This week has seen a lot of pasta. Speed, weather and separation all played a role. And through it all a search for simplicity, fewer ingredients, clear flavours. Sometimes with success. Recipes become superfluous, merely listing ingredients should allow recreation. I'm intrigued by the variety and comfort a humble bowl can provide.
First was sprouting broccoli, briefly steamed, then mixed with a few cubes of Stilton and a dash of cream to coat in smooth goo. Pepper.
Tonight was started out as Spaghetti aglio, olio e peperoncino, but I could not maintain the purity of the dish. I started with half a bulb of green garlic, chopped finely and gently simmered in olive oil.
My chillies turned out to have the feeble, submissive nature that was quite unsuited to my needs. So I added chopped spring onions too, just the green. Some parsley too. Salt is (of course) vital. And a thin scraping of Parmesan when everything was assembled in the bowl.
A faint memory of garlic still lingers on my hands.
3 comments:
Ok. I was all set for cold roast lamb and potatoes with fennel for supper.
No longer.
You have the restrained touch of a pasta ahtist.
Who wants 'submissive' chilli? I am a pasta addict and these dishes have provided me with new inspiration — thanks!
M - My lamb was the night before :-) I find restraint really hard. But still a good experience.
R - Chilli may only be submissive in flavour if the size and shape make up for it in vulgarity. I used to be a great fan of pasta, but then I slowly found myself in a very predictable cycle of ingredients. It was only very recently that I remembered the joy that comes with the scent of olive oil on hot pasta.
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