Cordon Bleu

Top chef.


I am a chef from the city of Naples
who now resides in the town of Eccles
which is renowned for a famous cake
but that is not what I normally make.
I was first trained to become a baker
but then decided to be a pizza maker
and maybe people would like to know
that I am a sorcerer working the dough.
 
Preparing the base is where I do excel;
I put flour in a bowl and make a well,
pour in warm water and table salt
then add the yeast (while I drink malt).
I have to be bold so I must not recoil
when the time comes to use olive oil;
if it is extra virgin it’s an added bonus
as it will me help to lighten my onus.
 
Making the mixture is the initial deed
but kneading the dough is what I need.
Once I’ve started there’s no stopping,
It is time to think about the topping.
I can put mozzarella, passata, salami,
or mushrooms, black olives, pastrami;
anchovies ,tuna,  pineapple, prawns
or, if I’m asked, I can provide brawns.
 
But I have to confess that I am in luck
because I don’t like this foreign muck.
This odd concoction is a waste of cash,
I much prefer sausages and mash.
 
© Luigi Pagano 2017

 

© ionicus 2017
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4 Comments on "Cordon Bleu"

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Sweetwater
Member

Super rhyming, I’m impressed with your pizza making knowledge too. 🙂 Sue.

Gothicman
Member

Very funny, Luigi! Like the graphics too. I expect there are a lot of cordon bleu level chefs in backstreet cafés who need to exchange profit for skill – bacon sandwich, beans-on-toast, or north of Watford, sausages and mash!
Cordon Bleu rhyme and good, if sad story!

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