05.02.2010.

Simple Pasta


image via smitten kitchen

Najzad sam shvatila all the fuss 'bout pasta. I bas sam hepi zbog toga.


Sve je, cini mi se, krenulo sa nekom prefinom porcijom koju sam pre nekoliko godina do'vatila u zemunskom restoranu Bella Napoli koji ima te neverovatne domace paste. Nisam duuugo bila, moracu da svrnem pa da priredim jedan Restaurant Review.

Onda, Istra, fuzi u Starom podrumu i potpuno drugaciji izbor testenina u prodavnicama. Utisak No.1 - Surle sa sparogama gdje Klare Maric iz Rovinju obliznjeg Kanfanara. Plus, taj italijanski osecaj i neverovatna i tada nedodirljiva blizina Italije dodatno daju na misticnosti citavoj mangia filozofiji. Postovanje, okupljanje, organizovanje posla oko hrane, a ne hrane oko posla, porodica, ozbiljan trpezariski sto, obed kao svetinja. Obed kao obred.

I kljucni detalj - jednostavnost. Dobra baza i dobar sos. Cak i najobicnija industrijska masovno proizvedena testenina moze biti napravljena solo od psenice i vode. A onda preko pazljivo skuvane testenine (ako nemate kuhinjski tajmer a skloni ste online time warpovima, preporucujem full screen online countdown) nesto kao jednostavan paradajz sos ili, kako bi to smitten kitchen kuvarica preporucila - mushroom bourguignon.



Finally, clanak jednog od mojih omiljenih food mesta na netu, portala CHOW, prica o uparivanju paste i sosa. Procitajte clanak i pokupite citavu tabelu u pdf formatu. Know your pasta.




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I finally got all the fuss ‘bout pasta. And am very happy for it.

It all started, as it seems to me, with some super-nice portion that I grabbed a few years ago in Bella Napoli restaurant here in Belgrade. This restaurant has those incredible homemade pastas. Haven’t been there for ages, will have to come by and deliver a Restaurant Review.

Then, Istra, local pasta called fuzi in Stari podrum and a completely different choice of pastas in the stores. Impression No. 1 – surle with asparaguses by Mrs. Klara Maric from Kanfanar close to Rovinj. Plus, this Italian feeling and incredible and at that time untouchable closeness of Italy additionally adds to the mysticism of this whole mangia philosophy. Respect, gathering, organizing the work around the food, and not other way around, family, serious dinning room table, a meal as something holy. A meal as a ritual.

And the key detail – simplicity. Good base and a fine sauce. Even the most common industrially produced pasta can be made out of wheat and water only. And then, over the carefully cooked pasta (if you do not have a kitchen timer and are inclined towards online time warps, I recommend full screen online countdown), something like a simple tomato sauce or, as smitten kitchen cook would recommend - mushroom bourguignon.

Finally, the article from one of my favorite food places on the net, the CHOW portal, a story on coupling pasta and sauce. Read the article and get the whole chart in PDF format. Know your pasta.

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