Last night, Mr. Butter had to work late, so I took the opportunity
to make some pasta and play with ingredients. Below is a little collage
of my efforts. By the time the hubs got home, I had consumed more
pasta than I care to admit, but I did manage to restore the kitchen to a
somewhat less chaotic state.
We don't eat a lot of pasta in our house,
and I don't really care for the heavier dishes with red sauce and cheese.
I like the delicate taste of good pasta, and with too much sauce and gooey cheese, it can become quite
soupy. Every once in a while, in the dead of winter, I crave manicotti,
stuffed with ricotta cheese,and baked in a tangy red sauce - SO RICH. But, once
the temperatures begin to creep above 32 degrees, I prefer something a
bit lighter.
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italian pasta, capers in sicilian sea salt, anchovies, lemon infused olive oil |
|
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capers packed in salt are so much better than the ones in vinegar |
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sardines have more flavor, with less mercury, than tuna |
The secret to making good food, is to use quality ingredients.
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pasta, boiling away in salted water |
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al dente |
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beech mushrooms |
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lightly roasted in a cast iron skillet |
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tossed with olive oil, herbes de provence, and fresh cracked pepper |
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sardines, mmmmmmm |
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there is no way to make this look pretty, but the TASTE! |
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rinse the capers |
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tossed with lemon infused olive oil |
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or, use anchovies instead of sardines |
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again, with capers, and some fresh pepper |
You could add fresh Parmesan, or tomatoes, or white cannellini beans....some garlic sauteed in butter would also be a lovely addition to any of these. I promise you, this is so easy, and you'll almost believe you're having lunch on the Italian coast.
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