The Food Diaries

Melon & Rosé

Wines have been produced in Provence for over 2,500 years and the Provençal rosé is one of the lovliest produced - much lighter and drier than the rosé available from places such as California. Amazingly more rosé is drunk today in France than white wine! My favourite is the wine produced by the Mas Sainte Berthe, nestled in the foothills of Les Baux de Provence.

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I love melon paired with rosé wine, served as a starter with some crusty bread and perhaps a slice or two of prosciutto.

Spaghetti with courgette flowers

Bring a pot of water to a boil. In the meantime, take a dozen courgette flowers (rinsed) and fry in a little olive oil till golden. Sprinkle with some sea salt and set aside on a plate. Boil 250g spaghetti pasta (or spaghettini) till al dente. In the meantime, place 2 tbs olive oil in a large frying pan and add 1/2 cup breadcrumbs, 1/4 cup finely chopped walnuts, 1 chopped garlic clove, and some chopped herbs (parsley, thyme, oregano, etc.). Slowly stir fry till golden. Season with sea salt and pepper.

Drain the pasta (reserving 1 cup of the cooking liquid) and add to the pan with the breadcrumb mixture. Stir the “sauce” evenly through out the pasta, adding the cooking liquid a little at a time to moisten (you may not need all the liquid). 

Serve up in two pasta plates with some of the reserved courgette flowers on top, with a drizzle of olive oil, and a sprinkling of grated parmesan (optional).

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Fa L’Americano Cocktail

In a pitcher filled with ice pour in 750ml pink grapefruit juice, 300ml Campari, and 250ml soda or tonic water.

Serves 10.

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