Whatever you love, you are

올리브 오일에 썰은 마늘, 버섯, 조개, 썰은 토마토를 섞어 볶다 아주 약간의 소금만 추가하고 삶은 파스타를 버무림. 홍합에서 나온 간 덕에 소금은 아예 안 넣어도 그리 심심하진 않을 뻔 했다. 청양고추는 1개만 넣어도 매우 매웠음, 내 입맛엔.


그리고는 디저트는 항상 아이스크림, 모찌, 식빵 중 택일: 이 날엔 초콜렛칩쿠키도우 아이스크림을,

요즘 이것 저것 시도를 하고 있는데 그 중 화요일 점심: 페스토 파스타 (바질, 파슬리, 마늘, 양파, 올리브오일 소스에 파스타) (+) 토마토 샐러드 (토마토, 모짜렐라치즈, 파슬리, 올리브 오일, 발사믹식초)

처음으로 김치전이 아닌 한국음식, 부추전 (부추, 계란, 밀가루, 소금, 홍합, 굴, 고추, 짐작으로 버무려 반죽을 만들어 봤는데 나름 성공) (+) 양파장아찌 (식초, 간장, 설탕을 1:1:1 비율로 섞어 싹 끓인 다음 조금 식힌 후 썰은 양파와 함께 병에 담가 놓는다):

그리고 오늘 집들이엔 살사 (토마토, 마늘 조금, 실란트로, 소금 조금, 라임즙, 올리브오일) (+) 과카몰리 (아보카도, 토마토, 실란트로, 마늘 조금, 소금 조금, 라임즙) (+) 라자냐 아닌 라자냐 (토마토 미트 소스 파스타에 치즈를 얹어 구워냄):

가끔 제이미 올리버의 웹사이트를 들른다.

Need:

• sea salt and freshly ground black pepper
• extra virgin olive oil
• 1 white onion, peeled and finely chopped
• 2 cloves of garlic, peeled and finely sliced
• 1 or 2 dried red chillies, crumbled
• 1.5kg ripe tomatoes or 3 x 400g tins of good-quality plum tomatoes
• a large handful of fresh basil leaves
• optional: 1 tablespoon red wine vinegar
• 400g dried orecchiette (pasta)
• 4 big handfuls of freshly grated Parmesan cheese
• 3 x 150g balls of mozzarella

- Prep: Preheat your oven to 200ºC/400ºF/gas 6 and put a large pot of salted water on to boil.

- Onion, garlic, chilli: To an appropriately sized pan add a couple of lugs of good extra virgin olive oil, your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour.

- Tomatoes: If you’re using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.

- Peel tomatoes: Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the pips and roughly chop.

- Tomatoes, onion, garlic, chilli: Add your fresh or tinned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or liquidizer to make a loose sauce.

- Basil: Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar.

하지만 생바질은 항상 찾기 힘들다.

- Pasta: When the liquidized sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan.

- Baking tray: Get yourself an appropriately sized baking tray, pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the tray, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top.

- Bake: Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.