I chose this recipe tonight for a couple reasons: 1) I had (still have) a bunch of parsley that I want to use up, and 2) apart from the parsley, I don't have much else at home. The only other ingredients this recipe calls for are dried chili, garlic, olive oil, and salt; I have ~1/4 of a bulb of garlic and I a bunch of Thai chili drying in my kitchen =)
As I was rummaging through my kitchen, I also noticed chanterelles, so I also included this even though it wasn't in the recipe (I know, I know.. I have a tendency to embellish unnecessarily). Since the recipe asked for the ingredients to be chopped finely, I decided to do the same with the chanterelles, which I cooked at the same time as I sauteed the garlic in olive oil. The garlic and mushrooms gave off a good fragrance, though it was nowhere near as enticing as the porcinis of the previous recipe.
I added the parsley & chili once the moisture from the mushrooms evaporated and the garlic started to brown. It took less than a minute for the parsley to wilt, at which stage I tossed in the spaghetti (I didn't have any spaghettini on hand).
All in all, the dish was very simple to make. The flavour was also very simple: a good hint of garlic with a good kick from the chili. It is not difficult to see how this would make a great side dish or snack in summer. Unfortunately, it was only a mediocre dish in winter (though it still beats biking to the shops in search of other ingredients in the cold, chilly wind!).
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