Sometimes in this world you may feel that it is difficult to know what to really believe in. But at least there is one thing that you can always trust: a chef proudly sporting a very round tummy!
My acquaintance with this Italian signor called Giorgione started when I bought his book “Giorgione – Orto e Cucina” in Italy this summer. It was his street-credible belly (in addition to a very simpatico smile) that initially caught my attention. I later discovered that the book is in fact based on a popular TV series of the same name. In his own words, Giorgione is “a nearly veterinarian who loves the nature and its products”. He lives in a small town in the province of Perugia, and has apparently been a foodie and passionate about agriculture for all his life. A few years ago he was discovered to star in this show that, in addition to cooking, includes his adventures e.g. in the vegetable garden and going mushrooming. Unfortunately there were no episodes of Giorgione available online. However, I did manage to find some short clips on YouTube where I could see him in action and uttering “yummmm” for not an insignificant number of times.
Hence my expectations were high when I opened my book to try one of his recipes – and I am happy to report that (at least based on this pasta) my faith in full-figured middle parts remained intact! A pasta dish mainly based on walnuts did initially sound a bit… (I apologise for the inevitable, unimaginative attempt at linguistic wit) … nuts. Yet the aromas of walnuts evolve when cooking adding a fabulous, distinct flavour to complement the richness of the sauce and sweetness of the red onions. So yes, I expect me and Giorgione to remain friends for quite some time to come!
Caserecce Pasta with Walnuts
200 g caserecce pasta
½ red onion
butter (Giorgione recommended butter made of buffalo milk but I had to settle for the normal kind)
2 tbsp white wine
½ cup cream
pecorino romano, grated
Chop the walnut kernels into rough, small chunks (Giorgione advised to use a blender for this purpose but I was worried that my little device wouldn’t appreciate this task).
Slice the red onion into small cubes (about the same size as the walnuts). Melt a generous amount of butter in a pan and add the onions. Gently cook them for some minutes. Add some olive oil, pepper and as soon as the onions start to become golden brown, the white wine. Add the chopped walnuts and continue cooking the mixture for some additional minutes to gain flavor to the sauce. Season with salt and pour in the cream.
Cook the pasta in boiling, salted water. Once ready, combine the pasta with the walnut sauce and a small amount of the cooking water of the pasta, and the pecorino cheese. Finally, complement the dish with some grated parmesan when serving.