LA FOI GRASSE

En improviserad lördagsmiddag med vitlöks- och dragonstekta jätteräkor, örtglad bulgur och gräslökskantareller. Fabulös sommarmat!

SCAMPI FRIED WITH  TARRAGON AND GARLIC (serves 3)

15 scampi, raw, peeled
2 garlic cloves, thinly sliced
fresh tarragon
1,5 tbsp butter
salt & pepper 

1. Heat the butter in a pan. Add the garlic and the tarragon. 
2. Add the scampi and fry on medium high temperature for 1 minute on each side. Taste with salt and pepper. Serve immediately.

BULGUR with FRESH MINT, CHIVES and PARSLEY

2 dl bulgur
4 dl water, hot
fresh herbs (mint, flatleaf parsley, oregano, chives…)
3 tbsp oil
1,5-2 tbsp lemon juice
salt
1 garlic clove, minced 

1. Toast the bulgur in a dry pan for a few minutes. Be careful not to burn! 
2. Add some salt and the boiling water. Cook on a low heat for 8 minutes.
3. Meanwhile, cut the herbs and place them in a bowl. Mix the oil, lemon juice, garlic and the salt in a glass. When the bulgur is ready, place it in the bowl too and mix in the dressing. 
4. Let stand for at least 20 minutes. Serve.

CHANTARELLS AND CHIVES IN A PAN 

1 liter of chantarells
a generous amount of chives, cut into pieces
2 tbsp butter
salt & pepper 

1. Heat the butter in a pan. Add the chantarells and cook until softened. Add the chives, pepper and salt. Cook for a few minutes and serve. Chantarells can be served with almost anything.

Created a miniature Kyoto while a bunch of tomatoes were slowly turning sweeter and sweeter in the oven.

LIME AND THYME RISOTTO WITH FRIED SCAMPI AND SLOWLY BAKED TOMATOES (serves two)

12 cherry tomatoes

1. Wash and place them in the oven as they are (150C). Bake for 1,5 hours.

1 red onion, finely chopped
1 garlic clove (we don’t want it to be too dominating here!)
oil
fresh thyme
3 dl arborio rice
6 dl vegetable stock, warm
1 glass of white wine
1 lime, rind and juice + some slices on the side
2 bay leaves
pepper
grated parmesan, a handful
30 g butter

12-15 scampi, peeled 

1. Sauté the onion, garlic and half of the thyme in a generous amount of oil on a low heat. Be careful not to burn.
2. Then add the rice, frying gently for some two minutes. Now add the wine.
3. When the rice seems to start drying up, add a small amount of the stock, all of the grated lime rind and juice, the bay leaves and the rest of the thyme.
4. When the rice starts to dry out again, add some more stock. Continue in this manner until the rice is cooked (16-18 minutes). Be very careful not to overcook the rice!
5. Just before the rice is ready, fry the scampi in some oil and garlic.
6. Add the parmesan to the risotto. Mix carefully. Don’t let the risotto become too thick, though. 
7. Just before serving, mix in the butter. Serve the risotto with the scampi, the tomatoes and a lime wedge. 

P.S. Skip the parmesan if you are a true Italian. I’m not, so I’m sticking to the plan the plan above.