SPECIAL OFFER for Dulwich OnView readers
Late bookings for Friday night’s Opera -
£10 off the first ticket; buy three and get a fourth FREE
Only by credit card (020 8299 1859)
Must say where you saw this offer
Low-brow opera with plenty of laughs, Opera on the Run is coming to DPG on June 13 with their hilarious new production
SPAGHETTI OPERA
- a cocktail of Italian opera favourites amongst lavish portions of comedy. Hearts are flambéed and friends are toasted when chef falls into a minestrone of passion with his beautiful young waitress. With a farm fresh libretto and an organic script from Opera on the Run directors Tim Armstrong-Taylor and Ian Bloomfield, Spaghetti Opera will leave you with the sweet taste of some of the world’s most popular tunes including Nessun dorma, O mio babbino caro and the drinking song from La Traviata.
Organised by the Friends of Dulwich Picture Gallery in a marquee in the Gallery garden, this evening promises to be a real treat. There will be a long interval for a picnic supper. (Bring your own or get one from the Gallery Café).
Included in the ticket price are two bonuses: a glass of Italian champagne (prosecco) before the start; and free entry to the Gallery between 6 and 7pm.
more information
AND A SPAGHETTI RECIPE–
Talking of opera, try this new twist on a classic Italian recipe by Kate Whiteman, local food writer and lecturer on Italian gastronomy – author or co-author of over 20 food related books. No good for picnics, but delicious at home.
Spaghetti alla Verdi
A new twist on a classic Italian recipe by Kate Whiteman
Like most Italian composers, Verdi loved his food plentiful and rich. For a lighter dish, you could use tagliatelle and leave out the egg yolks.
Ingredients (to serve 4):
1 tbsp olive oil
1 small onion, finely chopped
75 g/3 oz pancetta, cut into bite-sized strips
200 g/ 7 oz fresh shelled peas
400 g/14 oz spaghetti
4 egg yolks
150 ml/5 fl oz double cream
90 g/ 3 oz freshly grated Parmigiano Reggiano, plus extra for serving
salt and freshly ground pepper
Cook the spaghetti in boiling salted water until al dente.
While it is cooking, heat the oil in a large frying pan and gently fry the onion until softened but not coloured. Add the pancetta, cook for about 5 minutes, add the peas, stir and cook gently for a minute or two, then take the pan off the heat and cover.
In a bowl, mix the egg yolks, cream and cheese. Season with black pepper and mix well.
Drain the spaghetti and return it to the hot saucepan. Add the pancetta and peas and toss to mix thoroughly. Pour in the egg mixture and toss well. Serve at once with extra cheese.
Buon appetito!
A new edition of Kate Whiteman’s “Cook’s Guide to Italian Ingredients”, entitled “How to Cook Italian Step-by-Step” will be published by Southwater in July 2008. All her current books are available from Amazon
Her next gastronomic tour for Martin Randall Travel is to Piedmont this September and again in October 2009.
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