Recipes from Oil & Vinegar
Nice to know
Samphire is a soft, crispy and slightly salt vegetable from the sea. The tubular shaped vegetable is mostly cut from the marshes in the wild. Samphire is a pioneer plant and no other plant is resistant to the salt conditions. The plant absorbs the salt during their growth, resulting in a salty taste. The plant grows best in a rich organic soil with a lot of nitrogen and with a regular salt water release. Seeds from the largest plant that are closest to the tide line are the best ones, and they have to be collectes in the autumn and sown during spring. When the plant measures around 15 centimeters high, the upper 10 centimeter can be harvested. The other branches will grow further. When cleaning samphire, remove the stiff and woody parts and wash the vegetable short in cold and fast running water. Blanch the vegetables a few minutes or stir-fry vegetables with onion.
Samphire and fish, an excellent combination!
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Groceries
• 8 red mullet fillets (may use Flounder, Grouper or Orange Roughy) • 6 tsp Pesto al Tartufo • 1 cup heavy cream • 3 tsp Mustard Sea Asparagus • 1 clove garlic, crushed • 8 tbsp Olive Oil for Baking • 16 cherry tomatoes on the vine • 1/2 lb samphire/ sea asparagus • 6 tsp Crema Balsamic Glaze Naturel • 1 bag of Tagliatelle all'Uovo
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Pasta made of durum wheat and 20% fresh eggs, for a firmer tagliatelle with more taste. Produced in a traditional way, so the pasta sauce will adhere better to the surface. The tagliatelle is useful for thin creamy sauces.
$ 8.95