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Thursday, February 12, 2009

Ending the season

I contemplated the last Meyer lemon off the tree last night. What to do with the lone fruit, after a bountiful harvest.

So I made pasta.

Basically, I dressed hot al dente spaghetti with Meyer lemon zest and juice, cold pressed extra virgin olive oil, salt, grated pecorino romano cheese, and roasted tomatillos.

Fresh ground pepper, and a few slivers of canned ventresca tuna (I got it on clearance from Central Market recently) completed the dish.

Not classically Italian, but it works.

By the way, Happy Darwin Day!

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