Rita DeMontis
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'Eat Pray Love' - and eat some more
By RITA DEMONTIS, National Food Editor, QMI Agency
August
19, 2010
If you're planning on seeing Eat
Pray Love at the movies this week, don't go on an empty stomach.
You'll end up eating the armrest.
Or worse, the arm of the person next to you.
This lush, gorgeous film is based
on the bestselling memoirs of author Elizabeth Gilbert, an American who leaves
her marriage and New York lifestyle to embark on a year-long quest through
Italy, India and Bali to find herself via gastronomy, spirituality and great
sex. Okay, she also fell in love.
And to be honest, it's as close to
pure food-porn as you can get without an R rating. Starring award-winning actor
Julia Roberts -- who has now redefined the art of eating piping hot pizza -- the
film takes the viewer on the real-life locations that so inspired Gilbert to
reshape her life.
Apparently it reshaped her figure,
too, judging by all the pasta she consumed while in Italy.
The movie is pure chick flick and,
with provocative close-ups and exquisitely detailed shots of glorious plates of
fresh figs and cantaloupe, fried artichokes, skinny spaghetti and fat
tagliatelle, not to mention Napoli's iconic pizza margherita and hot expresso
and let's not forget rich gelato redolent with nuts and candied fruit and...did
we mention the wine?
Eat Pray Love may be all about
spiritual journeys and finding the person within -- but once found, that person
has a bib on and a fork in hand!
You can't help but drool as you
watch Roberts' lips wrap around a twirled fork fat with linguini, or daintily
dab at her cup of ice cream, or smearing her mouth with the cream and flaky
pastry of a fresh cornetto.
Let's just say this movie will
definitely be the envy of every single food show on television. And good grief
-- I'm gaining weight just writing about this!
Food aside, the movie is powerful
and follows a journey based on grief and redemption and forgiveness of one's
failings.
And it'll make you look at that
flaccid box of popcorn in your hand and launch your own journey -- to your local
supermarket where you can pick up all the staples you need to bring Eat Pray
Love to your table. Without leaving the comfort of home. The following recipes
will definitely give you a taste of what Eat Pray Love is all about.
Joy of eating
According to Columbia/Sony
Pictures, the movie Eat Pray Love, visits many of the real-life locations that
so inspired Elizabeth Gilbert to reshape her life.
One of the many places Gilbert
frequented as she discovered the joy of eating in Italy was Naples' L'Antica
Pizzeria Da Michele -- so highly regarded the line for a pizza is often out the
door and around the block.
Founded in the early 1900s, the
pizzeria today makes 180 pizzas every hour -- each pizza takes only 30 seconds
to bake in the 800 F oven -- and is sold in only two sizes (regular and large).
It is an unforgettable delicacy. Visit Damichele.net for more details.
BASIC PIZZA DOUGH
1/2 tsp. (.5ml) sugar
1 1/2 cups (375ml) lukewarm spring
water
1 oz. dry yeast
1/3 cup (75ml) extra-virgin olive
oil
4 cups (1L) unbleached, organic
flour
1 Tbsp. (15ml) sea salt
Dissolve sugar in water. Blend in
yeast until foamy. Transfer to a deep bowl and mix in olive oil.
Sift flour and salt together over a
flat surface or pastry board. Make a well in centre of flour and carefully add
liquid mixture.
Gradually work mixture until
slightly sticky, adding additional flour to scrape up dough on surface. Knead
carefully for several minutes until dough is smooth and slightly elastic. Divide
into three even balls. Place in individual, lightly greased bowls and cover with
plastic wrap. Let stand at room temperature for 1 hour.
Remove one ball of dough from bowl
and place on lightly greased flat pizza pan or baking sheet. Using tips of
fingers, work quickly to spread dough evenly across pan. Top with basic pizza
sauce (recipe to follow) and your favorite topping (pepperoni, onions,
mushrooms, proscuitto, sweet peppers, or see traditional toppings in
sidebar.)
Bake in a preheated 450F oven for
20 minutes or until dough is crisp and golden.
Makes three 12-inch pizzas.
BASIC PIZZA SAUCE
2 cups (500ml) crushed
tomatoes
4 Tbsp. (60ml) extra-virgin olive
oil
2 cloves garlic, finely
minced
1 Tbsp. (15ml) dried oregano 1 tsp. (5ml) dried basil
2 tsp. (10ml) sea salt
1 tsp. (5ml) black pepper
Pinch dried chili peppers
(optional)
Mix all ingredients together until
thoroughly blended. Enough for two pizzas.
TOPPINGS
Try these popular pizza
toppings:
- Margherita: Spoon 1 cup (250ml)
tomato sauce on dough. Add 1/2 cup (125ml) grated mozzarella cheese; top with 5
to 6 fresh basil leaves.
- Napolitana: Brush dough with 1
Tbsp. (15ml) extra-virgin olive oil. Add several slices anchovy fillets, 1 Tbsp.
(15ml) capers, 1 Tbsp. (15ml) sliced black olives and 1/2 cup (125ml) grated
mozzarella cheese or 1 ball fresh bocconcini cheese, sliced.
- Pizza Quattro Formaggi: Brush
dough with 1 Tbsp. (15ml) extra-virgin olive oil. Spoon on 1 cup (250ml) tomato
sauce. Sprinkle 1 tsp. (5ml) dried basil. Cover pizza with 1/4 cup (50ml) each
sliced Fontina, crumbled Gorgonzola, sliced Bocconcini and crumbled ricotta
cheese.
- Pizza Primavera: Spoon 1 cup
(250ml) tomato sauce on dough. Add 1 Tbsp. (15ml) prepared pesto (optional), 1/4
cup (50ml) sliced button mushrooms, 1/4 cup (50ml) chopped prosciutto, 4 canned
artichoke hearts, drained and cut in quarters. Cover with 1/4 cup (50ml) grated
mozzarella cheese.
Place pizzas in centre oven at 450F
and bake for 20 minutes, or until cheeses run and dough is crisp and
golden.
BALSAMIC BLACK CHERRY GELATO Julia Roberts makes the audience
hungry for good gelato in the movie. This recipe, courtesy of
Ontariotenderfruit.com, utilizes Italy's other great gift to the food world --
balsamic vinegar!
4 egg yolks
1 cup (250ml) granulated
sugar
2 cups (500ml) whole milk
4 cups (1L) sweet black cherries,
stones removed
2 Tbsp. (30ml) excellent quality
aged balsamic vinegar
1 Tbsp. (15ml) vanilla
In a bowl, whisk together yolks
with sugar until thickened and pale. Set aside.
In a medium saucepan over medium
heat, bring milk to simmer, stirring often. Whisk about 1/2 cup (125ml) of milk
into egg mixture and then transfer back to saucepan. Cook over low heat and stir
constantly with a wooden spoon until mixture is thick enough to coat back of
spoon, about 8 minutes. Strain into clean bowl. Let cool.
Puree 2 cups (500ml) of cherries
with juices in a food processor or blender until smooth. Stir cherry puree,
cherries, balsamic and vanilla into milk mixture. Cover and refrigerate
overnight and up to 1 day.
Transfer to an ice cream maker and
freeze according to manufacturer's instructions. Alternatively, freeze mixer in
a large stainless steel bowl. After four hours, transfer to food processor and
blend again. Freeze completely.
Makes 4 cups (1L).
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