Salted capres

Desperately waiting for my new kitchen I cook from day to day now. On the 14th of August the kitchen furniture has been installed. The following day we discovered a wet wall outside. Our plumber made a few holes in the wall hoping to discover the problem. The problem is discovered and solved now but the wall is still open and the water is closed. Instead of the 15th of August I hope to inaugurate the kitchen on the 1st of September.

In the meanwhile, for 2p, chop and fry 4 garlic cloves and 1 chili in a drizzle of olive oil. Add 3 chopped tomatoes, the zeste of 1 lemon and 2 teaspoons of salted capres ( let’s hope it will be not too salty ).

Boil some pasta al dente.

Add 500 grams of fresh spinach to the pan with tomatoes. Stir. Add 175 grams of active philadelphia cheese. Once the cheese has melted, add 150 grams of smoked salmon and 30 grams of chopped wild fennel.

Mix and serve with lemon wedges. 😋


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