Monday, November 28, 2011


My friend Irma can always be trusted to create elegant, light new dishes from simple ingredients so it was a pleasure to have lunch with her on Friday and taste these:

For a light pasta sauce for two, brown a garlic clove in 1 tablesp olive oil, then take it out and add about 500 gr unpeeled cherry tomatoes or medium-sized, peeled and chopped vine tomatoes.  Season and cook them slowly over a low heat for about 20 mins or until they cook down.  Then stir in 1 tablsp Robiola  or Philadelphia cheese and cook for about another five mins.

Then there were thin pieces of veal - not quite as thin as scaloppine - cooked in olive oil with rosemary and capers.

Grazie, Irma.


Whispering Walls said...

Does a "light lunch" mean "no pudding"?

J. M. P. said...

I appreciate these dishes and this easy recipe. I think I am able to give it a try as I have at home all these Mediterranean ingredients.

Claude said...

As Joseph mentions, this lunch is easy to make. But it's a great presentation. When I cook your dishes, Welshcake, my son always says, "Fit for a king!" Thank you for sharing.

sally in norfolk said...

the pasta sauce sound quick and easy .... with a delish taste :-)

Welshcakes Limoncello said...

"pudding" is fruit except on high days and hols, WW! Hi, Josep. Glad you're going to try it. Hi, Claude. Well, this one's not mine, but Irma's. I'm honoured by your son's comment, though. Hi, Sally. Yes, it really was a great sauce.


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