Mix and match these flavours and tex­tures

The Guardian - Cook - - The Modern Cook -

1 Base sauce

(A cou­ple of tbsp, swirled over the base)

Pesto, romesco sauce, gar­lic and olive oil, tomato sauce, roasted tomato sauce

2 Cheese

(A hand­ful or two, to your lik­ing)

Ri­cotta, parme­san, pecorino, tal­le­gio, moz­zarella

3 Veg­etable

(An evenly dis­trib­uted hand­ful)

Blanched pur­ple sprout­ing broc­coli, grid­dled cour­gettes and their flow­ers, wilted greens, radic­chio, sliced cooked new pota­toes

4 Flour­ish

(A hand­ful, to taste)

Olives and ca­pers, herbs - basil/rose­mary/thyme/ oregano, fresh red or green chilli, an egg cracked in the mid­dle, spices (I like dried chilli and fen­nel seeds)

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