Saturday Beefcake Nostalgia from Five Years Ago

"Eravamo tanti bei Nemorini," a phrase spoken by an Italian contemporary of the pre-Stonewall years indicating that young gay men of the 60s were very much like the protagonist of Donizetti's Opera L'Elisir D'Amore. "We were so many beautiful Nemorinos."

Never more so in the Summers of those years at the beach while giving furtive glances at lifeguards and other outstanding creatures of the same sex, many believed, as perhaps they still do, that the right combination of the elements would bring the object of that very desire closer. Not unlike Nemorino who believed he had actually purchased an elixir, a love potion, to make Adina fall in love with him.

Donizetti's Elixir is an opera that actually ends happily. There is, however, pathos and haunting beauty in Nemorino's aria, Una Furtiva Lagrima, when he is convinced that Adina loves him by virtue of the elixir, which is actually Bordeaux, not to dispel the love inducing qualities of a good wine, but that's another post.










How liberating, as well as somewhat frustrating, to find that often the desired was actually available on some level, even if that knowledge many years later did nothing for the unfulfilled yearning. One might say, "It's the thought that counts." Liberation taught many that potions and magic are inherent in everyday life, although there were many who ventured forth with the help of more than one kind of elixir, so to speak. That's yet another post. In the here and now the aforementioned Italian gentleman might say, "The beauty of the world is that we're everywhere."


It's July and fennel, finocchio in Italian, is in season. It is well known that in Italian, finocchio is also slang for homosexual, probably because of the bi-gender nature of the plant. So in honour of all those who hunger for love for the tanti bei nemorini, what follows is a recipe named for Donizetti's hero. Oh, yes, pictured is Art Byman from a 1962 pictorial.

Pasta Nemorino

Tuna (grilled, flaked about 250 grams)
Fennel Bulb
Orange, one small
Red Onion

Parsley
Olive oil
White Bordeaux (2 glasses)
Red and/or Orange Sweet Pepper
White and Green Ziti, 500 grams
Butter, unsalted
Garlic, one clove

1. In a large saucepan over medium-high heat, combine the white wine, half the onion (chopped finely), parsley, and half the fennel (chopped finely or grated). Bring to a boil and cook until reduced by half, about 20 minutes.
2. At the very end of the cooking add a spoonful or pat of the butter and then some orange zest and set aside.
3. While the pasta is cooking saute the tuna in olive oil and the garlic clove.
4. Strain the white wine from step one and then pour it over the tuna, adjust the seasoning, i.e. salt and pepper, cook at high heat.
5. When the pasta is cooked. Drain it and toss with the tuna mixture.
6. Serve immediately, garnished with julienne strips of both the bell pepper and the rest of the fennel with small orange slices.



This is only for two people who have suddenly become available after drinking Bordeaux, no matter if four can eat it. Save the rest for two other friends who have been given bottles of Bordeaux