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 ~
