Yuca, I do like 'The Look Of Love'.  Dusty Springfield?

Me too. I'd love to visit Italy, Portugal or Croatia again. Maybe next year?

I prefer the Isaac Hayes version of the Look of Love.

With anchovies mashed into the buttery sauce at the start? And a crushed dried chilli. And parmesan and cream stirred in at the end? That's the River Café recipe I use for purple sprouting broccoli. I use penne or orecchiette though. I'm not sure spaghetti is the right shape for a bulky sauce.

I made up my own recipe, which is a lot simpler and healthier than the River Cafe (whoever they are): purple sprouting broccoli, olive oil, salt, pepper and chilli, plus a little parmesan (or similar, but decent quality) to serve. You have to add water to the sauce at the start of cooking or the broccoli never cooks, and of course the spaghetti must be al dente. Maybe I used to put in garlic as well, I can't recall.

Serve as primer piatto, followed by meat, chicken, fish or eggs plus salad and/or vegetables and fresh bread. Fruit and a bit of cheese to finish followed of course by a coffee - Italian style, naturally.

I used to buy a lot of purple broccoli from a market stall run by Italians, one of whom once told me that his wife cooked it with spaghetti. From there I had to make a recipe to my tastes. I expect the guy's wife's recipe is better than mine though.

Last edited by Yuca (2021-10-06 22:29:44)

Agree with the anchovies addition. I first saw Jamie Oliver (boo hiss) use them in a pasta dish.
I tried growing purple sprouting broccoli in the UK and was moderately successful. Too cold in Finland to grow it. A lot of effort for little reward. It was tasty though. Had a broccoli/pasta dish the other night with parmesan. We usually add walnuts. I miss cooking.

I never realised an oyster has a liver.  Did you?  Not that I'd given it much thought, the price and availability of oysters being what they are.

Back here in gloomy Albion, with everything going to shit, we visited the best chippie in the area, run by a former chef.  A huge helping of chips, some cheese and onion type thing and a can of cloudy lemonade between two.  He advised me to be very careful when mixing brandy with fresh tarragon.  He likes brains and tripe, which I can't stomach.  Also chicken livers.  Had them once, South African style.  Never again.

I have a good Colombian recipe for beef liver, cooked with onions, garlic, tomatoes, carrots and potatoes. Fresh peas have occasionally made their way in too. Coriander to garnish and serve with plain rice. Salad and/or plantain too if you can be bothered. Delicious and, like most Colombian recipes, pretty straightforward to make. They don't mess around.

Whitstable is good for oysters, been going every year for 20 yrs, Whitstable Oyster House is always good, although pricey , so is Wheelers, ( nothing to do with the fish restaurant chain that is / was around), my Wife & I have had 3-4 short (3-4 day), breaks in the UK this year, she always does a lot of research on the best local restaurants, we've been bemused why in Dorset & Devon they've not served them on ice, I've heard Mersea in Essex has good oysters, must make a trip there... maybe when we're next visiting Romford,

Haha. Language barrier? Essex? Can't say I've ever had a problem.