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I do not deny that I was excited. I had a slight fibrillation of anxiety, typical of every time I meet a person I do not know. I think it was a feeling of joy mixed with nervousness, with the hope that everything would go smoothly . When she rang the bell, I realized that Levante was about to enter the living room of Taste of Runway for real. I, almost shy and reserved, and she, lively and joyful. It took just a look, a hug (to overcome the initial embarrassment) and a cup of hot coffee to kick off a long chat. We looked like two old friends with the desire to tell each other a lot of things left behind.  Levante is a a profound woman and an incredible artist, who puts all her heart into her songs. Her lyrics talk about loneliness, anger, happiness, romance. I asked her some questions, read her answers.

-How would you describe your character?

Eclectic and positively nervous. I am like a closet, apparently very linear, but when open, full of surprises. Sometimes things are in order, other times are not. 

-Your eyes express so much intensity. Maybe because you were born in Sicily, a land so rich in emotions. How do your origins affect your music?

A lot in terms of emotion, not so much in terms of melody. My family is full of creative minds. I started writing songs when I was 9, then at the age of 11 I played my brother’s guitar. I was born in Caltagirone and I lived for 14 years in Palagonia (Catania). Then, my mom and I moved to Turin and there I found a very interesting musical dimension.

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– In the song “finché morte non ci separi” you sing with your mom. If you had to describe her in one word, what would you say?

Strength.

-Because of your origins, you are undoubtedly a good cook. Aren’t you?

Yes, I am. And also play a lot with food. I invent, experiment and sometimes I even exaggerate. Like once that I ate so many chips that I felt terrible.

-What is your comfort food?

Almond milk with cereals. For me it’s like a cuddle.

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Levante was able to strongly believe in a dream and did everything to make it become true, by becoming a singer. Strong and gentle, witty and pungent. She is an amazing girl who deserves to have success. Good luck, Levante! In the meantime, I cook your outfit: “Reginette” pasta, pesto sauce, sautéed pistachios and pumpkin cream. I wish you all the best and a brilliant life full of happiness!

Reginette-al-pesto-e-zucca

Recipe. FOR 4 PEOPLE

400 g (14 oz) pasta such as Reginette (or Mafaldine) + *fresh pesto sauce + **pumpkin sauce + 2 teaspoons chopped pistachios of Bronte.

Sweet and savory, soft but crunchy, this recipe is like this: a mix of surprises. Cook the pasta in plenty of salted water. Drain and poured into a bowl with the pesto sauce*. Stir to mix well. Serve adding the pumpkin cream and finish with the chopped pistachios.

*For the pesto sauce. 2 Cloves garlic + 50g (1.7 oz) basil leaves + 70g (2.5 oz) Parmesan cheese (about 6 tablespoons) + 30g (1 oz) pecorino cheese (about 2-3 tablespoons) + 1 teaspoon of pine nuts + 100ml (3.4 fl oz) extra virgin olive oil + a pinch of salt.

Peel the garlic and put it in a blender with the basil, Parmesan cheese, pecorino cheese, pine nuts and a pinch of salt. Whisk everything “jerkily” (to prevent the blade from becoming too warm) for two minutes until the sauce is bright green. Transfer the sauce into a glass bowl, add oil, stirring carefully to mix the ingredients further and set aside until ready to put on your pasta. I remind you that pesto must not under any circumstances be heated in a pot but should be used cold or at room temperature. Yum!

**For the pumpkin sauce. Half a pumpkin + half an onion + 1 sprig of rosemary + extra virgin olive + salt + pepper.

Peel and cut the pumpkin into cubes. In a saucepan, add the chopped onion, chopped rosemary and plenty of oil. Let dry. Add the pumpkin and cook (with a lid) over a low heat for 30 minutes or until it gets soft. Put it into a blender and blend until you get a creamy sauce.

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