Sorrentino’s pasta

Drawn your tabula Peutingeriana kept in your pocket.
We’re in Rome, at the court of Pope Pio XIII.

People speaking.
The said and the unsaid.
Is most important what is said or what is omitted?

In this parable of solitude, populated by fallacious humans, so far from being Saints (and they also make a lot of mistakes): you come, you go and you stay.

You come to get a brand new gateaway, you leave the mystically vision usually attributed to His Holiness, you stay as the feeling of helplessness, fragility and uncertainty effort by the vulnerability of Lenny Belardo.

Television, Cinema and Drama connected and soaked in a meta-narrative that tastes of Men and Women dressed up with powerful words and images, immens and bright, as much as the genius of Sorrentino. Amen.

Now that said, let me tell you about this “pasta alla sorrentina” dedicated to Sorrentino. Redesigned and re-edited, broken, desecrated and sabotaged. Basil, mozzarella, tomato – without pizza and mandolin. A little ‘as the unconventional Pope made in Sorrentino.

Anyway:

I only want to talk about the things that I’m able to understand

Sorrentino’s pasta – the recipe

INGREDIENTS (serves 4, at the table of Pope)

• 320 gr of paccheri pasta
• 250 gr of cherry tomatoes
• 3 handfuls of fresh basil
• 300 gr of stracciatella cheese (or grinded mozzarella)
• Grated Parmesan q.s.
• A clove of garlic
• Salt, black pepper, powdered sugar, oregano q.s.
• Extra virgin olive oil q.s.

While you’re tasting listen: All Along The Watchtower, Jimi Hendrix

METHOD

1. Cut a cross in the tomatoes peel, boil few minutes.
2. Cut off the peel. Put the tomatoes on a baking sheet with a pinch of salt, a pinch of powdered sugar, a little oil and a few leaves of oregano. Bake at 180° C for fifteen / twenty minutes. So, the tomatoes confit are made.
3. Make the pasta sauce: put a clove of garlic in a frying pan with a dribble of olive oil and jump some tomatoes confit cutted in half.
4. Cook the pasta and jump it into the sauce with some ladle of water and grated Parmesan.
5. Make the cold basil sauce chopping together the basil leaves, extra virgin olive oil, a few ice cubes and a pinch of salt.
6. Slightly warm the stracciatella cheese in a water bath.
7. So place the stracciatella cheese on the bottom of a dish, the pasta, some tomatoes confit and basil sauce. Enjoy.

Ph. Sara Cartelli
© The Eat Culture