And so was our afternoon with dear friends Anders and David. David prepared a platter of cos lettuce, courgettes, corn, and red peppers with lemon juice and olive oil. Who would think that lettuce on a bbq could taste this good? But it did. Wonderfully fresh and tangy with oil and lemon juice, it’s better than I could ever have imagined. Apparently he got the idea from a New York restaurant that chargrills its lettuce for a caeser salad. The platter of veg were briefly grilled and allowed to cool while a pile of spaghetti was tossed with oil, garlic, parsley and chilli. Served with bottles of cold white wine and sparkling mineral water, this was the perfect Sunday backyard lunch.
David supplied us with extra freshly chopped chilli, garlic and salt so we could spice up the pasta as much as we wanted. Of course there was an extra helping of parmesan to complete the super simple but perfect dish.
Our lovely hosts.