Hunters Pasta: Notes on Vivaldi's Four Seasons - Fall -- a recipe!

 The chase is on!  The deer is pensive.  The heart stirs.  The heart strings are clamping down and rising and the strings are blazing with vibration.  The hunter fights to regain control.  The whole torso of the deer is still and the hunter sways with his heartbeat.  Slowly he raises the bow and controls the harmony of his heart and bow strings.  He lifts his fingers back to let flight.  Off it goes, fletching sliding past the arrow rest. 

Gazing at the prey, the hunter readies for the chase, heart racing now in anticipation.  The burst hits.  The deer staggers and falls.  He's off, running at full speed across the wild grass to complete the kill.  Stumbling upward to flee, the deer stumbles forward.  Breathing uneasy, the gaze penetrates the hunter and obligingly the hunter gullets the deer mercifully.  Oh glorious day!  What a magnificent beast!  We shall enjoy a feast! 

And, that my friends is the joy of the third movement of Vivaldi's Four Season's.  In his notes to the music, Vivaldi writes:

The peasant celebrates with song and dance the harvest safely gathered in.
The cup of Bacchus flows freely, and many find relief in deep slumber.
Adagio molto
The singing and the dancing die away
as cooling breezes fan the pleasant air,
inviting all to sleep
without a care.
The hunters emerge at dawn,
ready for the chase,
with horns and dogs and cries.
Their quarry flees while they give chase.
Terrified and wounded the prey struggles on,
but, harried, dies. 
The deer is hung to age the savory meat and days will pass before the deer is feast!  Wait, what to eat!  Celebration is in order and what to eat!  Here we have the hunters food to celebrate the deer. 
Hunters Pasta
Roasted chicken - 30 oz
Italian sausage - 12 oz
Red and yellow peppers - 2 cups diced
Fresh spinach leaves - 6 large handfulls
Morrell mushrooms - 8 large caps
Penne pasta - 16 oz
Chicken stock - 1 cup
Garlic to taste
Salt to taste
Pepper to taste
 Cut the chicken into bite sized pieces.  Sautee the sausage in a large fry pan.  Start the water to boil. 
  1. Chop the peppers and mushrooms.
  2. When the sausage is fully cooked add the chicken, peppers, mushrooms and garlic and chicken stock, enough to cover everything.  Simmer
  3. Add the pasta to the boiling water and slowly lower to a simmer.
  4. Add the spinach to the meat and let wilt into the meats.  
  5. When the pasta is finished, plate and spoon the Sautee over the penne. 
  6. Serve piping hot with large loaves of whole breads and cut cheeses.  
This makes about 8 servings.
Each serving has 363 calories
5.1 grams of fats
63.3 grams of carbohydrates
22.9 grams of protein

Now the good stuff.  This stuff is better than a multivitamin!  And, it is easier to uptake into body than a vitamin because it is real food. 

Potassium: 2037mg
Vitamin A: 488%
Vitamin B-12: 3.7%
Vitamin B-6: 43.3%
Vitamin C: 455%
Vitamin E: 26.1%
Calcium: 28.6%
Copper: 30.4%
Folate: 162.8%
Iron: 54.8%
Magnesium: 57.1%
Manganese: 126.5%
Niacin: 51.2%
Pantothenic Acid: 10.9%
Phosphorus: 37.7%
Riboflavin: 57.5 %
Selenium: 18.6%
Thiamin: 47.1%
Zinc: 13.2%

Buon appetito!

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