Thursday 23 April 2009

Fungi & Linguine

A taste of Italy
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Having recently dinned at a this lovely eatery i decided to give the food a try myself for the family. Seeing i enjoyed the meal so much i thought to reproduce it at home.
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The starter Wild mushrooms, grilled topped with Parmesan cheese and spinach cooking with garlic, served with rocket salad and cherry tomatoes.
here is what i did:
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Wash the mushrooms and grill them.
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I did both sides
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Top with some grated Parmesan and further grill.
In the mean time with a little olive oil in a pan crusg some garlic and add the spinach i flavoured it with balsamic vinegar and salt.
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wash the salad leaves
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and serve
For the main course i boiled the linguine to the instructions on the packet.
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Gently toast the pine nuts ,
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I added some peas to the pasta but really fine beans is what i wanted but didn't have , i added pesto (BASIL) and it came together like this served with Parmesan grated on top.
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Now eaten al fresco is even better perfect for these hot summer eveings, yes even in London.

Here are the ones we had at the restaurant Al Fresco of course!
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Prayers for Peace

Prayers for Peace