FOOD DIARY: vegetable orecchiette

Diane cooked last night and we had a marvellous pasta meal. She took the orecchiette that we already had in the pantry, married it with some broccoli that we had in the fridge and a meal was before us. She added the flavourings of: anchovy, chilli, garlic and sautéed onion. She uses about 80 grams of pasta per serve but with the broccoli it amounts to a very large serve after the dried pasta absorbs the cooking water. This is a great tasting and healthy meal!

As a palate cleanser we had the ever present green salad as well as some leftover white wine of indeterminist origin.

At the end she gave us a little dish of her home-made ice cream with most of the recipe unused because it contains too many ingredients that increase the richness but often do not add to the flavour.


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