Bean champignon stew with chocolate and fresh herbs on black pasta threatened by a raw egg
Courage is not the absence of fear, but rather the judgement that something else is more important than fear.
Yes, terrorist attacks scare me. But it equally scares me, if there is talking about war as a reaction to it. It scares me, when whole cities are shut down for several days, as it happened in Brussels after the Paris attacks. I have lived in Brussels for 3 months this year. And then the news: Shops in the inner city, public transport, swimming pools, cinemas, schools, kindergardens, big companies – everything is closed. Almost five days long. Tanks are driving through the roads of the city and super markets are guarded by soldiers with machine guns.
In some way I understand that you don`t want to take the risk when there is concrete warning signs. Still, I am asking myself for how long a state like this can last? How long can you stop to live in order to not risk anything? Are we not playing along with the game of terror then? Will the fear not even have increased after the end of the „lockdown“? Fear is a survival mechanism, but it can´t become an anti-life mechanism. We, I must not cease to live until it is over.
The fear disappears into the stew, she reaches out, is still present. Even in the form of sides that once were or still are medial fearmongerings: raw egg for example. Collywobbles? Chocolate makes happy, chili warms and sour cream calms down. Let yourself not be eaten up by fear, eat the fear.
250g of white beans (pre-cooked)
3 garlic cloves
100-150g of sieved tomatoes/tomato purée
2 tbsp. sour cream
2 pieces of dark chocolate
½ tsp. dried chili flakes/pepperoncino
3 twigs of rosemary
a few sage leaves
200g of black pasta (sepia-coloured)
1 raw egg
- Wash champignons and fresh herbs. Cut champignons into slices.
- Press or chop the garlic cloves. Drain the beans.
- Fry champignons and herbs in two tablespoons of oliveoil, then add tomatoes and beans.
- Mix with two tablespoons of sour cream and melt two pieces of dark chocolate into it. Season with chili, salt and pepper.
- Heat water for the pasta and salt generously. Cook the pasta according to its packaging until al dente.
- Place a nest of pasta onto a plate, some of it reaching out over the plate (see picture). Put the stew/sauce on top. Place the raw egg beside it, so that you can later mix it with the rest. Decorate with some fresh herbs if you want.