GreenFeast. Nigel Slater

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СКАЧАТЬ gnocchi before tossing them with sharp green-shouldered tomatoes and pink and white radishes, or to fry fennel and young carrots to accompany melted cheese or, for those other than myself, a softly cooked egg.

      Having a shallow pan to cook in gives us the gift of speed. Supper in minutes. It is also possibly the most successful way to use leftovers. I have made myself many a fine supper from warming a glug of olive oil and a slice of butter in a pan, then adding ‘bits from the fridge’ – leftover cooked potato, sautéed vegetables or mushrooms, a few cold noodles or a spoonful of cooked rice, then folding in harissa sauce or several shakes of za’atar. A bit of a mixed bag to be honest, with some compilations more successful than others, but something of a blessing when you come home tired and hungry. Which is of course what this book is for.

ASPARAGUS, BROAD BEANS, EGGS

      Light lunch. The first sign of spring.

       Serves 2

      broad beans 450g (weight with pods)

      asparagus 150g

      carrots, slim, young 200g

      butter 30g

      olive oil

      chervil 5g, or parsley leaves 10g

      eggs 4

      Parmesan, grated 2 tablespoons

      Конец ознакомительного фрагмента.

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