La Dolce Villa : Straw and Hay Pasta Recipe đŸ„ đŸ„đŸ„ 1/2

/

Year Released: 2025
Directed by: Mark Waters
Starrng: Scott Foley, Violante Placido, Maia Reficco, Guiseppe Futia
(R, 99 min.)
Genre: Romantic Comedy

The Creator made Italy from designs by Michelangelo.” — Mark Twain (1835-1910)

We’re not talking about Marcello Mastroianni, the “philandering tabloid journalist living in Rome.” That was La Dolce Vita, the 1960 Fellini film about “existential angst and carnal excess” only sugar coated as “the sweet life.”

But Different Drummer is sure the film’s creators played with that precursor to create a real “sweet life” film about Italy and second chances.

"Successful businessman Eric travels to Italy to stop his daydreaming daughter Olivia from restoring a crumbling villa. Italy, however, has different plans for him as it delivers on its legendary promise of beauty, magic, and romance."

The film is like so many others that detail sunny Italy as an antidote to the stressful modern life in American and abroad. 

There are a slew of them streaming right now, such as Signora Volpe about “a disillusioned British spy-turned-detective starting a new life in the beautiful heart of Italy, but soon finding out trouble follows her wherever she goes.”  But usually the trouble only tantalizes us, as she uses her past training, as well as help deom a handsome Italian police captain.

Not unlike Miss Fisher’s Murder Mysteries, where Phryne Fisher has a similar slow burning attraction that simmers throughout that series as well as two full length films.  Of course, those are Down Under, not Italy.

Not to mention such other classics such as Room with a View, or Enchanted April, Under the Tuscan Sun or even Italian for Beginners, where stoic English or in the latter’s case Scandinavians thaw under Italy’s glow.  Even a neurotic German chef melts under the influence of her Italian sous chef in Mostly Martha.

But perhaps the most parallel tale is the recent Made in Italy, where we have an estranged Father and son played by real life father and son Liam Neeson and Michael Richardson, rather than the estranged father and daughter in La Dolce Villa.  Both fathers are widowers, and both renovate crumbling Italian mansions as well as their tattered relationships with their wayward progeny.

Of course, in today’s feature the banter between father and daughter is light and sarcastic most of the time, except when Eric (Scott Foley) tries to take over the project his daughter Olivia ( Maia Reficco ) has chosen.  Then some sparks fly, especially when the original “1 Euro mansion” they see turns out to be rat infested with no ceilings at all.

“The one Euro price tag makes sense now. I wasn’t expecting the Sistine Chapel, but I at least expected a roof.”

Yet some of the funniest moments occur with Eric and three old Italian widows who sit in the town square enjoying what everyone calls, “Dolce far niente,” or the sweet life of doing nothing.  Again recalling Fellini’s film.

As it turns out, the ladies find that life shallow and boring, just as Marcello Mastroianni did in 1960.

They want to work again, and maybe that is why at least one of them treats Eric with sarcasm:

Old Lady 1: (Smiling knowingly) "Buon giorno, Americano! Your Italian is... interesting. Come back when you speak like a real Italian!" 

Yes, they seem like the three fates at first, only one warming to the “typical American.” Her friend, the cynical crone on the left, seems to be the one who cuts the cord of life, as is pictured on the far left in the painting below as well.

But these three old ladies are a bit kinder than the three fates.  In fact, they ultimately hold the keys to restoring happiness for everyone, even if it takes almost the whole film to find out how and why.

***

One twist in the film is Olivia’s desire to work with her hands, while Eric, her dad, seems tied to his spread sheets and laptop.  Today, it is usually the younger generation tied to technology.

It turns out that Eric once did work with his hands.  He was a chef, not merely a consulting expert for planning meals not making them.

Soon, the “1 Euro mansion” must get going  – it isn’t really just 1 Euro.  That is a good marketing strategy. The $5000 down payment will be lost if renovations are not completed.

Eric the techno chef has to use his hands again.  Before long, the villa reveals its own secrets, hidden beneath a modern facade.

A facade with hidden secrets that almost everyone in the town has as well. Will they crumble like those of the villa? 

Take this delightful trip and find out for yourself.

–Kathy Borich
đŸ„ đŸ„ đŸ„ 1/2

Trailer

Film-Loving Foodie

Eric falls in love with Italy, the town, the people – especially one in particular – and of course the food.  The young town chef mesmerizes him with homemade dishes that he recreates from his grandmother’s recipes.

So Eric decides to cook again.  And this is the beginning of his rebirth.

We have chosen a wonderful Tuscan pasta. A friend from Rome made it for me a long, long time ago. She called it by its American name, Straw and Hay:

Palia e Fieno is a classic Italian dish that translates to "straw and hay". The recipe gets its name from the two types of pasta used—egg fettuccine for the straw, and spinach fettuccine for the hay. Straw and hay pasta is usually served with prosciutto, sweet peas and sometimes mushrooms in a cream sauce. For my version, topped it off with crispy shallots—perfection! This pasta comes together quickly, so make sure to read through the recipe before you start cooking.  –Carolyn Mazzocco

Buon appetito!

Palia e Fieno Pasta (Straw and Hay)

INGREDIENTS

For the pasta

·       Âœ Pound dried egg fettuccine

·       Âœ Pound dried spinach fettuccine

·       2 Tablespoons unsalted butter

·       2 Tablespoons olive oil

·       1 Shallot minced

·       1 5 Ounce package cubed prosciutto

·       1 Cup heavy cream

·       1 Cup Parmigiano Reggiano grated

·       1 Cup fresh or frozen peas thawed if frozen

·       Salt and pepper to taste

For the Crispy Shallots

·       2 Shallots thinly sliced into rounds

·       1 Cup neutral oil such as vegetable or avocado

·       Flaky sea salt such as Maldon

INSTRUCTIONS

1.              Make the crispy shallots. Add the shallots and oil to a small sauce pan or skillet. Bring the heat up to medium low/medium and fry, stirring occasionally to separate rings, until golden brown, keeping an eye on them so that they don't burn; about 10 minutes. With a slotted spoon, remove the shallots to a paper towel lined plate and season with flaky sea salt. Set aside until ready to use.

2.              In a large skillet over medium heat, melt the butter with the olive oil. Add the minced shallots and prosciutto and cook for 3 minutes. Add the cream, stir, and simmer until thickened slightly; about 5 minutes.

3.              Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine to 2 minutes less than package directions for al dente. Add the peas to the pasta water 2 minutes before the pasta is done. With a large spider or slotted pasta spoon, transfer the pasta and the peas into the cream sauce. Add Âœ cup of pasta cooking water and Âœ cup of the cheese and toss the pasta until you have a thick, creamy sauce and pasta is cooked to al dente; 2 minutes. Season with salt and pepper to taste.

4.              Serve immediately with the rest of the cheese, the crispy shallots, and freshly cracked pepper.