Fr. Z’s Kitchen – Of the Bard, Crow and Fishy Noodles

I take a break from deep musing upon the mystery of the Epiphany to watch an episode of hilarious Upstart Crow [and UK… you probably know about this already… HERE] and have some fishy noodles.

I was going to have ale and pie, but I decided on fermented fish sauce.

Today I have enjoyed my colatura and garlic and parsley together with the show’s running commuter gags, anachronistic shots, neologisms and saucy prancings.

Methinks, this is easy to make.  Macerate the minced garlic in the colatura.  Uncorking the tiny bottle produced a startling effect.

Cook your pasta and then chill it fast in ice water.   Dry it off well.  Toss it into your colatura with chopped flat leaf parsley.  A little grind of black pepper.

On the Shakespeare theme, I also recently saw All Is True [US HERE – UK HERE].

Well… maybe two episodes of Upstart Crow before returning to Epiphany musings.

[Green reminds me of some vicars general I have met.]

And now that I have your attention… go here..
URGENT PRAYER REQUEST for a young priest diagnosed with ALS – #padresfight

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. Charles E Flynn says:

    From Italy Has Fish Sauce, Too: Get to Know Colatura di Alici:

    I love Southeast Asian fish sauce, and in no way do I think that colatura should be used in place of it, because they taste completely different, while being made from the same basic ingredients. As with whiskey, the same ingredients can still produce vastly different-tasting results. While I haven’t tried fresh Vietnamese anchovies, I’d bet that they don’t taste exactly the same as anchovies from the Amalfi Coast. The same goes for the salt. Then there are the wooden barrels, as well as the ambient air and environments that are all also different. Sho was somewhat skeptical of the reverence paid to colatura, but when we tasted it side by side with a premium Vietnamese fish sauce, he begrudgingly conceded that they are both delicious but vastly different in flavor.

  2. KateD says:

    It took a minute to recognize Kenneth Branagh in All Is True. The interview on the DVD is worth watching as well. Listening to him talk about Shakespeare was as enjoyable as the movie itself!

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