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Much of Nora Ephron‘s creative, literary or film production is precisely located at the intersection between her two great passions: food and romantic comedies.
This love for gastronomy has been immortalized in her recipes, artistic expressions or books such as her autobiographical title ‘Heartburn’, which contains elaborations such as her iconic key lime pie.
Within this imaginary or inner world that he projects to the outside and/or the public, there is also a famous Italian dish in particular, revered by his followers: linguini alla cecca.
Linguine alla Cecca is a Sicilian dish, although Ephron (via Samstat) writes that he got this recipe from a restaurant owner in Rome. Its culinary process is simple and consists. Take note.
INSTRUCTIONS
Use a paring knife to cut a shallow X in the bottom of each tomato. Place a pot of water on the stove, and fill a large bowl with ice water. When the water is boiling, carefully place the tomatoes in the pot for 1 minute and place them in the bowl of ice water. Peel and chop them.
Mix the chopped tomatoes, olive oil, basil, garlic, a pinch of salt and red bell pepper flakes, if using. Marinate this mixture in the refrigerator for at least 1 to 2 hours, but 3-4 hours is better.
When ready to eat, bring salted water to a boil. If you want a more uniform texture, use a fork to mash the tomatoes. Cook the linguini al dente, according to package directions, and plate Ephorn’s culinary signature.
