Meanwhile, I fried a couple of salted anchovies, and a heap of sliced onions in olive oil. I threw in some chopped garlic and the very last of our semi-dried cherry tomatoes from last year.
Once a big pot of water was boiling and salted, the greens, known as rapa, cime di rapa, rapini or turnip greens (which they aren't, actually)
were chopped very coarsely and thrown in the water till just wilted then scooped out and put aside. The pasta was cooked in the same water, drained and then tossed with everything else, including a handful of chopped flatleaf parsley and some more olive oil. We grated some romano cheese on top, added a bit of chopped chili (from the freezer from last summer) and it was delicious.
1 comment:
Well done Stan and Briony, pasta dish looks great and "Le Jardin" also !
Our little backyard here is Sydney has vegies growing but I realised that you don't just need heat but sun. We have massive trees everywhere around the house. We'll see. A Bientot.
Stephane.
Post a Comment