with smudged mascara from the night just passed, i am staring in awe from the window at a snowed-down london, and i feel like a cat. my lounge is reverberating with bright light. as the night will cast upon us, a much warmer light will cuddle us up - the light of our new red pendant lamps.
under valentina's suggestion, i have been browsing food/cooking blogs and made very interesting discoveries. the blogsphere is an infinite well. i so much prefer blogs from websites. they are much more personal and informative!
i got inspired and decide to make Orecchiette with Asparagus Cream and Bacon.
Recipe
wash and cut asparagus up, discarding hard bottoms. cook them in a pot of water for 10-15 minutes. then put asparagus in a blender, add extra virgin olive oil, a splash of tomato sauce, salt and black pepper. in a pan cook the bacon with a drop of oil.
use the pot of water where you did the asparagus to cook pasta: add rock salt and bring water to a boil, add orecchiette and cook them until al dente.
when pasta is ready, serve it with red asparagus sauce and bacon, and sprinkle it with parmesan and chilly.
use the pot of water where you did the asparagus to cook pasta: add rock salt and bring water to a boil, add orecchiette and cook them until al dente.
when pasta is ready, serve it with red asparagus sauce and bacon, and sprinkle it with parmesan and chilly.
voilà!
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