For lunch today...
One of my girls' favourite food is spaghetti. And Green spaghetti is top on their list. It's green hue is provided by a very mild chile, toasted until the skin is black, then it's put in a bag to sweat so you can peel the skin off. Then you seed it, chop it and throw it in the blender with a tablespoon of oregano, a bunch of parsley, one garlic clove, a cup and a half of chicken stock and half a bar of cream cheese. You pour it over the freshly cooked spaghetti, cover it with cheddar and a sprinkle of parmeggiano, a bit more of chopped parsley and off it goes under the broiler, until the cheese's fat makes the parsley crisp and you get a slightly golden cheese crust!
I love using fresh herbs in my kitchen, they give you such a delicate, wholesome flavor! I have yet to plant parsley, but I do have oregano, sage, mint, basil and even aloe vera (though I don't cook with it! Its just for medicinal purposes!) I am lacking garlic too, but I do buy it quite often. I prefer it to the "garlic salt".
Hope you have a great week!
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