The Lost Book of the Grail by Charlie Lovett

I admit to having been a Grail fan since I read Le Morte d’Arthur many years ago. The romance of the Arthurian legend combined with the mysticism of the Cup of Christ is the ultimate story, isn’t it? King Arthur courting Guinevere, Sir Lancelot falling in love with Guinevere and his relationship with Elaine, Arthur’s incestuous liaison with Morgan le Fay and the birth of their son Mordred, Sir Galahad going off in search of the Grail itself……..this is the stuff of fairy tales combined with some arguable historical figures so of course it’s compelling reading!

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When I read The Mists of Avalon, it was eye-opening because it presented the tale from a completely different perspective that embodied female power and juxtaposed Christianity taking over the pagan religions of ancient Britain in a fascinating way. In addition to Monty Python, though, the film that always fascinated me with regard to the Grail was Indiana Jones and the Last Crusade.which remains a favorite to this day, particularly the scene toward the end when Indy finds the knight in the chamber surrounded by cups and chalices and glasses and vessels. That scene perfectly embodied the mysterious and ethereal nature of the Grail……..especially when it is pointed out that the cup of Christ would not be made of gold. Well, duh, but I had never thought about it that way before, having been entrenched in the rituals of the Catholic church and the typical Communion wine goblet.

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This book, The Lost Book of the Grail, adds a nice twist to the traditional tropes of Grail lore. The protagonist, Arthur Prescott, is endearingly old fashioned and nerdy, teaching at the University of Barchester Cathedral, a nice little meta-nod to the fictional town of Barchester as satirically created by the late Anthony Trollope. He loves books and hates the modern world, having been raised on the mythology of King Arthur and the Grail. His own grandfather has planted the seed that the Holy Grail itself may be hidden somewhere in Barchester and that colors his perception of his own life there.

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A young lady named Bethany comes to Barchester, intent on digitizing the ancient books in the Barchester Cathedral library and as much as Arthur is drawn to her, he shies away from her modern outlook on books and literature. But she is also an amateur Grail sleuth, and before long, they are on the trail of the legendary Cup of Christ and the origins of the ancient St. Ewolda, whose story interweaves with the Grail in a really wonderful and unusual way. And of course, one  thing Arthur loves is walking with the female Dean of the Cathedral, Gwyn Bowen, and her two dogs, each morning and debating various issues tying in with life, literature and often, food.  Gwyn needles him about his dislike for a colleague, whom Arthur has just compared to a cheese.

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“I thought we were talking about the Gorgonzola, said Arthur with disdain. “Don’t you care for Gorgonzola, Mr. Prescott?” said the dean, and they spent the rest of their walk debating the relative merits of English, French and Italian cheeses.

So of course, I had to make something with Gorgonzola, which in my opinion, is the King, the Queen and the Empress of all the cheeses in the world. A dish of farfalle pasta enhanced with Gorgonzola, butternut squash and pancetta sounded mouth-watering, so that’s what I made.

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INGREDIENTS:
1 lb farfalle pasta
3 tablespoons extra-virgin olive oil
2 ounces pancetta, diced
1 shallot, diced
6 garlic cloves, thinly sliced
1/2 cup dry white wine
2 cups butternut squash, peeled and diced
1 cup pasta water
1 cup Gorgonzola crumbles
salt and pepper to taste

METHOD:
Boil the pasta in salted water until al dente, drain and reserve a cupful of the pasta water. Set both aside. (NOTE: this is a stock photo of farfalle pasta as I forgot to get a shot of the drained, cooked pasta.)

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In a large skillet, heat the olive oil over medium heat, and sauté the garlic, shallot, and sliced-up pancetta until the veggies are soft and pancetta is crispy, roughly 10-12 minutes.

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Add the butternut squash, season with salt and pepper, and sauté another 10 minutes. You want the squash softened but not mushy.

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Pour in the white wine and stir together. Let simmer for about 5 minutes.

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Add in the drained pasta and pour over some of the pasta cooking water. Stir again and warm over low heat.

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Sprinkle the cheese over the pasta and squash mixture, pasta and stir until just combined, then taste for seasoning. The Gorgonzola is marvelously sharp and salty, so you likely will not need any additional salt, and the pasta water makes the sauce lovely and creamy.

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This is a rich and delicious pasta dish, one that you don’t want to have on a regular basis but rather, once in a blue moon when you want to indulge and enjoy something unique and rare……rather like the Grail itself!

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19 thoughts on “The Lost Book of the Grail by Charlie Lovett

    1. Thank you so much! I really appreciate your compliment and kind words. I hope you enjoy my previous and future blog posts as well. Food and books are two of my favorite things so I’m happy you appreciate the concept behind the blog.

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    1. I’m glad you enjoyed it. I appreciate your support and re blogging. I’ve been very depressed since the news of the shootings this weekend happened and I greatly appreciate you being so kind.

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  1. I really enjoy the way you weave the text into the transition for the recipe:) Thanks also for the book review–this sounds like something my book club would really enjoy. I will note the title!

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  2. …I?m close to certain that the Lombardians of the Po plains invented Zola to have something to miss when they’re faraway, (no sea, mountains away, the lake region is unto itself.) Then again, maybe we invent myth in general for much the same reasons… (the dish tastes decadent, more rich than rich, sweet and salty contrast. Here the classic, because of the freshness of the cheese, like butter and fat-sweet: you ask for the ‘spooning’ kind of Gorgonzola at the deli, is a fondue with potato gnocchi, maybe a bit of milk to ease the melting and a quick grate of nutmeg, then pepper, or for maybe an even more decadent pasta, mixed with Marscarpone or with wallnuts. IT’s as close to food orgasm as you can get, overall…)

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    1. Mascarpone!!!! My favorite. It can be used with both salty and sweet dishes. I need to try Gorgonzola with gnocchi or gouda next. And a good foodgasm is always an added benefit. 😉

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