by Susan Cook-Abdallah
“Freshly blows the wind homewards…” Tristan und Isolde act 1, sc. 1
Ingredients:
For the Pasta:
Barley
Water
Salt
Schnapps
For the Sauce:
Bratwurst
Wienersnichel
Liverwurst
Sour Kraut
Beer
Lots of Pork Lard
Serves the German Homeland.
Enough with light and delicate pastas cooked with wimpy vegetable sauces! We must make pasta strong, forceful, epic: German! So use barley instead of wheat to make pasta, grinding it down into a powder in a stone mortar like our glorious ancestors would have done. Add water and a pinch of salt to make the dough, flavoring with a splash of good German schnapps. Roll the dough out and cut into large, thick substantial slices, not small and stringy ones like the Italians use, and let dry for later cooking. A German pasta should boil at least 1 hour and 20 minutes before done.
To make a German sauce, cut Bratwurst and Wienersnichel into large slices with an axe and cook in a large iron skillet with abundant pork lard. When enough fat has accumulated add liverwurst, letting it melt into the sauce. Add half a can of beer and sour kraut when the pasta is half an hour or so away from being cooked, then pour the German sauce over strained German pasta. Serve to family and kin with a good, dark German beer.
by Susan C-A.
The recipe:
Ingredients per person:
Ok, maybe we could have invented a dish with some sort of crayfish thing like a potato-crayfish ravioli. But we wanted to make clear that eating a Wagnerian dish should a little like… conquering Poland. Or, of late, subduing Mediterranean states like, say, one where broccoli is a usual croup.
Wagner’s National German Pasta (with sausage and broccoli)
Ingredients
- 1 medium-sized potato
- Cream
- Salt
- Pepper
- 100 grams paccheri noodles
- 30 grams sausage
- Grated Parmesan
- 1 Handful of broccoli tips
- 1 Egg Yolk
Instructions
- Pre-make some creamed potatoes by boiling them until well cooked, then mixing them into a puree with cream, salt to taste
- In a pan, sauté the sausage meat, breaking up the meat with a fork.
- Once the meat has browned, pour in some of the creamed potatoes, adding some grated cheese in if so desired for flavor
For Pasta
- Put the noodles on to boil in a large pot of salted water.
- Grate about 25 grams or so and mix the cheese with the egg yolk
- When the paccheri have 5-6 minutes left to boil, add the cleaned broccoli tips into the water with the noodles.
- Once done, drain and then mix the broccoli and paccheri in with the meat sauce and toss with flame high.
- Turn off, and then you can add the egg yolk and Parmesan
- Serve with a good, dark, German beer. And be prepared to sleep for about a week after eating.
Then get ready to go to war. Again.
…and for more literal and musical pasta dishes.