Asari shellfish and tagliatelle

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A colorful pasta, veggie, seafood one-dish meal.

2013-10-06

Tagliatelle made with durum semolina plus a little matcha green tea powder.

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Asari shellfish.

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Cooked with garlic, chili, white wine, tomato paste…

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…konnyaku, capers, favas (broad beans)

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… stalks on mitsuba. The leaves decorate the serving plate.

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Green gnocchi in yellow curry soup

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It’s humid, hot or cold (or both), stuffy, windy, raining and air pression that gets on the nerves… A typhoon that’s called. So a spicy soup for dinner, with gnocchi in it.

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Full of veggies.

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This my attempt to shape gnocchi (colored with matcha green tea) with a bamboo mat. Ahem… Not today, but that should work.

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Konnyaku is easier to shape with veggie cutters.

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Yes, it’s vegetable . That brings volume, a fresh texture and the fibers help digestion.

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The soup is light coconut milk, turmeric and an Indian spice mix containing mango powder. I’ve added sliced leek white and grated carrot. Just let the bubble 10 minutes and it’s ready.

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Black tiger coconut sauce for pasta

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A fresh pasta and seafood dish. Delicious and easy. That can be done with any fresh herb you have.

2013-05-27

Sweet onion simmered in coconut milk. Then stalks of mitsuba, black tiger shrimps, salt and pepper. Home-made pasta (colored with turmeric and paprika).

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About mitsuba.

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Served with the leaves of mitsuba all around, like a salad.

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Spaghettiny al nutso

Not your usual pesto…

Super thin egg pasta.

Thinner than you think. Not vermicelli, but close. They cook quicker. It’s great when it’s hot.

It’s pasted coriander, plus moloukhia, with walnuts, garlic, olive oil and salt.
It can be served on hot or chilled pasta (Yesss ! chilled, please), since there is no risk that cheese melts. What cheese ?

Seriously, it’s delicious.

Fettuccine con melanzane

Pasta !

First, something has to simmer a while.
A tomato sauce, with white beans, garlic, chili pepper and onion. Flavored with rosemary, anchovies and olives.

At the end, a little pasted basil is added on top.

Miniature aubergines. They are often used here to make pickles. The apple is on the photo to show the size.

Steamed, oiled, baked !

That’s my prefered topping !

Home-made egg and flour fettucine. I do it the easy way. Break an egg, add in flour. Mix grossly. Wait 15 minutes. Mix well. Pass in the machine. Cook.