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Literary Recipes

…recipes and flavors tied to famous writings and artists and musicians and politicians and athletes and chefs and, well, you get the point.

Bucatini Fluttuanti per una Notte d’Inverno di Calvino (98 anni)

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Lettore, alzati e vai in cucina. Guardi fuori dalla finestra. Fa freddo, non ti pare? Meno male che sei qui dentro al caldo. Giri verso l’interno e vai a mettere il tuo grembiule. Sicuramente non vorresti sporcare i vestiti. Stasera ci saranno degli ospiti e un po’ d’eleganza non guasta. Ora rilassati, appoggi questo libro – aperto sulla ricetta di Calvino – accanto al lavandino. Stai per preparare i Bucatini Fluttuanti di Calvino. E ‘una buona ricetta e richiede la tua attenzione. Percio’ spegni il telefonino – non vorresti essere disturbato da eventuali chiamate di lavoro o altro – poi afferri un buon coltello. Si inizia il piatto con la pulizia dei fiori di zucca, e affettando il lardo…

Wednesday Will: Mercutio’s Fois Gras

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Before opening his now world-renowned restaurant The Mab, Mercutio worked alongside Romeo and Juliet in Verona. He and Romeo were best friends, so much so that Mercutio decided to work for a short spell at The Globe not long after the young couple emigrated from Italy. There, his brilliant juxtapositions of textures and flavors were quickly noticed, prompting local chef and food critic Dryden to note that Shakespeare’s kitchen “show’d the best of its skill in Mercutio.” However, unable to compromise his inventive nature into The Globe’s more structured kitchen, William was forced to dismiss him.

literary recipe (pasta noir): F. Scott Fitzgerald’s Summer Pasta Chicken Salad (125 years this month)

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Only an essential, clean sauce can complete an elegant pasta dish as a purple-hued cloud can complete a glorious summer sunset. Not a vulgar sauce like, say, one made with Italian meatballs, those shiny, dirty round mounds of grease that sit glistening on the top of Little Italy restaurant displays calling out to passing Midwestern travelers like sirens to Odysseus’ crew. This dish is closer to the essence of pasta and for that reason I recommend you use only the finest ingredients, Martelli butterfly noodles, the most virgin of Tuscan olive oils, and free–range Connecticut chicken. (Avoid those of New Jersey, as they are often unclean. I know Hemingway thinks such differences are pretentious and without significance but he puts ketchup on his hotdogs. Ketchup. Hotdogs. ‘Nough said.)

Wednesday Will: The Apothecary’s Stewed Peaches and Fresh Cream

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‘This is what happens when your final degree is a Bachelor’s in chemistry. It was either change careers or that teaching job at Faraway Hills High in Arkansas. Arkansas. What they got in Arkansas? Chickens. Lots of chickens. Lots a’ chicken crap. Not to be insulting to Arkansonians but I figured, definitely not my thing. And then I figured: what’d I do most of the time at ASU? I got drunk. So I thought, chemistry, wine, you know, it fits.’

Wednesday Will: Shakespeare’s Vermouth Shrimp alla Elsinore

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‘In his recipe, however, Shakespeare does at least change the liquor Belleforest used as well as adding the “Wha’s up!” exchange, taken from the noted add campaign by Bud-of-Weiser, in the opening scene, a second sea scallop dish later in the recipe and of course the ghost of Julia Child.’

Wednesday Will – A Midsummer Night’s Spaghetti with Saffron and Lamb

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Though Shakespeare often, ah, borrowed the basis for his recipes every so often he came up with something completely different. His immensely popular Midsummer Spaghetti is one of those original dishes. It’s been rumored that he got the idea after attending a wedding in Greece at which peculiar homegrown ouzo was served, but Shakespeare’s always been mute on the point.

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