Thursday 13 August
We still had a bowl of rouille left over from night before
last, and as we mentioned, rouille
can top any type of seafood (literally and figuratively). So we pan-grilled a couple of albacore steaks
very simply, to accompany it.
On the side, a platter of showy
heirloom tomatoes, showered with basil leaves and dressed with basil oil, salt,
and white wine vinegar.
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