23 February 2012
Tomato Basil Sauce.
2 cloves garlic, grated
1 1/2 cups cherry tomatoes, halved
4 basil leaves, finely chopped
sea salt & cracked pepper
--Add to a pan on medium-low heat for about 5-8 minutes.
--Add to the risotto bianco in the end stage (when you add the butter & parmesan).
For a side, I popped some asparagus under a preheated broiler with a drizzle of extra virgin olive oil, maldon sea salt, cracked pepper & finished with a squeeze of lemon. Cook until tender & golden, less then 10 minutes.
I blasted some Adele (her album 21) while I made dinner. Her songs are so addicting & her voice is so killer. Side note: She is also on the cover of the March 2012 issue of Vogue.
With a glass of white wine in hand, I watched Jean Luc Goddard's Pierrot le fou. The French New Wave film is like a Post-Structuralist Bonnie & Clyde with dreamy Southern France landscapes & blissful color imagery. Plus, Anna Karina's wardrobe is enviable & completely adorable.
happy eatings, listenings, watchings & cheers!