The Food That Made Me Cry
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By:
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steve
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Mood:
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ecstatic
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Date:
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11/20/2007 11:16:36
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Music:
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Angels Of Light - Nations
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When me and the missus was in Florence this summer we ate at a restaurant called Antico Noe (ancient Noah?). It took us an hour to find it, thanks in no small part to several very helpful if clueless strangers. Only the last guy had ever heard of it. Finally, under a dark arch, in a piss-stinking alley full of ragamuffins and scruffy tearaways and no-goodniks, we found a bright little cozy little sit-down under a bare-brick vaulted ceiling. I got some made-up-on-the-spot dish (the waiter, very passionate about the food, talked with us for probably an hour over the course of the meal) of linguini with colonnata lard (pig fat cured in a marble tub in a cave for 10 months) and truffle oil. I cried it tasted so good. No s**t. The world was forever changed. You can't get colonnata lard in the US. They're trying to codify it's production in Italy even ("you gotta coat the wallsa of this cave with resin-a, hah!). I'm working on it though. Just gotta find the riiiight guy. Anyway, I've been trying to replicate that dish ever since, to little success. Until last night!! It's less of a clone and more of a cousin, but golblam it was good. THE recipe: pound a noodles (any kind, f**k it) 2 oz truffle oil 2 oz parmeggiano regiano 4 oz chicken liver mousse or pate or whatever you wanna call it. boil the noodles, and then mix the rest of the crap in. The parmesan is best sprinkled on top, methinks. I also put carmelized onions in it, but that was a big mistake. Too distracting. Garlic would be good though, I think, if not too much. You could also substitute something for the pate if that kinda thing is just too gotblammed snooty for you. You could go braunschweiger outta the wal-mart meat fridge even. Any meaty-kinda pungent kinda thing'll do the trick. And clean your plate. There's blondes and brunettes all over the world not half as lucky as you are: hail redhead, well fed. 
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