Word: garlic
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...where if his films come on, I watch them every time. It's a rare thing, but you do find these details that you've never seen before. He's obsessive about authenticity and minutiae that you may skip the first time, and then--Oh, my God! Slicing the garlic meant something! They weren't just slicing garlic...
...before but it took me awhile to notice him at the next table, as the cuisine commanded our full attention. General manager Romani describes it as "typical trattoria dishes cooked with a French accent." That accent is relaxed and rural: lunghetti pasta came with anchovies, wild garlic and pistachios, while the thicker taccole noodles glistened in a sauce of red spring onion and baby cuttlefish; stockfish ragout arrived bubbling with Italian sausage and poached salt cod. G. was hunched over a portion of prosciutto generous enough to upholster a Chesterfield when I approached. I only intended a quick hello...
...notions of paradise, but not without criticizing the Tuscans for humoring us. He calls one fantasy "a kind of ultralight meal - stuzzicchini. It's the classic Tuscany book: give people what they want to hear." Then there's the opposite fantasy, equally skewed: "The pasta scotta: pasta swimming in garlic sauce. It's Italy as hell. Heavy stuff. You go to Sicily and how corrupt! Half of that is true." In his book, Severgnini cooks up a compromise dish: "Let's just say that Italy is an offbeat purgatory, full of proud, tormented souls, each of whom is convinced...
...Bluff, Ark. Like most people, we called it "Sizzler" and - like most people - we thought the best part of the meal was the "Texas Toast" that came with the steak. The toast was just a slice of white bread grilled for a few seconds and rubbed with butter and garlic, but it was an incredibly thick slice, unlike any you could find in a grocery store. I would bite into the rich, crunchy-then-chewy bread and deeply envy Texans...
...STINKING ROSE ANDREA FRONCILLO The original Stinking Rose in San Francisco is renowned for its use of garlic, even in cocktails. This book presents simple but sublime recipes for pungent pastas, garlic-encrusted baby back ribs, creamy garlic-spinach fondue, chicken with 40 cloves of garlic and, right, pizzas. The faint of heart or palate, however, may want to skip the garlic ice cream...