venerdì 21 giugno 2013


Trying to define an actor I would say that is "a person that has the capacity to live, breath and create the strengths, weaknesses and emotions of a written character, to make him real". James Gandolfini had all this and much more, he was able to deliver the magic of reality in each one of his perfect interpretations and he also became a real cult thanks to his physique du role of a Mafia boss. 

We will miss his magic, but we will always have his work. Gone too soon and remembered forever.

James was born with an Italian soul and an appetite for Italian food. Life made him the college roommate of famous chef Mario Batali and fate wanted him to spend his last days in Rome. 

In memory of him and on how much Tony Soprano loved food here is one of the fantastic recipes taken from the Soprano's Cookbook: Pasta e Ceci.

Hope you are enjoying James, wherever you are!

Ingredients for 4 people: 2 ounces pancetta, chopped, 1/4 cup olive oil3 garlic cloves1 pinch crushed red pepper flakessalt2 cups chopped canned tomatoes2 (16 ounce) cans chickpeas1/4 cup chopped fresh flat-leaf parsley8 ounces spaghettifresh coarse ground black pepper

In a large pot, cook pancetta in oil on a medium heat until lightly browned. When pancetta is ready add the red pepper flakes and the garlic: you can choose if you want to chop it and mix it with the sauce or (like I did) if you want to keep it as a whole. Cook for 5 minutes.

Add tomatoes, chickpeas and parsley, bring to simmer and cook for 15 minutes.

In the meantime prepare the pasta: in a tall pot pour a large amount of water (almost to fill the pot up) make it boil, add big grain salt and cook the spaghetti for the cooking time indicated on the pack.

When the sauce is ready with the back of a spoon crush some chickpeas and (this is a little change I made to the original recipe) add also a couple of small chopped fresh tomato.

When pasta is al dente mix it with the sauce and serve with ground black pepper.

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