Читать книгу Everyday Gourmet - William Maltese - Страница 11

PADUA, PACIANO, (WATER) POLO, AND PASTA

I was in Italy, again, this time busy writing my mainstream romantic/adventure novel, VANESSA IN WHITE MARBLE. I was checked in to a small, family-owned hotel in Padua, spending all of my time, when not researching or writing my book, taking in the local museums and ruins, or just sitting in local cafés, drinking Cappuccino or wine (depending upon the time of day). Also, of course, I was constantly kept busy eating fine food, including non-stop snacking on enormous bowls of gelato, and watching some of the most beautiful people in the world pass by. Water polo was the farthest thought from my mind, until I was introduced to Paciano one afternoon in the lobby of my hotel. Grandson of the hotel proprietors, Paciano was not only one of the most attractive young men I’ve ever seen (Italian or otherwise), but, as it turned out, was goalie of a local water-polo team.

I wasn’t long listening to Paciano enthusiastically expound upon his sport and how top players from around the world actually came specifically to Italy to play because of the top-notch competition afforded and the money offered, before I became a whole lot more interested in Italian-played water polo than I’d ever been before. When I was offered comp tickets to a game that was being played that very evening, I jumped at the chance, needing very little persuasion to see in real life, wearing only Speedos, the same fine anatomical specimens of Italian manhood, which, up until then, I’d been so admiring in the statuary of Italian museums, or in the latest fashions always to be seen on Italian sidewalks. The resulting experience was so enjoyable that I’ve since made it a point, if anywhere in Italy during the water-polo season (March thru May), to try and work in a game or two. During that time frame, not only is the Italian League in the middle of its competition, but the European C of Champions is, also, going on, featuring the club champions of all the European water-polo teams who play at home and away-games in the countries of the competition, including Italy.

Additional fond memories of my first Italian water-polo match was the win by Paciano’s team, my joining its members for the celebratory festivities afterwards, and the early-morning insistence, by my favorite water-polo goalie, that I join him for a late-night snack in my hotel’s deserted kitchen. While he humbly insisted that he was nowhere near the cook his grandmother was, he did admit to her having taught him a few culinary tricks, one of which was what to do with the left-over ravioli he soon had removed from the refrigerator.

While, afterwards, I thought, perhaps, that meal was made to seem so delicious by the circumstances, I’ve since tried the recipe enough times to know that, despite the simplicity of the dish, it’s pretty much just as enjoyable every time I make it, even when, left-over fresh ravioli is seldom as available in my refrigerator as I would wish; my having discovered that frozen packages of ravioli, especially the ones I’ve recently found at Costco, provide a suitably delicious compromise.

Goalie Ravioli

16 cheese-and-spinach ravioli (fresh or frozen)

2 TBS olive oil

2 to 3 garlic cloves, minced

3 oz goat cheese

Parmesan cheese, freshly grated

2 TBS fresh parsley, minced

Cook ravioli according to directions on the package.

While ravioli is cooking, heat olive oil over low heat and simmer minced garlic until a light golden brown, stirring often, and being careful it doesn’t burn.

Just before the ravioli is done...whisk goat cheese into garlic-and-oil with enough water (¼ – ½ c) from the ravioli to make a sauce.

Drain ravioli; add to prepared sauce; mix.

Sprinkle with the Parmesan cheese and parsley.

Serve immediately.

Makes 4 to 5 servings.

NOTE: I remember the days wherein I figured a white wine would be the best match for any vegetable-and-cheese based ravioli, and that theory has since proved true, as regards some of the more buttery Chardonnays and/or full-bodied Pinot Gris. However, do try to avoid less robust whites or risk disappointment. More often than not, these days, I rely upon the richness of the dish to allow me companioning it with any light-to-medium red wine...although nothing too in-your-face or you overwhelm what you’re eating.