Salvador Dali recipes and passion for food: “I wanted to be a cook”

 

Salvador Dali recipe-brest-of-venus

“Gastronomic, spermatic and existential”

In an interesting text published under the name “Unconfessed Confessions”, Dali explains how the life to him was. And you can imagine his dramatic view – gastronomic, spermatic and existential. Along for his artistic thetricalism, he was also well known for his cuisine exhibitionism. He greatly enjoyed in combination and creation of different tastes. But Salvador Dali recipes and passion for food have deeper roots and the very proof for that is his idea that he remembers the food when he was in his mother womb: “Even at the time, my eyes were my guide, in them resided all my pleasure, enchantment, and the most impressive sight was that of scrambled eggs, without the pan; this probably disturbed me for life.” (from Secret Life)

Salavdor Dali recipes-desserts
The spectrum of the food he liked and the ingredients he cooked is really wide: eggs, spaghetti, fish, cheese, pork, duck, chocolate and more. From these foods you can see that Salvador Dali recipes were juicy and tasty. Catalan cuisine also had huge impact on Salvador Dali to a point where he even drew the menus of the restaurants where he enjoyed the food (Catalan). Salvador Dali cookbook is full with recipes but we’ll bring you the one we thought are the tastiest. Before we continue to Salvador Dali recipes we want to emphasize that all of the recipes included in the cookbook are with illustrations, bringing the passion for taste, pleasure for eating the artist had.

Salvador dali recipes-cookbook-variegated-plumes
Salvador Dali recipe – Spaghetti Dali style

Needed Ingredients: Spaghetti, sage, basil, tuna, parsley, olive oil, salt, anchovies and garlic.
Preparation: First you boil the spaghetti. Next you clean the parsley and let it fry with the basil and sage. After that you drain the tuna and cut it in pieces – after that add the anchovies and the herbs. Fry the garlic in olive oil add it to the mixture and let it cook slowly for a few minutes. Drain the spaghettis, put everything in one bowl and add the sauce.

This one is one of our favorite from all Salvador Dali recipes – CRAYFISH CONSOMMÉ

Needed ingredients: 2 ¼lbs of crayfish (or shrimp), 2 quarts of water, Cayenne pepper, 2 tablespoons of paprika, saffron, 1 lb of veal chopped, 4 fistfuls of rice and 4 egg yolks.
Preparation: You take one big pot and put there – water, salt, a dash of Cayenne pepper, paprika, saffron, chopped veal, and rice. The moment the broth starts to boil, crush your crayfish in a mortar. It’s very important to add it progressively and finish the process as soon as possible. After that you leave it to boil for 45 minutes.
The broth is then strained in a sieve that you can push with a wooden spoon so as to get all the juice out. Put back on the fire, stir and add the egg yolks (without letting it boil). Your consommé is ready.

The most eccentric recipe from all Salvador Dali recipes – THOUSAND YEAR OLD EGGS

Needed ingredients: 1 dozen eggs, 1 ½ quarts of water, 5 whole cloves, 3 tablespoons of sugar, 3 tablespoons of vinegar, Tabasco sauce, 2 lemons (cut in 8 pieces), ¾ teaspoon of thyme, 4 tea-bags, 2 onions and 2 cloves of garlic.
Many of you have met the crown of the Chinese cuisine – Thousand year old eggs. But we won’t strive to bring the recipe to perfection, instead we’ll bring you the amusing way, Salvador Dali’s way.
Preparation: First step is to boil the eggs for 10 minutes. Then take them out, put them under cold water which will make it easier to shell them. In the same water in which the eggs had boiled, add the cloves, sugar, and vinegar, a lot of Tabasco sauce, the lemons (cut in eighths) and thyme. Boil for 15 minutes. Move it away from heat, dip in the tea-bag and let them steep for 10 minutes.
After the ten minutes rest (it’s not a thousand year old eggs) put it in a jar the diced onions and the garlic. Next, add the shelled eggs, and pour the broth so that the eggs are completely immersed. Close the jar and keep it on the lower shelf of your refrigerator. After here comes the heavy part, aging the food!
Be patient for three weeks before opening the jar and serving. These eggs go well with cold meats and fish.
We hope that you’ve liked our article about Salvador Dali recipes and his passion for food. If you try some of the recipes feel free to comment us.

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