It's tuesday evening. One of these days that you open your fridge and ask yourself what to eat. The choice wasn't that difficult, I have so much herbs now growing abundantly, so we are going to use them. Two simple dishes that anyone can make. It includes my all-time favorite pasta & pesto. So here's tonight's meal.
- Amuse or starter; tortilla wrap
I love to make things like this using tortilla wraps. Many times week-end left-overs are used. Just enough to enjoy while having an apéritif. Algo a picar.
This is cream cheese, mustard, capres, different fresh soft herbs from the garden (no thyme, oregano or rozemary), pepper, smoked trout and a little lemonjuice. Herbs are all cut by hand with a very sharp knife to keep them nice and fresh. I mixed everything with a fork and spread on a tortilla wrap. Roll and cut. Served it with a salad and cherry tomatoes.
As you can imagine, you can make a million variations on this...
Also, you can put all the ingredients -except the wrap of course- in a foodprocessor to produce some kind of a paté. Let it rest in the fridge and it will ferm up nicely.
- Pasta and pesto
No dought my favorite dish. I now have such a quantity of fresh basil growing and soon it will try to produce flowers, so it's time to use it again and again. What a smell!! This pesto is made with basil, garlic, salt, pepper, parmezan and.. wallnuts. Not to forget with the best olive oil you can get your hands on.
I dried the wallnuts myself. Simply put nuts in their shells away for over a year to dry. The ones I now used are +2 years old! I put them to rest in my cellar. Then remove from their shells on another blue tuesday. They will stay tasty like forever when kept out of the light in a cool space. Served with pappardelle...
- dessert; coffee and 1 cookie (I'm just recovering from a very painful gout attack)