Welcome to Press Play, where we ask chefs to share one of their favorite recipes, as well as a playlist to listen to while you’re cooking it. The prep and cooking time should match the duration of the music (but don’t feel bad if the tunes stop before you’re done).
Chef: Roy Marino
Marino’s Playlist Breakdown
“To me, food and music are the same memories and born of the same things.
These are some of my favorite songs, some important to me because they of my present [life in] Brooklyn (like “The Seed 2.0″ by Roots), and some because they remind me of my home in Cilento and the dreams my buddies and I had as young guys (like “Love Song” by the Cure).
Because this music touches my heart, the food always will taste good, right?
In the last 40 years, [artists like] Pino Daniele have been singing the story and culture of our land, the south of Italy. When I listen to them, it is like traveling without moving.
In his early years, Vasco Rossi was a real rock star and his words were so vibrant. He still sings, and like Bruce Springsteen, he is still amazing, if less vibrant.
And the song of the Briganti, well, that is the story of our lives. It’s deep down in my soul! It’s about what happened in the south after Garibaldi united Italy.
Because this music touches my heart, the food always will taste good, right? I hope so.”
The Recipe: Fusilli Al Limone
Yield: 2 servings
4oz. of fusilli
Fresh basil, chopped
Extra-virgin olive oil
1) In a mixing bowl, mix 2 Tbsp of olive oil and the juice of ½ a lemon, and emulsify with Parmesan cheese. Salt to taste.
2) Cook the fusilli (once it begins to float, it is done).
3) Drain excess water from the pasta, then add it to the bowl. Mix quickly!
4) Add more cheese, more olive oil, and/or pasta water to aid in emulsification.
5) Finish dish with Parmesan and the fresh basil.
6) Serve in warm bowl immediately.