in 1932, italian futurist filippo marinetti published the futurist cookbook, as an anti-bourgeois move in order to revolutionize how italians ate, and unburden them from the tradition of pasta and heavy meals.
although this photo seems to suggest otherwise. i don’t blame you, filippo. who can hate on pasta?
here are 3 recipes quoted in alain de botton’s status anxiety (from which i read this little gem about bohemian cooking).
ricotta was never a big part of my lifelong cheese appreciation. it never appeared in my life until i moved back to sydney, where suddenly it was in everything — ravioli, pastizzis, savoury tarts. although almost everyone i knew loved it, i had no appreciation for it. flavourless soggy cheese that resembles crumbled tofu? no thanks.
it wasn’t until i had my first spoonful of baked ricotta cakes, at agata’s italian cooking course in melbourne, that i discovered the sweet cuddley joy of still-steaming-from-the-market ricotta — held together only with egg whites, a modest amount of honey, and a sprinkling of lemon zest.
still, i wouldn’t go out of my way to eat bucketloads of ricotta — as opposed to gouda, camembert, or a nice sharp vintage cheddar. but as an excuse to make these ricotta cakes — which are actually more of a pudding than cake — then hand me my spoon.
baked ricotta cakes (serves 4)
(recipe courtesy of agata, from amoré cucina)
- spicy food
- deep fried food
- barbecued / cooked-on-open-flame food
- anything straight from the fridge; everything needs to be “acclimated” to room temperature before consumption
- frozen food
- excessive amounts of coffee
so no malaysian, indian, izakaya (kushiage and yakitori), fried chicken, gelato, bloody marys, and more than 1 cup of coffee a day.
basically, all the things that make me happy. oh, what’s the point.
ten things that help combat 40-degree weather:
- franziskaner hefe-weisse
- pineapple, apple, ginger and mint juice from cafe giulia
- a chilled bottle of moscato
- cucumbers. especially after heavy, spicy, sweaty meals
- teh ‘O’ ais limau — ice tea with a splash of fresh lime
- nightly trips, past the filth that is kings cross, to gelato messina
- grass jelly. not in those crappy cans you drink out of, but in a tin and cut up with a knife, old school styles.
- mum’s universally-approved green bean soup
- a golden gaytime
- melons, of any kind
(yes, i know. gaytime, melons. i saved the best til last.)
I write a lot, but not enough about food.
Some people read what I write, but I think if I wrote about food more often, then people would read my stuff more often. Not that I’m trying to get book sales or anything, it’s really just to feed my small sense of self. So I can go to sleep every night, knowing that I’ve registered briefly in your mind as a rumble in your tumblr — I mean, tummy.
I would like to bless the commencement / inauguration of my nomblr with the following food proverb:
“You can’t get butter out of a dog’s mouth.”
And you know that I love butter.