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rock'n'roll

What can you expect from a perch fillet canned in a box that reads: "Tastes of the sea and, above all, from" Africa ". In short, what I propose is a dish that is rooted in the tradition of Lombardy, along rivers and lakes, but the raw material was likely to make me look bad.
Instead, after all, is not that this bass was so bad.

Then, considering that it was a recipe that would together with an evening dedicated to rock and roll and music in general (my first passion), the frills were not too welcome. But the risotto with perch, with a good fresh Lugana is a simple dish to prepare, but full of flavor that can satisfy every palate.

It 's the case of Chris Hannah, who came to see me and my friends during a break from studio work with his band Propagandhi. It 's a Canadian, and like all Canadians, much like the Italian cuisine. Every time you can come and visit, and in this period, he was in Milan for a short holiday. "Hey guys! I'm here ... and I'm hungry."

Va beh, non ero pronto per ospitare un personaggio tanto illustre. Così chiamo il mio amico inglese Freddy e lo prego di far compagnia a me e altri due amici, per passare una cena tutta dedicata alla musica e soprattutto al rock'n'roll.  Con l'inglese non ci so fare e avevamo proprio bisogno di qualcuno che facesse da traduttore. (Nella foto, il mio amico Freddy e Chris dei Propaghandi).

Certo, Chris è un po' egocentrico: "Noi dei Propaghandi qui, noi dei Propaghandi là...". Però poi si è messo a mangiare e bere e, un po' per il jat lag, un po' per il Lugana, è crollato sul divano dormiente. E noi siamo andati avanti ad ascoltare anche altri gruppi. We've seen very many. From the "Lorem Ipsum Etc." to the "Testament", by "Jeff Buckley 'to' Savatage.
short, perch and rock and roll, no doubt, and then, take care not to abuse it, because it can be addictive.

The process is really simple. Melt the butter in a frying pan, making a few leaves of sage flavor. Meanwhile, the breaded perch fillets, arrange in the pan and brown, salt and pepper on both sides. Then the fillets aside and keep warm, while the butter used for cooking perch should be kept aside.
then prepared a simple risotto, the classic fried onions and butter, making toast for the good riso e sfumando con del buon vino bianco, per poi completare la cottura con il brodo vegetale aggiunto poco alla volta.

Il piatto andrà poi composto disponendo il filetto sopra il risotto e cospargendo il tutto con il burro fuso, prima messo da parte e poi riscaldato.

Ingredienti: filetti di persico (tanti quanti i commensali), due pugni di riso abbondanti a persona, salvia, burro, vino bianco, brodo vegetale, farina, sale e pepe.

Older Women In Knickers

Saltimbocca di Lucilla, con patate Bombay

Non so se questa ricetta rispecchi precisamente quella che assaggiai qualche anno fa durante un breve viaggio di piacere a Roma. Ne ricordo perfettamente i sentori e quello strano abbinamento di flavors, but most of all remember her.

I had taken three days to pull the plug, moving from Rome to Milan on Alitalia flight departing from Linate than 7.30, which resembled in every way to a bus. It resembled in size, two rows of seats close to one after the other, and looked for people who were on board, commuting in a suit, tie and briefcase with a sleepy face.
It was a difficult one, with his head full of thoughts and the heart unable to decipher the feelings. So I thought to review this city, which already had kidnapped me in the past, would be a good way to sort ideas. And indeed, after landing and a short drive in traffic on board a taxi, I found myself walking through the streets less frequented by tourists, making travel from the suggestions and forgetting everything else.

was hidden behind a tavern in the Termini railway station that I met. Lucilla was called and worked as a waitress in that restaurant. I had walked a long time that morning, regardless of time, and when I arrived at the tavern, a type beard made me realize without too many turns of phrase that was no longer possible to have lunch. I retorted that in Rome you expect to eat at any time, but that corner of the city did not seem so normal for tourists. So I found myself sitting on a wall to fix the sign resignation of the room, pulling his breath before resuming a camminare verso quartieri più animati.

Ma Lucilla aveva finito di lavorare e uscì da una porta laterale con un sacco di plastica nera in mano, che lanciò con uno sbuffo dentro il cassonetto del pattume. Poi si passo la manica sulla fronte, spostando una ciocca di capelli color carbone.
"Guarda che ti è andata bene", disse all'improvviso senza voltarsi.
"Come?", ribattei.
"Ho detto che ti è andata bene. Qui si mangia da schifo. Vieni con me, anch'io devo mangiare...".
La seguì senza fare domande. Aveva il passo svelto di chi è abituato a muoversi con agilità tra mille ostacoli. Aveva capelli lunghissimi raccolti in una coda, occhi vispi e un sorriso furbo.
"Ehm, about ... are Sergio "
" Lucilla! "

walked through two neighborhoods, away from the streets still more popular. From the balconies waving sheets and wet behind the stone steps of the entrances to houses, dozing cats of every color. Once in front of a damper mezz'abbassata said, "Follow me."
I leaned down and made her way through tables and chairs overturned, reaching a deserted kitchen.
"Where are we?" I asked.
"This is the restaurant of my father. It 'Monday. Today is closed "
" Why do not you work here? "
" Because I can make it alone "

As we talked she had already pulled out of the refrigerator Thin slices of veal, prosciutto cut with a knife and a few other simple ingredients. It took less than a quarter of an hour to prepare everything and to open a bottle of red, a Merlot of April, I remember very well.
savored those saltimbocca and those overwhelmed by a thousand sensations spiced potatoes. The meat was tender, perfumed with sage, pepper and Marsala, aromas emanated potatoes that seemed to come from Bombay.
"Teach me," I asked after the last bite.
And she taught me everything about that dish, but more importantly, to love again.

I Ingredients for two people. For the saltimbocca: 4 slices of thinly sliced \u200b\u200bbeef, 4 slices of ham (not too late), at least 6 large leaves of sage, butter, flour, Marsala, peppercorns, salt.


For the garnish: Two yellow potatoes, red pepper, Indian curry, salt and olive oil.


Place each slice of veal on a sage leaf and a slice of ham. Secure with a toothpick and then Flour. Meanwhile, melt the butter in a pan with low sides and let the sage and season with pepper. Then increase the heat and place the meat on the side of the ham. Add salt just the top. When the prosciutto is crispy, Turn the slices and cook, however it must be quite rapid.
Lift the meat from the pot, pour half a glass of Marsala, let the alcohol evaporate and then lower the heat until the sauce thickens. Then the meat will be paid directly into the pot.


For the outline, however, cut the potatoes into chunks. Fry with olive oil and plenty of pepper. Complete lowering the cooking fire and pouring a glass of water when you dissolved a teaspoon of curry sweet. It 'important that it is of good quality. In the shops of the fair is usually supportive.