Eugenio Montale became a Nobel laureate poet in 1975, the Swedish Academy awarded him despite his modest poetic production (5 books in 50 years of work), declaring that Montale was ”one of the most important poets of the contemporary West”.
Glory of expanded noon
when the trees give up no shade,
and more and more the look of things
is turning bronze, from excess light.
Above, the sun—and a dry shore;
so my day is not yet done:
the finest hour is over the low wall,
closed off by a pale setting sun.
Drought all around: kingfisher hovers
over something life has left.
The good rain is beyond the barrenness,
but there’s greater joy in waiting
translated by Jonathan Galassi (forpoetry.com)
Montale was born in Genoa, in 1896 and died in 1981 in Milan. In his poems the focus is on the landscape, sunny and desolate, stone walls surronding vegetable gardens and cultivation of olive trees. In the inclement sun everything appears hard and cruel. Those poetic descriptions are very far from the turistic leaflets of Portofino or Cinque Terre. True is that Liguria used to be an hard and poor area and many it inhabitants migrated before and soon after II World War.
Pesto alla Genovese is a very tasty sauce, you can use for your pasta, on toasted bread as a snack, is wonderful with boiled potatoes. But mind the ingredients, they have to be fresh (sometimes I found basil that went to seed in the supermarket and it is too hard to get a real nice pesto), prefer pine nuts produced in the Mediterranean area (they are long and thin) rather the Chinese variety that is cheaper but they don’t taste the same (they are bitter). The original recipe traditionally, is made in the mortar. You can do pesto in the food processor, but with mortar the green essential oils contained in the basil leaves come off and the marble of the mortar that is cold and prevents the oxidation of basil.
- 1 clove of garlic
- 2 tablespoon of pine nuts
- 1 cup of leaves of fresh basil
- a pinch of rock salt
- 2 tablespoon of parmesan cheese, grated.
- 1 tablespoon of pecorino cheese, grated.
- 5 tablespoons of Extra Virgin Olive Oil
- Wash the basil leaves in cold water and put them on a canvas to dry . They must be perfectly dry before starting the preparation of the pesto.
- Put a clove of garlic in the mortar, Add 1 tablespoon of pine nuts and crush until cream. Scoop out the garlic cream from the mortar and put aside. You will add it later.
- Put the remaining pine nuts in the mortar, half a cup of the basil leaves and few grains of rock salt.
- Smash the basil leaves with a rotating movement along the interior walls of the mortar. Add the remaining leaves, some more rock salt grains and continue smashing.
- Then add cheeses. Amalgamate and taste. Adjust with salt if necessary.
- Finally, add the oil and stirr gently. Keep the pesto under a light layer of oil to prevent oxidation.