You wouldn’t think it from the limited selection available at supermarkets, but pesto is an incredibly versatile sauce. A quick internet search reveals just how much variety there is out there, beyond the traditional Genoese basil flavour. My advice is to go with the seasons when it comes to pesto – basil isn’t always the best choice. For instance, there’s a definite autumnal feel about this Spinach, Feta and Walnut Pesto – very comforting indeed.
Shaped like a grain of rice but with the textural qualities of pasta, it’s easy to see why orzo is such a versatile ingredient. Indeed, whether in a casserole, salad or “risotto”, orzo performs admirably, adding a touch of lightness and a smooth texture to every dish. One of its finest qualities, however, is just how quickly it can be prepared. From start to finish this fresh herb salad should only take you 10 minutes to prepare, making it a great choice for anyone who’s in something of a rush.
Risotto is a classic Italian dish and for good reason – it manages to satisfy four out of the five senses to spectacular effect. However, risotto is notorious for being a little laborious, so it can often be refreshing to embark on something easier, lighter and quicker. Whereas risotto takes half an hour or so to perfect, this smashingly named orzotto is ready in as little as half the time. Of course, the texture won’t be quite the same, but it’ll certainly be delicious.
Invariably simple to produce and devastatingly delicious, pesto is almost certainly the last word in quick, easy and frugal meals. Of course, it has applications outside the world of fusilli (basil pesto is, for instance, a rather delicious addition to soup), but that’s where its heart shall forever rest. For example, take this roasted red pepper pesto – in order for one’s pasta to obtain a satisfactory demise, all one need do is roast some fruit along with a little garlic, blitz it up with a few added extras and yell “Bob’s my uncle” at the top of one’s lungs. You’ll be glad to hear that the last step is not, and hopefully never will be, obligatory.
Here we are again, yet another delicious recipe inspired by my trip to Spain. As you can tell, I have an exceptional capacity for eating anything remotely Iberian. Happily, this dish, like Patatas Revolconas, reminds one immediately of Spanish cuisine; the culprit in both recipes being paprika. I’m sure that I’ll eventually emerge, with my skin coloured a perfect shade of red and my aura pervaded by a spicy scent, from my love affair with paprika, but today is not that day.