Secrets

 Pummarola. Credit: Hirsheimer & Hamilton

fruity & fragrant -

      is what an italian sauce should be -   

so what's the secret, i ask -

      time he says, choose carefully the season-

ings & ripe tomatoes - flame-red, elliptical & firm

     not flabby, containing little water & few seeds-

i peel off - skin & seeds - ready for the lesson -           

     (note: oregano makes a bitter marriage with sauce)                      

he starts with a fast saute

     olive oil, garlic, onion, celery, carrot & parsley

i curl into the earthly aroma -

     all senses taut & stirred in what we are creating -  

here's the key, he carefully watches sauce pan -

     the tomatoes natural juices allow the other

sauce ingredients to stand out while it simmers -

     not suffocating (like heavy puree), but enriching flavor -

i imagine my colors swirling in canvas-

     coppery gold with specks of autumn orange, rising in steam- 

cook gently but quickly, he adds -

   & with a flourish, he ends with a dab of olive oil -

don't forget that & this -

    his hand reaches for the wine glass

i swivel in his tongue - lush of grapes & black plums-

    fruity & fragrant-    



Posted for D'verse Poets Pub - Poetics by Karin G - Anything about Italian, so I went for Italian cooking ~  Happy long weekend & thanksgiving to my Canadian friends ~