TUNA OREC­CHI­ETTE BY BLOODY BEET­ROOTS (SERVES FOUR)

The Irish Times - Friday - The Ticket - - BOOKING THE COOKS -

It should come as no sur­prise, that when I first set out to doc­u­ment recipes given to me by bands and en­ter­tain­ers, I had a nerdy urge to fea­ture acts whose names were ac­tual food items. And while I have yet to in­ter­view Meat­loaf or The Red Hot Chilli Pep­pers, back in De­cem­ber we ran a piece with Ham Sand­wich and this month we’re fea­tur­ing The Bloody Beet­roots. Hey, we all have lists and that’s two notched off mine.

The op­por­tu­nity for me to con­tact the Ital­ian elec­tronic mae­stro Sir Bob Cor­nelius Rifo (aka The Bloody Beet­roots) came about through his up­com­ing Olympia gig in March. Af­ter do­ing a sum­mer of DJ sets, he’s on the road again but this time with a stom­per of a live set. First things first, I thought, do you ac­tu­ally like beet­root?

“I al­ways detox­ify be­fore and af­ter I go on tour. I al­ways drink a lot of veg­etable and fruit juices – I love gin­ger, or­ange, car­rots, ap­ple and some­times, beet­roots.”

With that elephant in the room firmly dis­placed, we got on to other topics, like tipples. Sir Bob is a Prosecco man, whether as an aper­i­tif or at other oc­ca­sions. In true rock’n’roll style, it al­most never brings on a hang­over for him but he does say: “I do get the munchies in the morn­ing and if that hap­pens, I eat pizza.”

That’s all well and good when the tour is in full swing but when he’s kick­ing back in the gaff, Sir Bob likes to chow down on his world-fa­mous tuna pasta. Ini­tially, he wanted to keep this recipe a se­cret. But af­ter a week of emails, he fi­nally ca­pit­u­lated and de­cided to share it with us. So that means we’ve cov­ered two acts in this col­umn whose names fea­ture food­stuffs and had one world ex­clu­sive. Liv­ing the dream folks . . .

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