From early times masks could be worn at any time in Venice helping the wearer conceal his identity and social status, allowing total anonymity for any illicit (or criminal) activities or lending mystery and glamour for romantic trysts and seduction. It wasn’t until around the 18th century that mask-wearing was limited to carnival time.
There are two types of mask: carnival masks (where anything goes) or masks of one of the archetypal characters from the Commedia dell’Arte.
© where-venice © venetian masquerade masks
Begun in Italy in the early 16th century Commedia dell’Arte was the first form of professional theatre – usually performed outside in the piazzas and based on witty dialogue, improvisation….and masks.
The main characters include: Arlecchino (Harlequin), Pantalone (‘Money’), Medico della Peste (Plague Doctor), Columbina (Arlecchino’s mistress), Scaramouche (Rogue Adventurer) and Pulcinella (Crooked-Nosed Hunchback). Pulcinella is in fact the direct forefather of Punch in the English Punch-and-Judy puppet show.
‘Martedi grasso’, ‘mardi gras’ or ‘fat tuesday’ as I prefer, marks the end of Carnival when everyone can have their final fling before saying “farewell to the flesh” and entering the forty days of fasting and penitence leading up to Easter.
Either from a point of cleanliness (sepia ink stains your teeth and mouth black!) or from sheer laziness I decided to skip using sepia ink and use my latest discovery, black rice. ‘Forbidden Rice’ or Black Rice is a highly treasured rice from Asia. Apparently in ancient China it was forbidden for anyone to eat it except the Emperor and the Royal Family because of its health benefits.
You can check out the health benefits and buy this product at: https://forbiddenfoods.com.au/products/forbidden-black-rice but for this particular recipe I’m using the Italian equivalent, a black variety of brown rice – if that makes sense! You should be able to find a similar variety in any specialty supermarket.
RECIPE SPICE & SALT-BAKED SALMON with FORBIDDEN BLACK RICE SALAD
For 2 Preparation time: 15-20 minutes Cooking time: 20-25 minutes
SPICE & SALT-BAKED SALMON
Ingredients
350g salmon fillet with the skin on
Juice of ½ lemon
Coarse salt
Selection of spices such as:
Star Anise
Cloves
Coriander seeds
Black pepper
Cardamom pods
Toasted sesame seeds to garnish
Dried edible flowers to garnish (or fresh herbs)
Method
Wash the salmon fillet and make sure there are no bones in it. Sprinkle with lemon juice and put aside.Take a non-stick frying pan and pour in enough coarse salt to totally cover the bottom of the pan (to a depth of about 4-5mm).
Scatter with the spices and place over a medium-hot flame.
When hot – you’ll be able to start smelling the spices – place the salmon, skin-side down, onto the spiced salt. Let it sit for 1-2 minutes until you see the flesh starting to turn white then put the lid on and allow to steam for about 5 minutes.
Remove from the heat and let sit covered for another few minutes.
To actually steam the salmon over water would probably only take about 5-6 minutes but I found this method needed a bit more time, plus resting time.
To serve sprinkle sesame seeds over the salmon and decorate with edible dried flowers or fresh herbs
Take the covered pan and remove the lid at the table so that you can savour all the wonderful spice smells.
‘FORBIDDEN’ BLACK RICE SALAD
Ingredients
200g black parboiled rice
5Tbsp olive oil
1Tbsp balsamic vinegar
Juice of 1 lemon
1Tbsp honey
Salt & pepper
3 spring onions, chopped
6 small/medium tomatoes, chopped
small bunch of fresh basil, chopped
Method
Cook the rice in boiling salted water for 18-20 minutes. If you can’t get parboiled, cook the rice for between 45 minutes – 1 hour.
Drain and rinse in cold water. Stir in all the other ingredients and allow to sit for a short while to ‘mingle’!
Halve the salmon fillet – removing the skin – and serve alongside the black rice salad.
