Plenty project, recipe #2. While new potatoes are still in season, it is imperative to try Ottolenghi's Royal Potato Salad. First, you make the pesto base (garlic, basil, parsley, pine nuts, parmesan and olive oil), then add freshly boiled new potatoes and peas, mint, white wine vinegar, salt and pepper, and you're done! So easy and so delicious. Ottolenghi also folds in some boiled quail's eggs, but those can be left out too if you ask me. I served a fist-sized portion of this on top of a large bed of lettuce, and it was a very filling meal. A great summer food, ideal for picnics or the like. The leftovers also made a perfect lunch the next day.
No comments:
Post a Comment