La recette des pâtes au pif de ma fille (Pasta with my daughter's nose, en italien)
Quick and easy – a pasta recipe to whip up in no time to make the rest of the week more bearable. Following a recipe to the letter? Not for Victor Coutard, author and culinary jazzman who shares his philosophy of free – even wild – cooking in his latest book, Au pif (By Feeling).
“As much as I write about food, I hate recipes. I hate following them, I hate writing them down: grams and measurements have no place in my relationship with food. Lacking the tools, the talent, or even the skills to transform ingredients into culinary creations, I prefer to cook simply for the pleasure of the senses. I try to pass on this relaxed approach to food to my daughter, and once in a while, she chooses what we're going to eat for dinner. I then prepare what she asks for with whatever ingredients we have on hand. That evening, we had arrived late in the countryside, and Olive was craving pasta with peas and carrots. So we made this recipe by feel, with whatever ingredients we had on hand, as the Italians say—but please, don't share the description of this dish with them… I found it both comforting and delicious.”
