Live and let cook

You can break the rules when you know the rules.
Picasso knew how to paint. That’s how he got to cubism.

Ok, maybe I started this note a bit too pretentiously.
But what follows has nothing to do with Picasso. It’s about me cooking.
And I want to make it clear: I’m not to cooking what Picasso was to art. It just seemed like a vaguely fitting intro.

I like cooking. I mean, I like cooking the ten dishes I eat.
But I like to cook them with care and attention.
That’s why I made a recipe book.
I know my tastes pretty well when it comes to food.
Of course, when I go to a restaurant, I want to try something different. It’s the chef’s job to make food, so I don’t ask them to change the dishes. I order them as they are. But when I’m home, I want to make my own dishes the way I like them.

Take pasta, for example.
You know, I’m an Italian guy, so it’s kind of obvious that I like spaghetti.
But... I like to break them.
Into three pieces.
That’s a crime to some of my friends, but I really don’t get why. The flavor doesn’t change, I can cook them in a smaller pot, and they’re easier to eat. Why should I risk staining myself while slurping when I can just cut them?

I’m not done with pasta yet.
The “correct” way to eat it is al dente. That means you shouldn’t cook it too much; it should still be a little firm when you bite it. Not so hard that it breaks into shards, just a little firm.
Well, I don’t like that either.
I prefer the opposite: my pasta should be a little softer. Why? Probably because my mom used to get distracted while cooking, so I got used to eating it overcooked.
That’s also why I like burnt Sofficini or over-fried potatoes.

Maybe this post will make some Italians go nuts.
But I think you shouldn’t be bothered by someone else’s preferences.
Maybe I just like breaking the rules.
As my grandpa used to say:

"Live and let live"

PS: I put Parmigiano on seafood pasta too. :p