This week we enjoyed the pleasure of meeting an Italian lady and her English gentleman husband, for whom we were asked to prepare our rendition of the Italian classic, seafood pasta.
Preparation began with collecting and washing of eleven fresh herbs from the garden and here they are.
With ciabatta baking and the oven performing food alchemy to create Mediterranean roast vegetables, one of our favourite combination aromas was tantalisingly wafting throughout the house. It is of course, yet another advantageous and appetising facet of home cooking, one which restaurants do not replicate.
Funghi Ripieni Here it is presented as stuffed Portobello mushrooms and the finished product dressed with fresh Parmesan.
For the main course we prepared and individually cooked eight treasures of the sea: Westray organic salmon, langoustine, monkfish, prawns, squid, scallops, mussels and tuna each one matched with its own herb partner. To suit dietary preferences, one of the seafood pasta dishes was served without mussels and scallops ever having been in the mix.
'Frutti di Mare Passato' The gentleman's main course included all eight seafood delicacies. (By the way, can you spot the pasta?)
Finally, we prepared a Missing Bell, pana cotta.
Here are the leftovers.
You can see more food happenings from the Missing Bell if you click here
"This church had 134 years of weddings, blessings and Sunday school; it must be Inculcated with love, the walls must exude happiness and joy." Keiko Yamaga-White November 2007