Ancora

Darlings, pouting to camera? Must mean only one thing, the fragrant Nigella is back on the box. Nigellissima.
Ancora.

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This time she had come over all Italian and slips in a few words for effect. Having been in love with Nigella forever this is actually no great departure .
What she is good at is painting a picture (albeit a trifle smug one )of her idyllic lifestyle. Those who cook can quite probably cook up something better that the domestic goddess, however…… One does not want to be them. One wants to be N.

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To live next door would be a treat. One would happily gorge on poorly constructed recipes of dubious heritage, simply strewn basil leaves do not an Italian dish make.

One must stop this Nigella bashing immediately.

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The recipes themselves especially the meat pizza may not find their way into Casa Lee, the pesto already a staple is quick and simple and nothing new.
Steak and chips ? Really?
Again, nothing new. Some of her other recipes re-worked ?? Undoubtedly .

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Will one be watching again?
Absolutely!!!!! She may have Italians shaking their fists at the screens but not I .
Shiny hair, pouting, sexy black dresses, beautiful home, beautiful children and enough black eyeliner to shake a stick at. This is what one expects.
Nigella delivers.
Having missed last nights episode one has just watched it on iplayer and has made oneself horribly late.

I blame Nigella.

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Sicilian pasta with tomatoes garlic and almonds.

Serves 6
500g/18oz fusilli lunghi or other pasta of
your choice
salt for pasta water, to taste
250g/9oz cherry tomatoes
6 anchovy fillets
25g/1oz golden sultanas
2 cloves garlic, peeled
2 x 15ml tablespoons capers, drained
50g/2oz blanched almonds
60ml/4 x 15ml tablespoons
extra virgin olive oil
leaves from small bunch basil (approx
20g/¾ oz), to serve

Put water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good 2 minutes before it’s meant to be ready.While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly textured sauce.
Just before draining the pasta, remove a cupful of pasta-cooking water and add 2 tablespoonfuls of it down the funnel of the processor, pulsing as you go.
Tip the drained pasta into your warmed serving bowl. Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves.

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