Part two of the eagerly awaited dinner is as follows…
One of my favourite dishes cooked to perfection mmmm!!
Fry a lot of garlic in 1/2 butter and 1/2 olive oil until softened
Add pancetta and fry till crispy (don’t burn garlic)
While that’s going throw in the pasta and cook until almost done
Throw in a couple of glasses of white wine and some chopped chillies, and a couple more tablespoons of olive oil and a tablespoon of lemon juice
Make sure the pot is really hot
When that’s all mixed and yummy (goes great on bread) throw in more freshly chopped garlic and the vongole
Shut the pot and leave it for about 5 mins- stirring occasionally.
So here it is – our very first guest chef !!
When we knew we were invited to a sashimi and pasta vongole night, I knew I needed to know the process in detail; and since I couldn’t be there in person I requested for the process to be recorded photographically. Within a few minutes, the guest chef idea was born. Food is quite a hot topic and when you put together a number of people who love to cook or love to eat (or both) then food also becomes a very important topic. Do not mess with our food Ever since we’ve started to cook more and especially since we’ve started the blog, food has been examined thoroughly at restaurants, fruit and veg have been prodded, culinary delights have been tasted in a more scientific manner. And more importantly.. a good meal just tastes even better than it used to!
On that night we tasted two of Lexi’s dishes. Here is the first – very simple.
- Find a good fishmonger
- Visit on a day when the weather has been good for 2 days or so (for it to be fresh… see?)
- Select your fish – we had salmon and tuna
- Ask for your fish to be filleted
- Mix lemon juice and chili olive oil ( alternatively you can use normal live oil with a few chillies crushed in a pestle and mortar)
- Pour over fish and serve
Ah… lemons, such extraordinary magical creatures!
Lock up the cats and dig in!