove the seeds and delicately but firmly slice the remaining trembling, supple red flesh.
Slice and then sauté the garlic in olive oil then add the lamb meat. Once browned, add the tomatoes and simmer the pulp to a sauce. Use lots of olive oil when combining the sauce and cooked noodles, for lubrication, as after pouring in the pasta it and the sauce merge into one. Salt and pepper to taste.
Dismiss Albina for the night then serve the pasta with irresistible charm to one notable woman, the more famous the better, preferably in a garden terrace with air perfumed by orange blossoms and lily flowers under a glorious full moon. Use the distant silhouette of the of the Apennine mountains as a metaphor of a melancholic existential anguish you keep hidden within. Use the hushed, steady rhythm of the waves coming to shore somewhere beyond, from out of sight, as a metaphor for the ebbing and flowing of your uncontainable desire.
Add some freshly grated pecorino cheese and crushed hot pepper from Abruzzo after plating. Drink lots of red wine, never letting her glass empty as you compare the fading blue evening to the unfaded beauty of her face. As your irresistible charm and the wine begin to take effect, wonder aloud if her lips taste as succulent as the pasta, then deflower her in the garden.
The real recipe: (see paragraphs 2 and 4)
Ingredients: see above
Add the lamb pieces to a hot pan after brushing with olive oil, salt and pepper, brown, deglaze with sake or white wine. Crush a couple red garlic cloves lightly leaving the skin on and add, then the peeled, seeded and crushed tomatoes. Simmer the whole into a sauce, low and slow, for about 90 minutes or so. Boil some square pasta ‘alla chitarra’ and when cooked strain the noodles and pour them into the sauce and mix. Add some freshly grate pecorino and crushed hot pepper after plating. Serve with a Montepulciano d’Abruzzo.
by Susan Cook-Abdallah