These days, I was thinking about what is hidden behind the multifaceted universe of foodblogging.
Those who come across my blog without being a foodblogger, perhaps don’t know that there are different groups on FB where we are talk, having a great time, about all the problems related to this strange “activity”. Is nice to know that I’m not the only fool in the world, who to photograph the dish, striving for the best shot (which in my case never comes) makes the family eat cold dishes. Or even worse, makes a family member eat a wonderful dish with a restaurant-like presentation whilst the others only get a ladder of food thrown in the plate! ha!ha! … It ‘nice to know that other people too are suffering with your same illness.
The evening, before falling asleep, instead of saying the prayers, we think about how to combine two unusual ingredients … Varied and interesting world is this one!
Ingredients for 2
- a rack of lamb (mine was 600 gr.)
- 80 gr. pistachio
LifeItalia - cyprus salt flakes
- a handful of fresh herbs, thyme, rosemary, parsley, sage
- 1 clove of garlic
Dante olive oil
Massage the lamb with salt for a few minutes.
Turn the oven to 180 °C and chop the pistachio together with the fresh herbs.
In a pan put a drizzle of olive oil and a clove of crushed garlic and when it is very hot, brown the lamb on all sides, until it becomes nice and golden. Remove from heat.
Pass it quickly in the chopped pistachios and bake it in the oven for about 20 minutes.
Cut and serve. I have accompanied it with portobello mushrooms:
- 2 portobello mushrooms
- 1 tablespoon of capers from Pantelleria
Bonomo&Giglio - 1 teaspoon sun dried tomatoes
LifeItalia
Chop with a knife capers and sun dried tomatoes and place them on the upside down turned mushrooms. Place them on a baking tray and bake at 180°C for about 10 minutes. You don’t need to add salt.
Carrè di agnello in crosta di pistacchi
In questi giorni pensavo a che universo multisfaccettato si nasconde dietro ai foodblog.
- un carrè di agnello (il mio era di 600 gr.)
- 80 gr. di pistacchi
LifeItalia - fiocchi di sale di cipro
- una manciata di erbe fresche timo, ramerino, prezzemolo, salvia
- 1 spicchio d’aglio
- olio di oliva
Dante
Il coltello Zwilling lo si può acquistare da |
- 2 funghi portobello
- 1 cucchiaio di capperi di Pantelleria
Bonomo e Giglio - 1 cucchio di pomodori secchi
Life Italia