A hands-on dinner for two makes a lovely Valentine’s feast
We ate most of dinner with our fingers, tugging flesh from the shells of Scottish langoustines, dipping it into warm butter that we had melted with cracked pepper and lemon juice. We peeled the skin from tiny, baked beetroots still warm from the oven and dunked them into a quivering soufflé of ricotta, parmesan and thyme. Actually “soufflé” is the wrong word – it was simpler than that; a shallow pudding without the trauma of collapse. Just a soft, fragrant, light and savoury cloud of egg, herbs and cheese.
Those langoustines were simply tossed in olive oil and roasted for a few minutes in a very hot oven. We could have roasted chicken wings or steamed a net of mussels, anything not to involve the cold steel of knife or fork. Anything to feel the warm food in our hands.
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