Rick' post Here made me hungry and willing to cook.
A quiche-like savoury tart with peppers and leek whites fried in olive oil and garnished with crushed tomatoes and tarragon, topped with anchovy fillets marinated in garlic.
Spiked with a little Worcestershire sauce, yum!
(and no, I don't think this post will provide me with a culinary photograph' position :-)
5 comments:
And what wine did you enjoy with your torta rustica? I can almost smell the delicious aromas emanating from the oven. Beautiful, Laurent
I love anchovies! That looks delish.
I bought a few bottles of Cahors recently at a wine fair - it's September after all.
Not as full-bodied as I expected, but it still went well with that unconventional quiche.
(maybe I’ll be using that Cahors for mulled wine later comes winter)
PS: speaking of season cooking, I have decided to use my preferred brother and his wife as testers for your carrot cake recipe, and will double up the experience with a dish of meatballs in cranberry sauce, ha! ha!
@Rick: when I see someone giving a frown at anchovies I just start thinking "good, that's just more for me". :-p
Imma vegetarian, but that sure looks good. Swap out some red, yellow and green pepper slices and we'll talk.
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