Monday, November 11, 2013
Philosophy Night 2 (Variant)
by F Guzzardi
After the release of my book: "Ermeneutica dell'evidente" I realized that criticizing religions (especially Catholic) causes discomfort not only among believers but also among Catholics by tradition, as are most of the Italian people. My brother first took me off from his friends in Facebook - My eldest son suggested me not to talk about religion because `says," people do not like to be told things that go against their beliefs. " I must admit that miss the friendship (even if only virtual) of a brother makes me even laugh given the paucity of the story, while I take seriously is the suggestion of my son that I consider sensible and intelligent person, then I stop talking about religions ( at least not to suffer provocations) and move on to other thoughts.
Now, making the point of what people are interested in addition to the miracles of various Madonnas around the world, the pope and Padre Pio, another point of interest in social media, are the recipes, and then came to my mind an old Sicilian recipe of my mother prepared as God! (Hops.. Sorry), it is "A pasta co niuru re Siccia" for those who do not understand the Sicilian "pasta with squid ink," Now, although it seems an easy recipe because is not at all, as my mother would say "a Siccia a'ssire frisca, si no levici manu" Translation: "The squid fish must be fresh if it not, forget it."
Pasta with squid ink
Ingredients for 4 people: 2 medium sized squid clean and with the bag of black liquid, a medium-sized finely chopped onion, a clove of garlic, two bay leaves, a fresh sprig of rosemary, a glass of dry white wine , two tablespoons of tomato paste, two glasses of water, two tablespoons of extra virgin olive oil, half kg. of spaghetti.
Procedure: Cut the squid in strips end, put in a pan the chopped onion, garlic, bay leaf, rosemary and two tablespoons of oil, then add the squid, sauté everything for 2 minutes, then washed down with white wine and then the tomatoes, water, salt and red pepper, cook it all for about twenty minutes on low heat and season the noodles cooked al dente with this sauce and some grated Parmigiano Reggiano (one of the few cases in which goes well with fish) and not be ashamed to go with it a red (trust me) Cerasuolo di Vittoria from Planeta or Tancredi from Donnafugata.The result is excellent!
PS My mother advised "to Sciacquarisi a vucca" rinse the mouth after eating, but this is also a Sicilian way used to interrupt those who are going to be silly or has just finished telling her idiot comments....
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