Garlic galore

Tonight is an occasion for one of the quick dishes. After driving all the way from Copenhagen to Helsingør (Elsinore) and going to the gym we arrive home a little late and this calls for something quick, which oftentimes mean pasta. As it is Friday we do not have any customer meetings or similar the after and we can go all in on the garlic. Thus it is Penne con aglio e prezzemolo. That is with garlic and parsley. This is quick and simple.

2 handfuls of parsley – coarsely chopped

5 cloves of garlic (adjust according to your preference – 5 will be quite strong)

2 spoonfuls of grated parmesan

1 spoonful of butter

salt

olive oil

Mix it all in a bowl. 

For three persons we take 500 grams of penne. When cooked pour in to the bowl, mix and serve.

We also make small saltimbocca just to have a little meat (post-training proteine). At the supermarket we have found a package of 6 small pieces of veal. They look nice and pink before T pounds them with the root of his hand. He may not be quite as angry as last time we made it, but he still manages to flatten them. This time we make it without the parma ham.

T has mistimed the pasta, so the meat is ready long before the pasta and that means that it is a bit too cold when we sit down and eat. The pasta, however, is just what we need and we generously award it 8,5/10

Since T's fridge is chronically too cold the green salad that we had planned to have with our meal has to be substituted by a small tomato salad with red onion and basil. The green salad is frozen and ends up in the bin. For the dish we drink a bottle of Volpolo 2007. This is the second wine of the Super Tuscan producer, Podere Sapaio. It is by now more well balanced than it was half a year ago when we first tasted it. At that time, the tannins were too harsh, but now, decanted and served at 15-16 degrees it is very nice. 8/10 and together with the food also 8/10.