Inspired by our customer Ursula B., who so beautifully summed up the benefits of Emiettés – " Simply delicious, cook the pasta, add the fish, stir, and you're done!" – this week I felt like conjuring up a quick, healthy, and delicious meal that would be perfect for days when we just don't want to be in the kitchen.
The days are finally getting longer, the evenings milder, and sometimes we just don't want to waste time on complicated preparation steps. The rosé is already chilled, guests are waiting on the balcony... Or the whole weekend lies ahead of us with nothing planned and a promising blue sky, and we suddenly feel like having a picnic in the countryside: our "serving suggestion" today is perfect for this too – because, of course, all of this can also be eaten cold!
So instead of a sophisticated recipe, today there is "only" a kind of "serving suggestion" or even a guide to "delicious feasting without much effort" ... Let's get started!
Ingredients:
- Pasta (or rice, depending on your mood)
- Emiettés to taste (wonderfully aromatic fish preparations with marinade in numerous different flavors from classic to exotic, from spicy to sweet and oriental...)
- Salad, tomatoes, cucumber, peppers, whatever you can think of...
- an almond cake from Provence
- Crème épaisse or crème fraîche
- a fresh, light rosé or another refreshment of your choice
- good mood and appetite
Preparation:
- Cook pasta or rice and wash the lettuce.
- Open the Emiettés and pour over pasta, rice, or salad. Mix well, or not.
- Serve and enjoy. Open the rosé. Mmmmmm...!
- For dessert: Open the amandier and, if desired, warm it briefly in the oven. Serve with a little or more crème épaisse/fraîche. You can also garnish with some fruit—depending on your taste.
Easy as pie, right? So save your undoubtedly exceptional culinary skills for another occasion and instead grab a picnic blanket or your chosen companion and enjoy yourself the easy way this time. Bon appétit!
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Emiettés are a tricky thing... what's it called? Emie-what? And how is it even pronounced? And canned fish again? But if you dare to try these colorful canned goods with the funny name, you'll immediately fall in love – at least, that's what everyone I know has. Emietté comes from the word "miette," French for crumbs. This indicates the way they're prepared: for an Emietté, the fish is torn apart (into crumbs) and mixed with a delicious marinade. The result is a truly delicious, succulent mixture of fish pieces and sauce, where each ingredient is still distinctly tasty – unlike, say, a pâté or terrine. They work wonderfully as appetizers on toasted bread or, as here, as a sauce substitute and a fine topping for salads or pasta.
For the pasta, I chose the Emiettés Sardine with eggplant and garlic (left in the picture), and Tuna à la Luzienne (with tomato, Bayonne ham and Piment d'Espelette , right in the picture).
For the salad, I wanted something exotic and fruity, so I chose the tuna émietté à la Marie-Galante (with peppers, coconut, and lime).
