A Cimma

[Rolow]

Lovely soundscape and great performance!

YES, as Geir said, a lovely soundscape.  Performance and studio work are top notch too.

I'm very eclectic in music and in cooking.  I'd love to find out what this recipe and what Geneoan cooking are all about!

[OsCKilO]

This is stunning.....

Sent shivers up my spine from the outset!


Absolutly SUPERB!!!!!!


More please!!

[alfstone]

Lovely soundscape and great performance!

YES, as Geir said, a lovely soundscape.  Performance and studio work are top notch too.

I'm very eclectic in music and in cooking.  I'd love to find out what this recipe and what Geneoan cooking are all about!

Dear Rolow

(Hoping that the Moderators will not ban me, since this will be rather OT:  )

cooking is, with music, another my hobby. Now, while everyone knows about "Italian cooking", it should be underlined that it's instead the summa of various, VERY DIFFERENT, regional traditional cooking"S", often quite different from town to town.
So, "pizza" is linked to the traditional cooking of Naples, "lasagne" with Bologna, "amatriciana" and "carbonara" mainly with Rome, "risotto" with Milan, wonderful sweets from Sicily and so on.

And Genoa? The main contribution of Genoa to the traditional Italian cooking is the "PESTO", a WONDERFUL basil-based sauce used for pasta.

Following the recipe (I've copied from another web site, but I've checked it out, it's rather "right", even if I leave the last word about it to the Genoan Kumale...):

***

Pesto Recipe - Pesto Genovese ( fresh basil Pasta Sauce)

(for 5 persons)

Ingredients: 10 handful of basil; 9 cloves of garlic; 50 gr walnuts; 50 gr pine-nuts; 50 gr ewe's milk cheese; 100 gr. parmesan cheese; salt; 1 glass of extra virgin olive oil.

To prepare with the old manner: pound the all in a mortar in order to melt it and get a sauce. Start with the basil and pour little by little some oil. Pound and repeat adding from time to time pine nuts, parmesan cheese and salt.

Alternatively you can use the mixer with a much faster and easier result. Put in the mixer the basil and some oil. Mix. Then add some other oil and mix. Repeat again now adding the cheese, parmesan, garlic and salt together with the walnuts and pine nuts. If you can't find the milk cheese all parmesan will do just fine. Do not over mix but leave the sauce just a little bit thick

***

Try it on pasta ("trofie" is the typical Genoan pasta), and you will not be disappointed.

The "Cimma": I've never tasted it; I only know that is a "not so easy" veil meat recipe; if you want look at the preparation, there is this youtube (and BTW looking at the grandma's face gives you the real sense of "tradition"  ):

http://www.youtube.com/watch?v=LLVem8EcxHQ&feature=related

If you want the recipe in English, try googling "Cima recipe".

Buon appetito! 

[Oldrottenhead]

funny you should say that alfstone, i was on the blower to flash harry tonight and like all our conversations we always start out talking music but invariably turn to food and cooking, i'm not bad in the kitchen, flash can perhaps verify that i fed him once and he didnt get food poisoning or anything, tho the rash cleared up in a day or so.
anyway wot i was gonna say was i cook like i play/write/sing i like cooking nearly as much as music making........is there a connection..........

i know we brits have a reputation for bad cooking, but a word of advise to visitors to our cloudy climes, dont eat on the motorway and dont judge our culinery skills by hat you eat on the motorway either take a trip off the beaten track and you might be impressed.

[Gritter]

Love the sounds...very sweet with lots of layers - but everything remains so clear in the mix. Great track!

[Flash Harry]

Music and food in one thread. It gets no better. I love the music Alf, the tone on your Seagull is superb and you have recorded it very well.
The playing is sublime. I love the track, it has a wonderful breezy lilt to it. And the choice of instrumentation is interesting and unusual.

I'm going to try your recipe for pesto.

[alfstone]

a word of advise to visitors to our cloudy climes, dont eat on the motorway and dont judge our culinery skills by hat you eat on the motorway either take a trip off the beaten track and you might be impressed.

Dear Oldrottenhead, this is surely a good advise, but I think that it's a good advise allover the world, not just in UK...

[Oldrottenhead]

this thread is too moreish

[Oldrottenhead]

sorry for the digression, i just listened to the original song, wow that guy is fantastic, i then searched the lyrics and put them through babelfish to translate them into english, not a good idea.
i wanna write a lyric for this now, how does that stand legally kinda thingy. uno writing new words for someone elses tune.

[Oldrottenhead]

burp

edit. i recorded and posted this last night under the influence of alcohol hence the one word in the message board.

but i couldnt resist putting a lyric to it hope you dont mind alf