[Leica] IMG: more confinement food

[Nathan Wajsman]

We are not under confinement anymore, but I am still working at home, and the way the situation is developing in Spain, we may be headed for another confinement, albeit not as strict as the one in the spring. So we continue to cook at home for the most part, aside from the occasional get-together with a small group of friends and the very occasional restaurant visit (outside seating only). I have just added two dishes to the gallery.

Pasta with onion and anhovy sauce—a very different way of cooking spaghetti—no tomoatoes, no oregano or basis, no Parmesan cheese—just onions, anchovies and parsley. Incredibly simple and delicious. This was the first time I made the dish, having just seen the recipe in The Guardian:
https://www.greatpix.eu/All/Cooking-in-confinement/i-MjzkgCK/A <https://www.greatpix.eu/All/Cooking-in-confinement/i-MjzkgCK/A>

Salmon roasted with Brussels sprouts—this is one of my favourites; I got the recipe from The New York Times a couple of years ago:
https://www.greatpix.eu/All/Cooking-in-confinement/i-5hcdZBx/A <https://www.greatpix.eu/All/Cooking-in-confinement/i-5hcdZBx/A>

Many of the recipes are here:
https://nathansmusings.wordpress.com/cooking-in-confinement/ <https://nathansmusings.wordpress.com/cooking-in-confinement/>

Bon appétit!

Nathan


Nathan Wajsman

Alicante, Spain
http://www.frozenlight.eu <http://www.frozenlight.eu/>
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YNWA

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