Saturday 8 September
The basil in the garden needs to
be pinched back regularly, as we still hope it will do some growing before it's
pesto time. Holt came up with a great
idea for using the pickings: a batch of fresh basil pasta, beautifully green if
a little sticky (needs a lot of extra flour to roll it out, and also some careful
drying).
The conceit was to use the
ingredients for an Insalata Caprese. We
used scamorza rather than fresh mozzarella, for that smoky flavor, and our
tomatoes were orange sungolds and volunteer reds from the garden, and yellows
from the farmers' market. And of course,
extra basil leaves thrown in when it all got tossed with some good Spanish
olive oil at the end.
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