Tagliatelle con Vitello.

Min kropp krävde rikligt med kolhydrater idag. Ett sånt där krav man inte kan mätta med en potatis eller två, utan det skulle kräva en massiv pasta. Som tur var hade jag lite bitar av kalvinnanlår som kunde förvaltas på bra sätt.

Ingredienser:

Kalvinnanlår i bitar marinerat med timjan, rosmarin, citronzest och svartpeppar.
Parmesanröra (parmesan, lök, olivolja, kronärtskockor, vinäger)
Tomatsås
Skivad schalotten
Spenat
Tomat

Löken svettades i panna.

Sen fick kalven åka med i sällskap av en smörklick.

Spenat, salt och lite vin som fick snabbt reducera ner.

Innan tomater och en liten liten skvätt grädde åkte i. 

Al dente pasta fick koka med de sista sekunderna för att suga upp vätska och kräma till sig. 

Ande somee moree parmeggano of coursee!

Mycket uppskattad och god pasta. Len men ändå smakrik.

Kvällens Middag: Tin foil Baked Salmon with Sofrito-Pasta

 So I had these nice size portion pieces of salmon from work. I decided to bake them in the oven in tin foil for a nice taste. I put them in packages and topped them with some herbs such as thyme, parsley and basil. Also slices of lemon-peel (without the white part), a slice of peeled lemon, salt, pepper, butter, oliveoil and some chiffonade of limeleaves.

 It took about 20 minutes in the oven and I checked by being able to go through the hole fish with a bamboo stick without any resistance.

 For the sofrito-pasta (wich i came up with while doing it) I melted some butter and oliveoil.

Then I fried of some onion, both red and white finely cut.

Kind of important is not to give the onion any color. So when it became shiny and sweet I added some thyme and oregano.

 And then I cut up some tomato. If you can't cut a tomato after this picture you are a bad person.

So I added the tomato and some salt and pepper. But swedish tomatoes (that come from holland) don't taste more than a piece of cheap paper.

So I added some tinned crushed tomatoes and a pinch of sugar. And i couldn't control my hands from giving a splash of cream. Just a little. No one is looking.

Then I tossed that around with some pasta and just a couple of tablespoons of the pastawater. That helps everything come around and get more creamy. Topped that of with parmesan.

See that juice all around the fish? That was so tasty! All lemony-buttery-fishy. Yumyum, and what I didn't expect was that the pasta really went well with the lemonsauce. It almost wasn't good without dipping in it first. Beautiful.