The weekend is here and with this post Nablopomo ends. I made it! Last year I didn't so I've improved then :) It's been good. I've found some nice new blogs which is the best reason to join in on this yearly struggle.
***
The weekend brings good news as well because Lorenzo has invited me to join him on his business trip to Lisbon in January. Lorenzo will be working from Wednesday till Friday and then we'll have the weekend together eating Baccala and other succulent dishes. I've sorted out the hotel and now I'm waiting for Julenissen, Santa Claus, to hurry up delivering me my new digital reflex. I have been a very good girl, très très sage indeed! Promise.
***
The kitchen is now officially yellow. Very yellow. I will not show you a photo before we managed to put up the new all-around kitchen shelves with spotlights we're making. At the moment there's only one light in the ceiling which means that wherever you stand in the kitchen you cast a shadow over whatever you are doing which makes me quite irritable sometimes (which, by the way, is an understatement).***
To finish off this afternoon's post I'd like to share a really nice pasta dish with you all. It happened that I had quite a few mushrooms in the fridge (No, they didn't grow on the fridge walls!) which I didn't know what to do with, so I took out the "Cucchiaio d'Argento", the Silver Spoon cook book. That's apparently the Italian recipe bible right after the database of recipes my mother in law has made.
I'm not known for my culinary skills so after some research I found one that didn't need extraordinary long time or skills to make. And the miracle is called : Tortiglioni con funghi e melanzane. Great for vegetarians too :)
All you need is this:
1 onion
1 clove of garlic
1 medium sized eggplant / aubergine
ca 200 gr mushrooms
1 cup of cream (or soy cream to make it lighter)
extra virgin olive oil
salt
pepper
and of course Tortiglioni pasta (or any other pasta if you can't find that one)
Slice the onion finely and put it into a pan with the clove of garlic (keep it whole) and two spoons of olive oil. Caramelise until golden. Take out the garlic. Chop the mushrooms and the aubergine into small pieces and add to the onion. Leave everything on medium heat until golden brown, without burning the content. Add the cream and let it simmer for about 10 minutes while you cook the pasta. Add salt and pepper to taste. Make sure to leave the pasta "al dente", drain and add to the sauce. Stir gently for a few minutes on low heat. Serve immediately with Parmesan in abbondanza.
Buon appetito à tutti!
I'm not known for my culinary skills so after some research I found one that didn't need extraordinary long time or skills to make. And the miracle is called : Tortiglioni con funghi e melanzane. Great for vegetarians too :)
All you need is this:
1 onion
1 clove of garlic
1 medium sized eggplant / aubergine
ca 200 gr mushrooms
1 cup of cream (or soy cream to make it lighter)
extra virgin olive oil
salt
pepper
and of course Tortiglioni pasta (or any other pasta if you can't find that one)
Slice the onion finely and put it into a pan with the clove of garlic (keep it whole) and two spoons of olive oil. Caramelise until golden. Take out the garlic. Chop the mushrooms and the aubergine into small pieces and add to the onion. Leave everything on medium heat until golden brown, without burning the content. Add the cream and let it simmer for about 10 minutes while you cook the pasta. Add salt and pepper to taste. Make sure to leave the pasta "al dente", drain and add to the sauce. Stir gently for a few minutes on low heat. Serve immediately with Parmesan in abbondanza.
Buon appetito à tutti!
