Once again: as I mentioned before… I’ve got a very special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s – no loner available in this print!) with lots of pasta recipes. It’s a cookbook without any photos & the recipes are short – reduced to essentials. Nevertheless it’s a treasury of ideas how to prepare pasta adding vegetables, meat, fish and seafood… I found a recipe for a simple pasta omelette… thought…
My better half & I had friends invited for dinner – & it was about 30° C & more. What to do? BBQ – well, yes, but somebody (i. e. my better half) would have to be on the deck, managing the BBQ for some hours while the sun would burn merciless. (Our terrace is south/south-west bound!) We skipped this approach & opted for a French evening w/ a French salad, French bread, a French…
So we start w/ a bunch of beautiful fresh green beans … (no changes so far!) The main point I adjusted the salad was not creating my very own tuna cream, but relying to a cup of rilette de thon which I smoothened w/ some liquid cream. It worked well!