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In his
Memoirs, Casanova described his famous "oyster games" in which he and
his sexual partner or partners (he enjoyed ménage sex, often with
sisters and once with dwarfs) would initiate the evening by passing raw
oysters from other mouth the the other's. When his partner
inadvertently dropped an oyster in her décolletage, Casanova would
gallantly retrieve it with his mouth. It was Casanova's fondness for
oyster games that eventually popularized oysters as an aphrodisiac.
The infamous Venetian sexual athlete
has been portrayed by several actors including Donald Southerland in Fellini's Casanova (1976) in
which a somewhat freaky--looking Southerland wore a prosthetic nose and
chin and shaved
off the front part of his hair, and once told a
crowd
laughing at his appearance "When
Fellini says get a hair cut, you get
a
hair
cut."
Health Ledger played Casanova as a
romantic and eventually
faithful hunk in love in Lasse
Hallströms' Casanova (2005). However,
it was Peter
O'Toole who portrayed the
aging Casanova to perfection
in the Sheree Folkson's TV presentation of
Casanova
(2005).
There's a pre-Viagra adage that when a man turns forty, he begins to
think
more of food than sex, and that's what happened to Casanova.
The
world's greatest connoisseur of women became a great
connoisseur of food,
and began to concentrate most of his energies on gastronomy. Casanova created several famous dishes
that are still popular including Crabmeat
Casanova and Pasta alla Casanova (pasta with sausage,
mushrooms, and white truffles)
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2 TB olive oil
1/2 lb Italian sausage, removed from casing, and crumbled
1/4 lb portabella mushrooms, sliced
1/4 lb shiitake mushrooms, sliced
1/4 lb porcini mushrooms, sliced
*See Appendix A
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1/4 cup dry white wine
3/4 cup freshly grated parmesan reggiano
salt and freshly ground pepper
1 lb pasta
1 TB fresh parsley, minced
1/2 ounce white truffles, shaved
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- Heat oil in a skillet over medium heat.
- Add sausage and allow to brown, stirring
often, about 3 minutes.
- Add all of the mushrooms and sauté for 1
minute.
- Deglaze pan with the wine. Add glace de
viande, and allow to reduce for 5 minutes.
- Stir in 1/2 cup of cheese and season with
the salt and pepper.
- Meanwhile, cook pasta until al dente
in salted water.
- Toss with the sauce, and top with shaved
truffle and remaining cheese
Makes 4 servings. |
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