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Subject: Re: Zinka at Christmas Lunch Today
From: Ombrarecds <[log in to unmask]>
Reply-To:Ombrarecds <[log in to unmask]>
Date:Sun, 25 Dec 2016 18:07:03 -0600
Content-Type:text/plain
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Pasta a la Norma

Eggplant, tomatoes, peppers, garlic, basil, and Ricotta Salata on a bed of pasta. 

Of course, this was a Sicilian dish that was part of the Callas kitchen.

Happy holidays,
Patrick Byrne
Sent from my iPhone

On Dec 25, 2016, at 5:42 PM, "Max D. Winter" <[log in to unmask]> wrote:

> I fixed Zinka Milanov's Green Beans for Christmas lunch today.  They were divine, at about 
> 800 calories per serving, with a high fabulosity factor.  They also provided an excuse for me 
> to regale the table with Zinka stories, which were enjoyed by all, none of whom had heard 
> of Zinka Milanov before.  They will remember her now.
> 
> From  "Opera Stars in the Sun" by Mary Jane Phillips-Matz here is the recipe (as told by 
> Zinka herself):
> 
> "For green beans: a pound and a half of string beans are cooked until tender
> in fast-boiling water.  In a separate pan we melt a quarter-pound of butter
> over a slow fire, then add two tablespoons of breadcrumbs and let them
> brown.  To this you add a big half-bunch of parsley leaves and a crushed,
> pounded clove of garlic.  Mix the herbs with the buttered breadcrumbs, then
> combine the mixture with the boiled green beans.  Put it all in a Pyrex
> baking dish, pour a half-cup of sour cream over the top and put it in a
> moderate oven for fifteen minutes.  THOSE, those are GOOD green beans."
> 
> Heart attack to follow.
> 
> (I topped the green beans and sour cream with more buttered bread crumbs to make a 
> crunchy top.)
> 
> Merry Christmas to all!
> 
> Max
> 
> 
> 
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