Monday, November 25, 2013

The Real Django

The poster for the 1966 Italian classic, Django by Sergio Corbucci. 
This is the greatest "spaghetti western" ever made and the soundtrack by Luis Bacalov is what Sergio Leone aspired to. The film was deemed too violent at the time. You don't even want to know what Django is hauling around on foot through the desert in that coffin, but the style is incredible, the best acting is by the director, Sergio Corbucci just in his facial shots. Any later movie with the name Django in it is just a pale imitation, but to be fair, Sergio did make a sequel in 1987 starring Franco Nero called Django 2: Il Grande Ritorno. Nero did a cameo in Tarantino's 2012 Django Unchained, but Tarantino can be forgiven, for there was never a more true and ardent cinematic fanboy than Quenton Tarantino
Here's the original title song from the soundtrack in Italian:
And for you viewing pleasure, here is the entire film dubbed into English:
And here is a great spaghetti recipe to enjoy while you are watching Django:
Tomato, Bacon and Spinach Pasta
For the recipe, click after the break:


2 strips thick-sliced bacon, diced
1 cup grape tomatoes, halved
1/2 tsp sugar
1/2 cup leeks, thinly sliced
1/4 cup dry white wine
1/2 cup chicken broth
1 tsp red wine vinegar
1/4 tsp red pepper flakes
4 oz dry bucatini or spaghetti
1 cup fresh spinach leaves
1/4 tsp minced fresh thyme (or a pinch of dry thyme)

Garlic Bread Crumbs:
1 clove garlic
1 cup French bread, cubed (about one 1/2 inch thick slice)
1 Tbsp olive oil
Salt, to taste

Bring a pot of salted water to a boil for the pasta.
Mince the garlic for the bread crumbs in a food processor, add the cubed bread, and process until coarse.
Heat oil in a nonstick skillet over medium: add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside.
Saute the bacon in a large skillet over medium heat. Cook until crisp, then drain on paper-towel. Pour off all but 1 Tbsp drippings.
Caramelize the tomatoes and sugar in the drippings over medium heat. Cook until beginning to brown, about 5 minutes. Add the leeks, saute until wilted, 3-4 minutes.
Deglaze with wine; simmer until liquid is nearly evaporated. Add the broth, vinegar, and pepper flakes and simmer until reduced by 1/3, about 5 minutes.

Cook the pasta in boiling water according to package directions.

Add the spinach, thyme, and bacon pieces to the sauce.

Transfer the cooked pasta from the pot to the pan using tongs. Toss to coat. Season with salt, then transfer to large serving platter or individual plates.

Sprinkle with garlic bread crumbs before serving.

1 comment:

Ol'Buzzard said...

I just copied and saved the recipe.

the Ol'Buzzard