One for the Italians.
Mussels are about all I can afford here! Wow but Norway is expensive, 2.5 euro for a liter of milk is a bit excessive I’d say..
It seems like many people live on bread and fish here. Well the bread is very good and hey, they have been living on fish for 10 000 years. Why stop now?
Oh yes, and a lot, really a lot of pizza.
While the spaghetti is boiling, warm a pan to medium heat and add a tablespoon or two of butter together with a teaspoon of sesame seed oil.
Add two cloves of crushed garlic and fry for a bit, then add one or two dozen mussels (according to the number of people you are feeding) and continue frying slowly together with a quarter teaspoon of curry masala (or according to your taste).
When the flavours have had a chance to blend, add a three quarter cup of fish stock and allow to boil slowly for 2 – 3 minutes, or until all your mussels are open if you are using fresh mussels. Throw all mussels that remain closed away.
Thicken the sauce with flour, add to pasta,
add some salt and black pepper and serve.
And a big thank you to my hostess for the decorations 🙂
When last did you eat a leaf straight off the basil plant? Great aroma try it some time!
If you prefer basil in a pesto, here is a recipe.
A basket full of basil – basket chosen according to family size 😉
roasted nuts (pine nuts, cashew nuts or sunflower seeds at the end of the month)
All the ingredients can be put in the food processor and voila!
Or if you use a mortar and pestle, add the salt early on it helps grinding the leaves.
Off course well known and delicious on pasta, but also great on bruschetta.
It freezes well, but don’t add the parmesan then. It can be added when you have defrosted the pesto for use.
PS – The french believe you should curse while you sow basil otherwise it won’t do well. So ‘sowing basil’ in french means spreading nasty rumours.
The Italians will probably have a fit when they see what I have done to their recipe 😉
Fry a pack of bacon
Add 2 cloves of garlic and fry together with the bacon Continue reading Amatriciana pasta with a twist
A variation on mac & cheese.
While your pasta is cooking start on the bechamel sauce.
Add some chilli powder and turmeric to the sauce when you add the salt and pepper.
Cook the spears of fresh green asparagus and cut in inch long bits.
Mix the asparagus into the sauce after you stirred the cheese in.
Dress the cooked pasta with a dash of olive, spoon the sauce over and finish with the last cheese on top.