There is no other way than to become more tree.
Make it up with the soil. The soil: eternally the same.
The stones the same.
The gravel the same.
Nailed for all time to this: immovability.
To move in the tree’s direction:
Can a tree that loves storms become a storm?
The tree can do no other than to rend its crown.
Be shaken through by cries
the tree the nailed-fast soughing
born to be tree
drives its longing inward
into the form of tree.
The dark-shadowed grows broader. Broad
the pillar descends and without vertigo sings greater
towards the cloud its heart of leaves
rest for all that travels
safety for birds and for the seeds
forever in motion
deep in its innermost wood.
There is no way than to become more tree.”
Solveig von Schoultz
Eine wunderschöne Schifffahrt vom Schloss Drottningholm nach Stockholm.
Hello, a nice weekend to you all! October was announced this morning by good weather and mild temperatures. On this occasion, I would like to introduce a recipe that my mother taught me when I was a child; indeed, it comes from my culinary memories at Summer holidays, best time for learning how to cook! So, today, the recipe to dedicate to the first weekend of the new month will be a small ‘timballo’ made with aubergines.
Looking back very briefly at history and at the long tradition of this amazing vegetable, which has its origins in India and perhaps is 4000 years old, ancient docs attest its arrival in Italy during the Middle Age, but it is only in the 17th century, through the great work of spreading and promotion of the religious Carmelite Order that the aubergine is finally appreciated in Southern Italy at first and then all over Europe. From then on, the aubergine has come one of the main ingredients of the Italian cuisine. During the WWII, it is common among shepherds and peasants to use even the leaves of the aubergines, by drying them in the sun for making cigarettes and sigars to smoke instead of tobacco, since this latter was not available by that time of history.
Back to our recipe, dice an oval black skinned aubergine in small cubes (please, do not peel it, since its skin has relevant healthy benefits for pancreas and guts, whereas the pulp is rich in fibers, potassium, phosphor and calcium, vitamin A and C). Then, in a large pan on the stove (medium temperature), pour some extravirgin olive oil and let it to get warm. As soon as the oil starts lightly hissing, add chopped onion, scallion, a tiny idea of garlic, three or four cherry tomatoes, a couple of pieces of lemongrass and mix all together. In the end, add the diced aubergine and keep on cooking all ingredients together. Pour little white wine and a sprinkle of thyme, majoram, bay, hot pepper. Since the aubergine has a spongy pulp, I would suggest to add more extravergin olive oil in case the aubergine seems too dry. Any way, by adding a sprinkle of salt, the aubergine will release some water since this vegetable is made 90% of water. Keep on cooking until it becomes smooth and almost creamy. Then, out of the stove, pour the mixture in a bowl and leave it for some minutes to get cooler. Add one egg, grated parmigiano, some breadcrumb to make the mixture thicker, parsley and small pieces of speck from Alto Adige (the fragrance of it will be particularly tasteful with the aubergine).
Next step is to grease a terracotta mould for timballo with few drops of extravirgin olive oil and a sprinkle of breadcrumbs. Pour the mixture in it and bake for about 15 mins (moderate temperature, about 200° C) until the surface becomes golden and crispy.
Serve it warm, perhaps with some julienne vegetables, or, even better, add a couple of spoons of warm tomato sauce, it will taste delicious!