The story I am about to tell is not a love story, but the story of an act of love.
I was only 23 years, a husband, a daughter, a father, mother, two and a brother-in-law, a travel agency too small and too large a house.
looked like a character born from the mind of Italo Svevo: all demanded something from me, but nobody realized it was what I needed and, above all, I could not meet anyone, despite my many efforts. Overnight
had become too few, to make everyone happy, I could sleep for a couple, maybe three hours a night, but for the quiet life doing this and more.
One day, the travel agency, became a friend of mine accompanied by a boy, something pushed me towards him ... I know who I was. Somehow, I managed to sell him what he needed and I kept her phone number. There had been a long time to know each other: the next day, he left to go to work as a cook in a hotel in Santorini.
After three months, has returned from Greece.
26 days had passed since the last time I ate something and nobody had noticed.
Twenty-six days of starvation, never a cramp, a failure and no one ever saw that I was only the ghost of myself, with those just 39 kg.
I do not know why I did it, but I chose him for help.
Just one phone call, to a stranger, after months of silence, only saying, "I do not eat for nearly a month." The response to the other end of the phone was: "You're in the agency? I'm coming. "
Half an hour later he was there beside me. He took me by the hand and led me by our friend in common: the brother of this boy had just returned from Greece and had brought the beans "sweet - kept Marco - I am preparing a spot that you dream at night."
All those people around me ... ... sconosciuti che si prodigavano per farmi venire voglia di portare in bocca qualcosa: finalmente qualcuno si era accorto della mia esistenza…
Fabio, il mio angelo, ha immerso un cucchiaio nella minestra e lo ha portato su, vicino alla bocca, soffiando delicatamente, come farebbe la mamma per il proprio bambino. Poi si è rivolto verso di me e ha avvicinato il cucchiaio alla mia di bocca: l’ho aperta riconoscente, come se dovessi fare la comunione. Non mi importava più niente del resto, non mi importava più niente di chi attorno a me mi stava ignorando: finalmente qualcuno si era accorto della mia esistenza!
Da allora, il macco di fave è rimasto, per me, il simbolo del ritorno in vita, della gioia della convivialità, the need to give and receive affection.
Macco bean and monkfish with fennel
(main course)
Serves 4 350 g of dried fava beans 1 bunch of fennel
3 cloves of garlic 1 chilli
10 tablespoons of oil extra virgin olive oil (preferably nocellara Belice)
1 monkfish tail
50 g flour 00
½ cup dry white wine (preferably inzolia)
1 tablespoon of oil jumping fish confit tomatoes
16
For the bean macco
12 hours before you begin, soak the beans in water and, if peel, remove it before della cottura.
In un’ampia pentola, versare 3 cucchiai di olio, l’aglio in camicia e il peperoncino sminuzzato.
Far insaporire a fiamma media (l’aglio non deve bruciare) ed eliminare l’aglio.
Aggiungere il finocchietto, sgranato e tritato.
Aggiungere le fave e rosolare per qualche minuto.
Coprire con acqua e cuocere per almeno 30-40 minuti.
(Se necessario, versare altra acqua nel corso della cottura, che dovrà essere a fiamma bassa-media).
Una volta che le fave saranno cotte, dovrebbero risultare già frantumate, ma per ottenere una crema densa e vellutata, aggiungere ancora un po’ di olio evo e frullare col minipimer (per non esagerare con l’olio, ci you can also help with some 'hot water).
to taste with salt if necessary.
For the monkfish
Remove skin and bone center.
Filleting the frog and many obtain abundance.
Pass the fish in flour and remove excess with the help of a metal mesh strainer.
In a pan, pour a few tablespoons of olive oil and sauté the fish until golden brown.
lasiare splash of white wine and evaporate the alcohol.
Season with salt and pepper if necessary and at their own taste.
Keep aside in a warm until ready to serve.
For confit tomatoes (if you had not already available to them):
Clean the tomatoes and cut a slot in the lower part of the skin (not deep).
Bring to boil a pot with water and dip into the tomatoes.
After 1-2 minutes take them away.
Allow to cool.
Remove skin and cut in half to take the seeds and water culture.
Place the slices of tomatoes on a baking sheet, sprinkle with salt, sugar (a teaspoon), pepper and thyme.
Bake at 120-130 degrees for about an hour (if not resist and decide to accelerate the time bringing the temperature to 140 ° -150 °, consider that you have to keep my eyes open because the risk of burning is high).
Definition Plate
In a shallow dish, place the beans in hot cream. At the center
predispose abundance of fish.
around the petals of tomato confit. Define
with a drizzle of extra virgin olive oil (I used the No. 1 Lawrence)
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