Buona domenica con una gnocchiatta ed tono alla Cavalieri Templari

Dear readers and fellow bloggers:

Good evening and Happy Sunday to you all. Today we decided to prepare a saucy pasta with two superb Yellowfin Tuna steaks that we purchased yesterday in our magnificent Whole Foods store.

When we spotted that offer in the Fresh Fish section, we decided to pair it with a Bechamel sauce with plenty of walnuts, pistacchios and dates. Why? Because, in honor of the great variety and sophistication at reasonable prices of that store, we wanted to give it a signature Byzantine flair. 

Looking at that pair of tuna fillets riding together, an image of the Knights Templars burst forth.

Note. This image was taken from Wikimedia Commons. By JoJan – Own work – own photo, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=10992800

It is not in the official History books but it t was popular knowledge at the time that when these defenders of the Christian faith roamed in the Holy Land, oftentimes two chevaliers sat together, one behind the other one, so the one in the back could use the bow and arrows, something the Huns invented a few centuries before. Why has it been camouflaged? Surely because the Roman Curia and the Pope frowned on that skill learned from the barbarians that almost conquered Europe.

This is how the tuna steaks turned out to look like , after 10 minutes of grilling in our air fryer.

Now it is time to prepare the Salsa Bechamela with all the added ingredients: nutmeg, pistacchios, walnuts, dates and some parmesan cheese to solidify the flavor with a pinch of saltiness. 

Now we prepare the gnocchi separately and, once they had boiled we gently dump them in La Bestia, together with the Yellowfin Tuna steaks and the Bechamela sauce. Voilà!

Buon appetito!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.




Buona domenica con una spaghetatta ed salmone alla Benedetti

Dear readers and fellow bloggers:

Good afternoon and Happy Sunday. Today is the centennial of the birth of Mario Benedetti, a great Uruguayan writer, whom we always admired for his straightforward and entertaining prose about the vicissitudes of middle class residents of Montevideo (something we can identify with)  He was a second generation descendant of the poor Italian immigrants that landed in Uruguay. His compilation of short stories Montevideanos has a flair reminiscent of James Joyce’s Dubliners. His novel La Tregua is the happy-sad account of a middle aged man that discovers Love a little bit late. His complete name was Mario Orlando Hardy Hamlet Brenno Benedetti Farrugia. Salve!

In honor of his contribution to the literary accomplishments of Latin American writers, we are preparing a pasta dish with salmon steaks in a Bechamel sauce with blue cheese and almonds. To prepare that succulent variant of a traditional sauce, we are assembling the following elements.

1- Two salmon steaks  2 – A box of spaghetti  3 – Flour and unsalted butter  4 – Shaved almonds

Warning. Be careful with the freshly caught salmon as it has fish bones, unlike the farm-raised.

You can use almost any mix of seasoning but these are our favorites. And absolutely no salt.

We have recently bought a Nuwave Brio air fryer, oven and grill, which has simplified our regular cooking and at the same time avoid the use of animal or vegetable oils, except for seasoning.

Warning. Once the machine is on, you cannot touch any interior surface with your bare hands.

After approximately 7- 8 minutes at 400 degrees Fahrenheit or 205 degrees Celsius, it is done. Always check that the interior is also done yet juicy by cutting a little triangle in one of the sides.

Now it is time to prepare the Bechamel sauce (or Bechamela, as it was an Italian creation and those naughty French stole it) Do not despair. Just follow our steps and you will be fine.

First you have to create the base to build up the sauce, which is done with butter and flour.  Put a small square of good butter in a hot pan and wait until it completely melts away.

Slowly start adding one cup of flour (any good kind will do) and mix them to create a dry paste.

Once you create the paste, take it out of the pan and put it in a pot so you can add the liquid.

Add 2-3 cups of milk (depending on how thick you like your sauces) and start stirring. Stir!!!

See how the mixture is thickening? Slowly add the blue cheese and keep stirring to avoid lumps.

Then slowly add the shaved almonds (or whatever nut you have at home) and…Yes, keep stirring.

We like to add some nutmeg on top but if you do not, skip this step. Guess what? Keep stirring.

The sauce should be rather thick but never have any lumps. If it does, guess what? You got it!

Stir! Stir! Stir!

May we skip the part where we boil the pasta? Well, considering the laziness of modern women..

Ladies and gentlemen, dinner is served. Would you please join us at our humble yet warm table?

Buon appetito!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.