You never know where inspiration inspires you. In the autumn park, in the office or at the stove in the kitchen.
Speaking of the kitchen. What is not a place for creativity? Did you know that the famous aria of Tancred Rossini wrote to the sound of boiling risotto? That is why its second name is “rice”.
Yes, some of the great music makers were gourmets and loved to "conjure" in the kitchen. The same Rossini, they say, would have become a glorified culinary specialist, hadn't his musical career developed. Fortunately, many of the favorite dishes of composers have been preserved in the form of recipes.
Figaro Rossini Salad
Ingredients: calf tongue - 150g, medium-sized beets, a small bunch of celery, a small bunch of lettuce, anchovies - 30g, tomatoes - 150g, mayonnaise - 150g, salt.
Language put on fire stew. Simultaneously cook the beets and sprinkle the celery in salted water. Then all together with anchovies and lettuce cut into strips, but only beetroot - circles. Tomatoes are scalded with boiling water and peeled. Mix everything with mayonnaise and salt.
Some of the favorite dishes of composers are served in French restaurants. One of them - chicken breasts “Berlioz” - was created by the chef of the composer’s favorite restaurant.
Chicken Breasts “Berlioz”
Ingredients: 4 chicken breasts, divided into halves, 2 eggs, a quarter cup of flour, a quarter cup of butter, 1 cup of whipped cream, 1 cup of chicken broth, juice from 1 lemon, salt, pepper.
For artichokes: 8 large frozen or cooked hearts (fleshy centers) of artichokes, half chopped onion, a couple of tablespoons of butter, a couple of tablespoons of whipped cream, 350 g of chopped mushrooms, salt, pepper.
In a mixture of eggs, beaten with 2 teaspoons of water, omit the salted and peppered halves of the breasts. Then we roll them down in flour. In a heated frying pan with butter, simmer breast 5 minutes on both sides.
Add cream and broth. As soon as the mixture boils - we reduce the fire to the limit and simmer for 10 minutes. Then remove from heat and set aside in a warm place.
In parallel, in the second pan, heat the butter and simmer the finely chopped mushrooms with onions until golden brown. Add the cream, salt, pepper and heat the mass. Fill the ready stuffing with artichokes and set in an oven preheated to 200 ° C for 5 minutes. Chicken breasts, framed with artichokes and seasoned with sauce, served on heated dishes directly to the table.
In continuation of the "meat" theme - the favorite dish of the composer Handel - meatballs.
Ingredients: veal - 300 g, lard - 70 g, quarter of a bulb, a slice of white bread steeped in milk, marjoram, thyme, parsley, lemon zest, eggs - 2 pieces, a couple of tablespoons of cream, nutmeg, cloves, salt, pepper.
Grind meat with onions, bread, zest and greens in a meat grinder a couple of times until the composition is homogeneous. Add eggs with cream, salt, pepper, seasonings and mix well. We make small balls of minced cherry from minced meat, throw them into boiling water and cook.