If I were his Chef: Alessandro Nesta

Alessandro Nesta was really my first (world football) love.

In my Gila story I didn't say that at first I mistook Gila for Nesta. When I learned for certain who was who, I told my friends, "I fell in love with the wrong guy! Not all that unusual for me!"

It was Sandro Nesta that possessed me to say (over and again) it's just a coincidence that the world's most beautiful game is played by the world's most beautiful men ... that it's just a cosmic wink of pure evidence that we live in a loving, kind, and benevolent Universe. He was also one of the first reasons I wanted to start this "If I were his Chef" series, but I purposely delayed writing about him.

He has only recently returned to Italy's AC Milan club as a starter, having been sidelined for most of two seasons with injuries. Critics have said that at his 33 years, his career is over. He has been hailed as one of the greatest defenders in history, and is committed to proving he still has more to give.

So since this makes me incredibly happy, this week's story and recipe is for him, to celebrate.

A neighborhood in Rome is Cinecitta which equals "cinema city". This is where he is from and, I'm just going to say that is no accident. He has matinee idol good looks - tall, dark, and handsome in the highest order - and is in fact stunning on TV, even in his football jersey. He'd be a gorgeous movie star.

And, his little family probably keeps him thoroughly entertained when he's not working and traveling. He met his wife Gabriela during the 1998 World Cup in France, when he suffered an injury and she worked at Casa Italia, the headquarters for Italy's national team, and cared for him. He has said that the World Cup ended, the injury left, and she stayed with him. They are the happy parents of two little children Sofia and Tommaso.

With the Paolo Maldini family, they own a home in Florida and come to America regularly to vacation. It appears as though whenever they are there, the paparazzi have a field day snapping photos of both beautiful families.

I wonder, on a regular basis, how so-very-nice it would be if they (the Nesta and Maldini families, not the paparazzi) needed a really good private chef who loves children and speaks decent Italian because, I know one who'd be perfect for that post.

If I were his Chef, I'd absolutely have to offer something sexy, hearty, perfectly spiced, and off-the-charts yummy.

Moroccan.

Autumn has officially arrived, and a flavorful, slow-cooked dish, ideally enjoyed by hand with soft flatbread is what his essence inspires.

Lamb dishes are often a Roman favorite, and this one is extremely good with chunks of seasonal vegetables like bell pepper, fennel, squash, and eggplant for Mediterranean flair. Golden raisins and olives add a sweet-salty accent, and the use of an exotic honey in the preparation, like acacia or even lavender or raspberry, yields sublime results. Tajine usually calls for a special type of cooking apparatus, but any oven-proof, ceramic casserole or deep baking dish will work here, even a crockpot.

Couscous is the bed for this meal, and the regular variety is fine to use. I personally love the toasted Israeli variety, or better, Sardinian fregula if you can find it this side of the continent. Ronzoni's acini di pepe (tiny pasta beads that when cooked are the size of peppercorns) are another great choice, and can usually be found in Italian markets or at specialty grocers.

To serve, dim the lights, sit on the floor with fluffy cushions if possible, light candles, and savor this incredibly delicious, sensual experience.

Just consider it a celebration of beauty.

Morrocan Lamb and Vegetable Tajine, for Sandro Nesta

1 tsp cumin
1 tsp ground cinnamon
2 Tbsp freshly grated ginger
2 garlic cloves, minced
4 Tbsp honey
3 Tbsp sea salt
1 Tbsp freshly ground pepper
small handful each of fresh cilantro and mint leaves, chopped coarsely
Juice of 2 limes

up to 1/4 cup extra-virgin olive oil
1 large onion, quartered
4 cups fresh seasonal, firm vegetables, cut in chunks

flour
1 lb. lamb shoulder meat, either chops or stew meat cubes

1/2 cup large olives
small handful of golden raisins or dried apricots
2 cups beef broth or stock
Water if needed

Cooked couscous, for serving
Warmed flatbread, for serving

Combine first 9 ingredients (cumin through lime juice) to prepare 'sauce' in bowl. Coat bottom of large skillet with olive oil and cook onion, using a little of the sauce to season. Transfer cooked onions to casserole dish. Cook vegetable pieces in more olive oil until just softened, adding a bit more sauce to season. Transfer to casserole with onions; maintain skillet temperature and add remaining olive oil.

Finally, dredge lamb pieces in flour (shake off excess) and cook in seasoned skillet until lightly browned. Place lamb in casserole dish with vegetables, remaining sauce, olives, and raisins.

Pour beef broth over entire casserole and if contents need more liquid to completely cover, add water. Cover casserole tightly and place in 300-degree oven for up to 2 hours.

Served over prepared couscous and, with flatbread for 'utensils'.

Yields 2 servings.

For vegetarian variation, substitute up to 1 lb. of firm tofu cubes; prepare as for lamb pieces, and set aside. Add to casserole for last hour of cooking time. You may also add canned (drained) or cooked chickpeas (garbanzo beans) to the casserole during the last hour.