Ta­les à la car­te

Vo­le­te ci­men­tar­vi nel­le ri­cet­te de­gli scrit­to­ri? I piat­ti avran­no un gu­sto… da favola! Do you want to try you hand at wri­ters’ re­ci­pes? The di­shes will be… fab!

VOGUE Bambini - - IN THIS ISSUE - by Eli­sa­bet­ta Ca­prot­ti

Ca­set­te di mar­za­pa­ne e fo­cac­ce, me­le av­ve­le­na­te o me­ren­de del­le me­ra­vi­glie. Le fia­be e i ro­man­zi spes­so gio­ca­no con il ci­bo. Tra le tor­te che ap­pa­io­no all’ac­cen­sio­ne di un fiam­mi­fe­ro, del­la ‘Pic­co­la fiam­mi­fe­ra­ia’ di An­der­sen, i son­tuo­si ban­chet­ti del ‘Gat­to con gli sti­va­li’ e le men­se con­ta­di­ne di ‘Bian­ca­ne­ve e i sette na­ni’ si na­scon­do­no sim­bo­lo­gie nean­che trop­po ve­la­te e mes­sag­gi di con­di­vi­sio­ne. Per que­sto cu­ci­na­re con i grandi scrit­to­ri può es­se­re sti­mo­lan­te ed edu­ca­ti­vo. Si pos­so­no gu­sta­re le tri­glie al po­mo­do­ro del gat­to e la vol­pe all’osteria del ‘Gam­be­ro ros­so’ o fa­re co­la­zio­ne con il gio­va­ne Hol­den con suc­co d’aran­cia, uo­va al ba­con e pancake, co­me sug­ge­ri­sce Cé­li­ne Gi­rard nel li­bro in usci­ta ‘Me­nù let­te­ra­ri’ (Fran­co Ce­sa­ti ed.) in cui de­scri­ve 40 ri­cet­te trat­te dal­la let­te­ra­tu­ra. Ma fa­te at­ten­zio­ne all’at­tac­co! Tan­to im­por­tan­te quan­do si scri­ve un ro­man­zo, quan­to quan­do si cu­ci­na. Co­me spie­ga l’au­tri­ce, già dalle pri­me pa­ro­le, o dalle pri­me no­te di sa­po­re, bi­so­gna da­re ‘in­di­zi’ sul­la tra­ma del ro­man­zo o del pran­zo. Sen­za mai per­de­re il fi­lo con­dut­to­re o peg­gio… fi­ni­re in pen­to­la! by Eli­sa­bet­ta Ca­prot­ti

Mar­zi­pan hou­ses and ca­kes, poi­so­ned apples or yum­my snacks: fai­ry­ta­les and books of­ten fea­tu­re food. The ca­kes ap­pea­ring when An­der­sen’s lit­tle mat­ch girl stri­kes a mat­ch, Puss-n-boots’ sump­tuous ban­que­ts, and Snow Whi­te and the se­ven dwar­ves’ ru­stic meals are full of sym­bo­li­sm and mes­sa­ges of sha­ring. Coo­king wi­th fa­mous wri­ters can the­re­fo­re be ex­ci­ting and edu­ca­tio­nal. You can eat the Cat and Fox’s mul­le­ts wi­th to­ma­to at the Red Lob­ster Inn or ha­ve oran­ge jui­ce, ba­con, eggs, and pan­ca­kes wi­th young Hol­den, as Cé­li­ne Gi­rard sug­gests in her book ‘Me­nù let­te­ra­ri’ (Fran­co Ce­sa­ti) wi­th 40 “li­te­ra­ry” re­ci­pes. She pays at­ten­tion to the be­gin­ning, whi­ch is ju­st as im­por­tant when wri­ting or coo­king. From the fir­st words or fla­vors, you need to gi­ve ‘hin­ts’ of what’s co­ming in the plot or meal and ne­ver lo­se your lin­king th­read or… end up in a pot!

AC­CAN­TO. IL LI­BRO ‘ME­NÙ LE T TER ARI’ DI C ÉLINE G IR ARD (FR AN­CO CE­SA­TI EDI­TO­RE).

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