Tonight I made a dish inspired by my time in Puglia.
I extruded my own Paccheri on my Philips machine during the day, and cured some salmon belly and collar.
I built the sauce around shallot and garlic, deglazed with some wine and shellfish stock, and reduced.
Toward the end of cooking I added some olives and tomatoes.
I put the cooked pasta in the sauce, tossed it, added the salmon to warm through and plated it with some fresh herbs, a squeeze of lemon and Terra di Bari Castel Del Monte Extra Virgin Olive Oil, which s one of my favourite oils.
I was really happy with this.
Then I took a phone call from the doctor and it went cold! 🤦🏻♂️ 😂
Great service though. Love the NHS!
by agmanning