If I were his Chef: Luca Toni

It's a first. An emergency "If I were their Chef" situation. Italy's World Cup 30-man roster (soon to be trimmed to 23) was announced today and one of my favorites, Luca Toni, wasn't on the list.

And I got this news first from a French guy who is also his fan! My very first knee-jerk reaction was to say, out loud, he needs a chef! Luca Toni needs comfort. I wish I were his chef.

Then I had this same conversation with my dear friend Nicola, who agreed that there was only one right thing for a self-respecting, swooning chef to do and, that is how he became my muse on such short notice.

Pictured here in his Italian national team jersey (#9 by the way is my favorite number), our 2006 World Champion is performing his signature goal-scoring celebration. He extends his fingers and shakes his hand up to his ear, as if to crank up the volume of the crowd's cheering. He is adorable.

Also tall, dark, and handsome in the highest order, he hails from Modena, one of Italy's most exquisite cities. The story goes that he told his mother, when asked what would become of him because his bedroom was always untidy, that he would be a footballer one day. Apparently she didn't believe him, but how lucky for all of us that he was right.

In his pre-professional career, he played in Empoli, which is where he met his long-time girlfriend, the equally beautiful model, Marta Cecchetto. The story of how they met is something wonderfully romantic like they were at a disco club and she accidentally slammed a door in his face. She could only make it up to him by letting him buy her a drink, which she did. I seem to recall that they have been together ever since.

In Italy, he has played with Serie A clubs Palermo and Fiorentina (Florence), and was the record-goal scorer with 31 goals, for Fiorentina in the 2005-2006 season. He transferred from Italy to Germany's Bayern-Munich club for the 2007-2008 season, where he became partners-in-crime with France's class clown, Franck Ribery. The two entertained fans silly as their respective careers continued to soar. They even took German lessons together but, we hear they (the lessons) didn't take. I doubt if they even spoke each other's language, but they managed to communicate effectively and in turn, have too much fun together.

This last January, Toni was transferred back to Italy, on loan to Roma from Bayern-Munich, and now Bayern is set to play in the Champions League final on May 22 in Madrid, without him. See? All the more reason he might want some extra comfort.

OK then.

If I were his Chef, I would actually set one of my own favorite comfort meals on the table before him. (This being an emergency and all, I'm not able to experiment with a new recipe!) I'd hope that because it would be prepared with love and pure intention, that it would make him just feel so much better.

I would most want him to feel safe, and at home, so my recipe is really Italian in nature, honoring his heritage with typical ingredients, including balsamic vinegar from his native Modena. I'm including sausage because maybe he misses Germany a little, since he and Marta did have a happy home there too. Fresh seasonal vegetables, tomatoes, and soft polenta have their own way of warming hearts and souls. This dish is prepared in relatively short time because when someone needs tender loving care, you want to provide it as soon as possible.

My fondest wish for this handsome hero, is that he remember the truth everything passes. That and the perfect homemade comfort meal, are two of the kindest gifts in life we have.

Roasted Sausage with Tomatoes and Vegetables over soft Polenta, for Luca Toni

2 hot Italian link sausages (ideally from Claro's)
2 large, ripe Roma tomatoes, chopped coarsely
3 cups cubed firm vegetables (i.e., zucchini, bell pepper, eggplant, onion)
Extra-virgin olive oil
Balsamic Vinegar
Sea salt and freshly ground pepper
Dried Italian seasoning
1 cup dry red wine

3 cups water
1 cup fine (dry) polenta (also available at Claro's or specialty grocery/Italian stores)

Freshly grated Parmaggiano-Reggiano cheese

Preheat oven to 400F, and coat large shallow baking dish with cooking spray. Place sausages in center of pan, and roast for 10 minutes. Toss and coat tomato and vegetable pieces well, with olive oil and vinegar. Season mixture with salt, pepper, and dried herbs. Add vegetable mixture to pan with sausages, arranging everything in single layer, return to oven. Roast for 25 minutes, then pour red wine over foods, stir gently and return to oven for 5 minutes.

While foods are roasting, bring water to a rolling boil in medium saucepan. Add dry polenta gradually in thin stream, stirring constantly. Continue to stir until polenta is soft and creamy, about 5-7 minutes. You may cook it longer if you desire more creaminess. When ready, polenta will resemble Cream of Wheat cooked cereal.

Into 2 shallow serving bowls, divide soft polenta. Spoon roasted sausage and vegetables with pan sauce, over polenta to serve. Sprinkle with grated cheese.

Yields 2 servings.