Less than 24 hours have passed since Germany won the Soccer World Cup and I decided to find the inspiration for my next recipe from a German movie which is also one of my favorite "gastronomic" films: Soul Kitchen.
Scritta e diretta dal regista tedesco (di origine turca) Fatih Akin la pellicola ha un ritmo comico che non ti lascia un attimo di tregua e ti incolla allo schermo per seguire le tragicomiche vicende del giovane cuoco (di origine greca) Zinos proprietario del non proprio super chic ristorante Soul Kitchen.
Written and directed by the German director (of Turkish origin) Fatih Akin, the film has a perfect comic timing that won't leave you moment to breath and keeps you glued to the screen to follow the tragicomic events happening to the young cook Zinos (German of Greek origin) owner of the not very chic restaurant Soul Kitchen.
Poor Zinos has to try and survive from his back blocked because of an hernia, the tax agent that takes the sound system, his girlfriend that leaves for China, his brother that exits from jail and as old school friend that wants to con him and speculate on his property.
L'arrivo di uno chef che lo aiuta a rielaborare il suo menu e di una band che suona dal vivo daranno l'avvio ad una musi-gastronomica rivisitazione del Soul Kitchen rendendolo uno dei ristoranti piu' in di Amburgo!
A new chef that helps him rework his menu and a band that comes to play live for the costumers will give the go to a musi-gastronomic revisiting of the Soul Kitchen making it one of the place to be in Hamburg.
The recipe that plays the most important role in the plot of the movie is a dessert sprinkled with an unknown and very aphrodisiac spice: I looked for a Mediterranean spice that could have the same "effect" and I found out that a Greek myth wants Saffron to be prefect to turn on all your senses!
SEMIFREDDO ALLO ZAFFERANO - SEMIFREDDO WITH SAFFRON
Ingredienti: 3 uova, 50gr di zucchero di canna, 50gr di zucchero a velo, 200ml di panna da montare, un pizzico di sale, 3 cucchiaini di zafferano, acqua, pinoli
Ingredients: 3 eggs, 50gr of brown sugar, 50gr of powder sugar, 200ml of cream, a pinch of salt, 3 small spoons of saffron, water, pine nuts
Whip the egg whites with the powder sugar and put them in the fridge. Prepare the sugar syrup melting on a medium flame the brown sugar with 2 spoons of water. Mix in a bowl the syrup with the egg yolks and put the mixture in the fridge.
Mettete i pinoli sul fondo di un contenitore rettangolare per dolci e versate il composto. Mettete in freezer per almeno sei ore.
Put the pine nuts on the bottom of a rectangular dessert container and pour the mixture. Put in the freezer for at least six hours.
Servite il semifreddo tagliato a fette e cosparso di zafferano e pinoli tostati. Slice the semifreddo and serve it sprinkled with saffron and toasted pine nuts.