Pomodoro pasta with almonds and sage cream. Photo: Therese Eljquist
Recipe: Pomodoro Pasta with Almond Cream and Sage
4 servings
Classic in my own way, it is topped with a generous amount of almonds and cream. A tip is to throw six sun-dried tomatoes into the tomato sauce that you mix with the rest.
2 cans mashed tomatoes
3 garlic cloves
2 pinch fresh thyme
salt
olive oil
Almond and sage cream:
100g toasted almonds, soaked overnight
1 organic lemon, zest + juice
7-10 sage leaves
2 tablespoons olive oil
1/2 deciliter of water
Flingsalt
To apply:
4 servings of pasta of any kind
fresh basil
1 organic lemon
Freshly ground black pepper
Almond and sage cream: Soak almonds in water overnight. Pour the mixture and combine to a consistency similar to ricotta cheese in a food processor or with a hand mixer. Add lemon, grated zest, juice, sage, olive oil, and water and blend. Taste with salt.
Peel garlic and chop finely. Fry a little oil in a saucepan until it becomes golden brown. Add the mashed tomatoes and let it boil. Simmer for 20 minutes. Add a few sprinkles of fresh oregano and mix well with a hand mixer. Taste with salt.
Boil the pasta according to the instructions on the package. Save 1 dL of pasta water.
Stir pasta and tomato sauce together, adding a little more pasta water if necessary until desired consistency. Serve the pasta topped with plenty of basil, cream of almonds, sage and grated lemon peel. Finish a cycle of black pepper from the pepper mill too!
Read more: Three good recipes to prepare simple and easy daily food
Baked fennel with sage, garlic, fried black cabbage, figs and pistachios. Photo: Therese Eljquist
Recipe: Baked fennel with sage and garlic stir-fried with black cabbage, figs and pistachios
4 servings
Vegetarian dishes are among the most delicious and fun I know. Well-crafted in-season vegetables are simple and designed for dinner party success.
3 fennel
100 gm black cabbage
1 clove garlic
5 sage leaves
3 fresh figs
olive oil
Flingsalt
Topping:
50gm chopped pistachio
100 g olives, preferably of the nocellara variety
olive oil
Heat the oven to 175 degrees.
Split the fennel into wedges. Put it on a baking sheet and grease it with oil. Bake in the oven until the fennel is completely softened and slightly browned, about 30 minutes.
Rinse the black cabbage, cut the leaves from the stalk (the stalk can be chopped, frozen and mixed in soups in the future) and grate into smaller pieces.
Wise shredding. We cut the figs into wedges.
Peel the garlic and grate it well. Fry in a little oil in a frying pan until cooked.
Add black cabbage and sage to the skillet. Fry, stirring, for three minutes, until the cabbage is slightly softened. Remove from heat.
Roll the roasted fennel and the fried black cabbage in a plate. Top with fig. Sprinkle with pistachio. Cover with grated lemon peel and pour over good olive oil. Sprinkle flake salt. Served with olives on the side.
Read more: Guide and Recipe: How to Succeed in Food Design
Creamy white beans with roasted garlic, grilled tomatoes and thyme. Photo: Therese Eljquist
Recipe: Creamy white beans with roasted garlic, roasted tomatoes and thyme
4 servings, as an accompaniment or appetizer
If I open my own place, this is the first dish on the menu. Delicious creams on legumes covered with vegetables and eaten with good bread, I want to offer it to everyone.
White Bean Cream:
1 whole garlic
1 package (230gm, drained) of cannellini beans
2 tablespoons olive oil
1 organic lemon, zest + juice
Flingsalt
Baked tomatoes:
500 gm cocktail tomatoes
1 tablespoon olive oil
1/2 tablespoon balsamic vinegar
Flingsalt
To apply:
Pancakes or other good bread
fresh thyme
Heat the oven to 175 degrees.
Remove the outer rind from the whole garlic so you can see all the cracks (they should still stick together). Massage or brush with oil. Put it in an oven dish.
Put the tomatoes in an oven dish and drizzle with a little oil and balsamic vinegar. Bake in the middle of the oven until the tomatoes are softened and slightly charred and the garlic is completely soft, about 30 minutes. to calm down.
Pour the white beans and rinse. Squeeze garlic cloves from roasted garlic. Mix the beans, garlic, lemon and oil until the mixture is completely smooth. Taste with salt.
Place the cream of beans on a plate. Put the tomatoes on top. Pour the liquid from the baked tomatoes. Sprinkle with thyme, top with grated lemon peel and serve with a good loaf of bread, cut into pieces.
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