Saturday, 25 August 2012

The Epistomology of The Whore's Omelette:

Some time after their film shoot……….
The Swan walks into the office, "I have made an omelette!"
The Horse looks up and responds, "I think I made a movie!"

As the Horse was in the process of editing their collaborative movie, the Swan was indeed preparing a little sustenance so that they may continue, strengthened, with their work. She was concocting a combination of the classic Puttanesca sauce and an omelette.

They sat, while devouring the omelette, and watched the sequence of happy accidents, which was to become their first film produced together. Thus the nomenclature of their collaborative authorship, The Whore’s Omelette, was also born from rich and pungent mixtures.

Pasta alla Puttanesca has a colourful name and an interesting history. Based on its name, folklore contends that Puttanesca sauce was made primarily, and in large quantities, in Nepalese brothels and as such the Nepalese harlots were characterized as the sirens of the culinary world. Puttanesca is derived from the Italian word for ‘whore’, puttana, which in turn is derived from the Latin word putida, which means ‘stinking’. Colourful tales abound ascertaining to the pungent and distinctive smell (putida) of the simmering Putannesca sauce, which attracted and lured gentleman visitors into the bordellos and houses of ill-repute. Other rumours claim it was a dish, so overpowering and intense with it’s garlic laden aroma, that the women of the night used to feed it to their clients as a way of masking their own odiferous scent.  And then other stories contend, quite simply, that Puttanesca’s rapid cooking time allowed the Nepalese harlots to cook it for themselves in-between their gentleman appointments with the minimum amount of interruption to their business.

PASTA ALLA PUTTANESCA (serves 4)

The dish should take about 40-50 minutes from start to finish.

Ingredients:

2-3 tablespoons of extra virgin olive oil
1 100g jar of anchovies in olive oil
1 can of tomatoes
1 tablespoon of tomato purée
2 handfuls of stoned black olives (oil cured preferably)
2 generous tablespoons of capers
1 good clove of garlic
1 fresh red or green chilli
salt and pepper
parsley if you have it
spaghetti (or whatever pasta you prefer)

Heat the oil, over a medium to high heat, in a large pot and add the onion until soft and lightly caramelized (approximately 6 minutes)
Add the garlic and cook for a further few minutes
Add the tomatoes and the rest of the remaining ingredients and simmer
And simmer until the sauce is thickened and slightly reduced (up to 40 minutes)
Adjust the seasoning to taste
Cover and set aside
Meanwhile cook the preferred pasta of choice until al dente
Add the pasta to the pan containing the Puttanesca sauce and toss for 1 minute
Serve sprinkled with fresh parsley (if you have it)

"THE WHORE’S OMELETTE (La frittata della puttana a.k.a. Frittata Puttanesca)" (serves 2):

The dish should take about 20-60 minutes from start to finish.

Ingredients:

2-3 tablespoons of extra virgin olive oil or preferably pure coconut oil
3-5 cloves of garlic (dependent upon taste preference)
1 fresh red or green chilli pepper
1 100g jar/tin of anchovies in olive oil
2 generous tablespoons of capers
1 large shallot or half an onion
large handful of cherry tomatoes
a healthy sprinkle of frozen chopped spinach
1-2 tablespoons mixed olives roughly chopped (oil cured preferably)
4 eggs beaten with a splash of milk or mayonnaise
a dash of pink sea salt and flowered pepper
topped off with cheese blue/feta or goat

Best if prepared in a genuine Le Creusset pan

Heat the oil, slowly and gently, and add the finely sliced garlic and chilli pepper
Allow a few minutes to pass before adding the anchovies
Cover and allow the first three ingredients to become acquainted (up to 30 minutes or until the garlic and anchovy liquidate and become one)
Add the capers
Mix and allow a few minutes to pass
Add in the onion and the tomatoes
Mix and allow a few more minutes to pass
Add in the spinach and the olives
Mix and allow a further few minutes to pass
Lightly beat the eggs (with a dash of pink sea salt and flowered pepper)
Add in the egg mixture allow a few minutes to pass
Remove the pan from the stovetop and place in a preheated oven set for broil or grill
Sprinkle over the cheese blue/feta or goat
Allow the top of the omelette to brown

Non-oven option.
Treat the mixture as a stovetop omelette or scramble mixture.

Swan and Horse Productions © 2012




Thursday, 31 May 2012

Crawdad Hole (with Lipstick Belt), 2012



A film by Eric Magnuson and Lisa Z. Morgan alias The Lavender Hinge a.k.a. The Whore's Omelette a.k.a. Swan & Horse Productions a.k.a Pink & eam. Lipstick Belt by Lisa Z. Morgan. Soundtrack by Jesse Mae Hemphill