Let me tell you about one of the best things I’ve recently put in my mouth.
Naturally, it contained garlicky butter. But it also contained a few wonderful simple other things, and it was served at the bistro at the Cambridge Cookery School.
I’m not even talking about this sandwich, and it’s a great sandwich.
The bistro boasts “a strong Scandinavian and Italian influence”, as well as the customary local/sustainable/organic/crafted gubbins. While this sounded like fun, it did not prepare me for the Turkish Eggs. But I’ll get to that.
Ok, so, there’s not a lot to see here – it’s just more in the genre of “put roughly three savoury things over pasta”.
One of the things I brought back from Rome was a decent-sized chunk of prosciutto. It was bloody delicious, and it wasn’t even one of the better bits in the shop. No, the chap in Volpetti managed to up-sell me on an end piece, after I’d obviously betrayed my pork lusts and stocked up on salami.
I am glad he did.
Casting about for something to do with it, I ended up just slicing it thin-ish and tossing it over pasta with ricotta and wilted spinach and rocket. On the one hand that’s barely a recipe; on the other, it was one of the best things I’ve ever put in my mouth.
Seriously. The prosciutto wasn’t overpoweringly salty, the fat was rich and creamy, and that cured, rich, piggy taste was fucking close to perfect.