Tag: favorite

Vermicelli alla marinara, the favorite dish by Cecilia Zandalasini – Italian Cuisine


She is the youngest Italian basketball player to play in the WNBA (Women's National Basketball Association), as well as being part of the Italian national team. And he can not say no to pasta.

How many times did a taste or a perfume resurface a memory in us? The food is memory, evokes images and emotions experienced, brings to mind moments, feelings, moments of life.
For the Zandalasini basketball champion, among the characters of Barilla's new global spot Masters of Pasta, a plate of pasta with seafood re-evokes the best memories of his childhood, his father who went to the market to buy the freshest fish to prepare a recipe that, even today, for Cecilia means home: vermicelli alla marinara.

A simple, genuine recipe that brings everything to the table taste of the sea, of the summer, of Italian cuisine and whose strength lies in the choice of fresh and quality ingredients.

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Vermicelli alla marinara

Medium commitment
Time 1 hour and 10 minutes

Ingredients for 4 people

500 g clean mussels
500 g purged clams
320 g vermicelli
250 g prawns
100 g red mullet fillets
1 stalk of celery
1 carrot
1 small onion
dry white wine
tomato concentrate
fresh fennel
salt
extra virgin olive oil

Method

Shell the shrimp tails and remove the dark fillet; rinse your heads.
Chop celery, carrot and onion and brown in a pan in a little oil for 2 minutes; then add the shrimp heads and shells and cook for a couple of minutes.
Add 1/2 tbsp of wine, add 1 teaspoon of tomato paste and about 1 liter of water and cook for 40-50 minutes. When cooked, filter everything by obtaining a sauce.
Separately, open the mussels and clams in two saucepans with the lid, for about 2-3 minutes and then shell them.
Cut the mullet fillets into small pieces and roast them in a pan with very little oil for 1-2 minutes. Roast the prawns for 1-2 minutes.
Cook the vermicelli in plenty of salted boiling water. Drain them al dente and sauté in a pan with 200g of shrimp sauce.
Serve them with the clams, mussels, mullets and roasted shrimps, completing with some tufts of fennel.

Freddie Mercury's favorite foods – Italian Cuisine

London, 1st January. The Queen at the dining table in Freddie Mercury's apartment, Holland Road, West Kensington, London in early 1974. From left to right: Roger Taylor, Freddie Mercury (1946-1991), John Deacon and Brian May (Photo Mark and Colleen Hayward / Redferns).


Whether we like their music or not, Queen are immortal and when we turn on the radio, sooner or later, one of their songs is broadcast. With the release of the Golden Globe-winning "Bohemian Rhapsody" film, love for the band and its leader became even more contagious. Today we'll tell you about an unpublished Freddie Mercury.

He lived today, Freddie Mercury he would share his passions in music, cinema and literature on Instagram, like any self-respecting star. The interviews and memories of those who knew him tell us a lot about him, his life, his preferences. From the favorite singers, who went from Jimi Hendrix to Montserrat Caballé, to the actresses she adored, like Norma Shearer and Lana Turner. From the films he reviewed with pleasure, from Some like it hot to The mirror of life, to the books of Beatrix Potter and Richard Dadd peeping out of his bookshop. Of his eating habits, however, very little is known.

London, 1st January. The Queen at the dining table in Freddie Mercury's apartment, Holland Road, West Kensington, London in early 1974. From left to right: Roger Taylor, Freddie Mercury (1946-1991), John Deacon and Brian May (Photo Mark and Colleen Hayward / Redferns).
London, January 1st. The Queen at the dining table in Freddie Mercury's apartment, Holland Road, West Kensington, London in early 1974. From left to right: Roger Taylor, Freddie Mercury (1946-1991), John Deacon and Brian May (Photo Mark and Colleen Hayward / Redferns).

We discover his tastes

Of course, Freddie Mercury he loved champagne, especially if Moët & Chandon, and even the Belgian chocolates of Godiva, but how did he grow up? With which dishes did he plan to take energy for his concerts? One answer is given by Peter "Phoebe" Freestone, who shared the best years of his life with Mercury. A personal assistant, a fraternal friend and a stable presence in Freddie's life for more than twenty years, including the sad moment of illness, Phoebe told a lot about the singer's private life in the book Freddie – An intimate biography, which digs into the daily life of his London home surrounded by beloved cats and close friends. In another manual, this time dedicated exclusively to the kitchen, Freddie Mercury's Royal RecipesInstead, they collect the recipes which the star held most: "When I started working for him, Freddie loved spicy food, a good mix of spices," Freestone specifies on his blog justifying Mercury's favorite taste for childhood lived in Zanzibar, where there were plenty of spices. However, despite the excesses he's used to in his career, Freddie Mercury liked a simple, "homely" kitchen, as defined by Freestone.

King Fred
Freddie Mercury in a live of the 1986 (photo by Dave Hogan / Hulton Archive / Getty Images).

"He always said that at home he wanted his mother cooked," insists his friend, while pointing out that even the deluxe kitchen was not far from the singer's habits. It seems, then, that he had convinced his personal chef, Joe Fanelli, to prepare a traditional roast every Sunday, in the heart of his home in Kensington. His other favorite foods were the "cottage pie", which was the English meat pie, and the sausage rolls that Mercury had brought to the recording studios to share them with his companions and other staff members. The problems began with the slow progression of the disease – as we know, Mercury was suffering from AIDS, which took him away on November 24, 1991 at the age of 45 – when his taste buds could no longer bear the strong flavors like spicy food. It was then that his diet went from the mix of spices and chili to scrambled eggs. "At the beginning he preferred the varieties of Indian cuisine because it reminded him of his youth, but in the last year, the only condiments that were allowed were salt and pepper," says Freestone. A legend with simple tastes.

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