Thursday, July 13, 2006
Tortellini with Zucchini, Corn and Bacon
I can't believe it is only Thursday today. Our fridge looks like it's Friday or even Saturday
before I go shopping. It is absolutely empty. Well, that's not entirely true. There was nothing there that looked like a real meal, but lots of stuff that was left over from real meals. But, as we all know, this is the perfect start for a very tasty pasta dish. Simply throw it all into a saucepan and add cream or tinned tomatoes, season with herbs and spices, salt and pepper and add the pasta of your choice and you have a quick, easy, cheap dinner that can be made from anything, but the leftovers of the most ardent of fast food addicts.Today I took the remaining bacon lardons (I had a mix of different kinds of bacon from Gubbeen Smokehouse, which are sold in handy little packs at Liston's) and fried them in some olive oil until crispy. Then I added some oyster mushrooms I found in the vegetable compartment and the zucchini blossoms
that I had bought from Dennis and forgot I even had. I had to remove the flowers, they had gone soft, but as much as I regretted missing that treat, I was very happy to have them as a refreshing addition to tonight's dinner. Finally, I threw in some of the leftover corn from last night and a packet of green tortellini with ricotta filling. I finished the dish with a dollop of crème fraîche and lots of freshly chopped herbs, crumbled in a vegetable Oxo cube (that wonderful cure all against bland sauces) and seasoned it with a bit of salt and pepper.Sounds good? Yes, it was. And believe me, it is easier and cheaper than ordering takeout and unless you come up with a mix of leftover fish and chips in cheesy tomato sauce or baked beans in creamy vinaigrette, you've got a winner every time. What are you waiting for? Ready, steady, enjoy!
Christine at 9:15 pm
