Cordon Bleu
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By luigi_pagano
- 1098 reads
I am a chef from the city of Naples
who now resides in the town of Eccles
which is renowned for a famous cake
but that is not what I normally make.
I was first trained to become a baker
but then decided to be a pizza maker
and maybe people would like to know
that I am a sorcerer working the dough.
Preparing the base is where I excel;
I put flour in a bowl and make a well,
pour in warm water and table salt
then add the yeast (while I drink malt).
I have to be bold so I must not recoil
when the time comes to use olive oil;
if it is extra virgin it’s an added bonus
as it will me help to lighten my onus.
Making the mixture is the initial deed
but kneading the dough is what I need.
Once I’ve started there’s no stopping,
It is time to think about the topping.
I can put mozzarella, passata, salami,
or mushrooms, black olives, pastrami;
anchovies, tuna, pineapple, prawns
or, if I’m asked, I can provide brawns.
But I have to confess that I am in luck
because I don’t like this foreign muck.
This odd concoction is a waste of cash,
I much prefer sausages and mash.
© Luigi Pagano
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Comments
The last verse made me laugh
The last verse made me laugh (after slightly recoiling at the idea of some of the pizza toppings) - thank you Luigi!
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This really made me smile.
This really made me smile.
A recipe with a bit of the exotic and a little twist at the end of the tale.
And the best cheaty way of making something rhyme that I have ever seen has got to be ...
(while I drink malt).
Nice one!
Turlough
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I loved reading the
I loved reading the descriptions of the pizza making, and the twist ending made me laugh!
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Another good one full of
Another good one full of humour.As for pizza or sausages and mash, I like them both!
hilary
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