Last week for a last minute dinner party for four, we quickly decided to cook one of our favorite pasta dishes 'pasta peperonata' from Jamie Oliver. And with it some tenderloin steak we bought from Gunaydin Kasap (always has good meat and most importantly, it is in the neighborhood).
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| what we already had in the fridge - peppers and parsley |
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| red and yellow peppers sizzling |
We started with cooking the pasta sauce. The red and yellow peppers were slowly cooked until they are soft with some olive oil and salt & pepper. Then the onion was added to be cooked for another 15 - 20 minutes. We added the parsley stalks, the garlic and the parmesan as Jamie explains in his recipe. Here it is optional to add creme fraiche or mascarpone cheese. Luckily we had mascarpone and it gave a soft texture to the sauce.
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| steaks on the griddle pan |
While we were cooking the pasta we put the steaks on our griddle pan and cooked to everyone's liking (medium, medium-rare). And we also quickly made our recently favorite salad - celery and apple salad (an alternative to green salad) with thinly sliced 1 celery, 1 apple and 1 big radish and 2 handfuls of crumbled walnut. The dressing for this salad is 1 orange juice, olive oil (minimum twice the amount of orange juice), some pomegranate dressing (nar eksisi), 1 tablespoon honey and salt and pepper.
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| the salad ingredients arranged |
We served the steak and the pasta at the same time. And had a lovely dinner with friends.
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| and the pasta is served with parsley leaves |
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