Film adapted from the story by Karen Blixen, Danish painter and writer,
Oscar for best foreign film,
Babette’s Feast is a film absolutely simple,
but behind its simplicity hides a
sort of fairy tale life.
A pair of elderly sisters,
daughters of a Protestant pastor, now deceased,
live in a small community on the coast of Jutland in Denmark,
where human relations, after the death of the pastor is not idyllic.
The two sisters are pious women who have almost given up on love .
One day, Babette, escaped the repression of the Paris Commune,
during which she lost her husband and son, comes to the door of the two sisters,
gain the hospitality by the housekeeper.
After about 14 years, Babette comes a strong win in the lottery, the two sisters
think that the woman will use the sum to return to Paris; instead
Babette, ask them to arrange a banquet to honor the memory of their father in the centenary
of birth.
The two sisters did not take the news well,
because they see a source of destabilization, as a threat to their peace of mind,
in fact they recomended all participants to not get caught by the joys of food.
But Babette’s Feast creates a miracle, her sublime cuisine banquet will transform into “a love affair”
Babette, the chef of the Café Anglais (but nobody knows), still manages to express his talent as an artist;
her lunch will overcome the disagreements whether created among the people of the village so that all will come to dance together under a starry sky.
Babette is poor again, in fact, she has spent all the winnings to buy ingredients, drinks, glasses and dishes for the banquet,
but how to tell the two sisters who are unaware of his true identity: “A true artist is never poor!”
A film that makes us realize that sometimes it is not possible to distinguish between the appetite of the body and the soul …
A delicate work shrouded in magic!
RECIPE RELATED TO THE MOVIE:
QUAIL EN SARCOPHAGE
INGREDIENTS:
-4 Vol au vant
-4 Boneless entrails and private
- 75g chicken livers
-50g Of cahmpignon
- 1/4 chopped shallots
-60g Of bacon diced
- 50g butter
-Salt and pepper to taste
-Timo qb
-2 Tablespoons of Madeira wine
-1 Glass of broth
-4 Slices of bacon
- 1 small black truffle
Dice the bacon,
mushrooms, chicken livers and shallots,
in a small frying pan, melt the butter and lard,
remove the bacon and saute the chicken livers,
add the mushrooms, salt, pepper, thyme and bacon that you had put aside.
Remove the chicken livers and diluted with white wine in the cooking.
Mix and always cook on low heat, pour this sauce on chicken livers and blend adding the butter.
Refrigerate for 30 minutes, fill the quails with this pate and add two slices of truffle.
Wrap each quail in a slice of bacon, Bake in a buttered casserole dish
at 200 ° C in oven for 15 minutes.
As soon as the quails are cooked dilute the bottom with the Madeira.
Place each quail on a vol au vant, pour the sauce and put it back in the oven for 5 minutes.
