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67. Essential Killing. VENICE

Essential Killing

Mohammed ( Vincent Gallo) is captured in the desert of Afghanistan for killing a group of U.S. soldiers. Unable to react interviewing deaf because the explosion of a bomb, escapes from the van that transports him. Ritrovatosi in the snow, hunted by soldiers, began his struggle for survival.

It seems that the basis of the initial project director Jerzy Skolimowski there is interest in the investigation of secret prisons in Europe where prisoners of war would be carried out. But the film takes another turn and now Afghanistan and the U.S. become a pretext, the war a matter of survival. The film finds its setting in the loss of all references., When fighting in far too long and the reasons for conflict are blurred in a horizon which appears only as a dream or hallucination, lost in a prayer to Allah and love for a body hidden under a burqa.

Vincent Gallo became the face and body, flesh and instinct, fighting against a desert of snow. Entrancing us with a photogenic, does not say any words but in her eyes means the fear of the need to kill and clinging to life reduced to a feral state. The director throws a fake issue and then abandon it, trying to re investigates the origins of human conflict, the essence of death and, in return, of life.
In a world without words, the escape route is the promise of a mute woman (Emmanuelle Seigner). A body that takes care of another body in giving him the warmth of the hearth and a white horse. A symbolism at times disturbing, perhaps, but which must be expiated in the beauty of the images, and hanging over the duration of the film, except for the first few sequences. To fully appreciate the film you must abandon the image, without any pretension.


RECIPE
I feel that the combination I propose, between food and film, can sometimes be a bit forced. However I do not give up and this time the recipe is predominant in relation to the image of the film: the woods and snow.

MONT BLANC
10g bitter cocoa powder
700g chestnut

1/2l of milk 1 cup of rum
a pinch of salt 1 teaspoon of vanilla extract

120g sugar

To Cover
1 teaspoon cocoa powder 2 tablespoons
dark chocolate flakes
Marron Glaces qb
500ml fresh cream icing sugar

Choose, washed and nicked the brown , practicing on each of them a cut on the outer hull of about 3-4 cm, up to the pulp. Put them in lessarein pressure cooker, cover with water flush, make them cook for about 10 minutes . Turn off the heat and leave the chestnuts in their cooking liquid, just get two or three at a time and peel , removing them also the inner skin, leaving the chestnuts to soak in the hot liquid, it will be much easier to clean them well. When finished, place them back into the pressure cooker with milk, sugar and salt , and boil for 20 minutes .
After 20 minutes, drain well brown, pass through a sieve and incorporated to puree vanilla, cocoa and rum ; mix enough time to mix the ingredients very well, that should give rise a mixture rather dry and compact (if not, put the mixture on the stove and let it dry gently).
Cool the mixture, and let it sit and harden in the refrigerator for at least a couple of hours , pass the potato masher in large holes, you push on to a serving dish: Take out the noodles to form brown a mound , help them settle with the prongs of a fork to not shrink too much spaghetti. Whip the cream
incorporating the powdered sugar , riempiteci a pastry bag, and cover the mound brown paste with whipped cream. Garnish with marron glaces and cocoa. Recipe provided by

http://ricette.giallozafferano.it