Friday, 15 November 2013

A deliciously achievable meal for just €1

The Observer award winning Skint Foodie would be proud of this.We all like to see savings in the price of our weekly shopping basket.A nourishing meal full of smart, fashionable ingredients for next to nothing,even better.Part of my work is the responsibility for portion control and costing the food we serve here at Casa Rosada.As proprietors we need feeding too,so I am even more aware of current market prices and how it affects the food I purchase.I really surprised myself this week when I costed out a midweek supper dish for the two of us.The unit cost was under €1 per portion.WOW. This is not only a healthy and appetising dish easily achievable at home but one worthy of any smart restaurant such as the River Cafe in London, a fashionable restaurant in Lisbon, Porto or any Italian city.I cite these countries in particular because I know the ingredients are  native and therefore readily available in these countries.The dish, I am pretty certain, originates from Italy.Whether you are up Pompeii, down yonder Yorkshire dale or just pottering around any market town in Portugal,it is so accesible. All you need is a good deli or gourmet section of any notable supermarket, a farmers market or fresh produce stall and by George, Gino, or Gonzalo you have a grande hit on your hands.If this is the quality of the proprietors supper,what can the guests expect?-leave that up to them to tell you...

Orechiette com cime di rapa (grelos,turnip tops)
serves 2
400g Grelos,cime di rapa or turnip tops,finely chopped
4 tablespoons olive oil
3 garlic cloves peeled and thinly sliced
3 small dried chillis,crumbled
12 whole salted anchovies( 1 Tin)
Juice of 1 small lemon
Cook the pasta in salted boiling water as per the producers instructions.Drain and set aside. Heat the oil over a low heat in a pan large enough to incorporate all the ingredients at the end.Fry the garlic until it just begins to colour,add the chilli, followed by the anchovies and stir until the anchovies have dissolved to a paste.Throw in the Grelos and continue cooking until well wilted.Add a small amount of boiling water to release the anchovy and make a sauce.Stir and cook for 5-10 minutes,add the lemon juice.Stir in the pasta and mix well to combine.Serve immediately.

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