Inspired by our customer Ursula B., who so perfectly summed up the benefits of Emiettés – "Simply delicious, cook pasta, add fish, stir, done!" – this week I felt like whipping up a really quick, delicious menu, perfect for days when we simply don't want to stand in the kitchen.
The days are finally getting longer, the evenings milder, so sometimes we just don't want to bother ourselves with complicated preparation steps. The rosé is already chilled, guests are waiting on the balcony ... Or the whole weekend lies ahead of us, unplanned and under a promising blue sky, and we spontaneously feel like having a picnic in the countryside: our today's "serving suggestion" is perfect for this too – because of course you can eat all of this cold!
So instead of a sophisticated recipe, today there is "only" a kind of "serving suggestion" or also instructions for "delicious feasting without much effort" ... Here we go!
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-savory to sweet-oriental ...)
- Salad, also happily tomatoes, cucumber, bell pepper, whatever comes to mind ...
- a Provençal almond cake
- 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 salad.
- Open the Emiettés and add to pasta, rice, salad. Mix well or not.
- Serve, enjoy. Open the rosé. Mmmmmmh ...!
- For dessert: open the Amandier and optionally warm briefly in the oven. Serve with some or even a little more crème épaisse/fraîche. You can also garnish the whole thing with some fruit – depending on what you feel like right now.
Child's play, right? So save your undoubtedly exceptional cooking skills for another occasion and instead grab the picnic blanket or the companion of your choice and let yourself go and enjoy it in a very simple way this time. Bon appétit!
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With Emiettés, it's one of those things ... what's it called? Emi-what? And how is it even pronounced? And then canned fish again? But if you dare to try the colorful cans with the funny name, you will fall in love immediately – at least that's how it went for everyone I know. Emietté comes from the word "miette", French for crumb. This indicates the method of preparation, because for an Emietté, the fish is flaked (into crumbs) and mixed with a delicious marinade. The result is a really delicious juicy mixture of fish pieces and sauce, where you can still taste all the ingredients – unlike, for example, a pâté or terrine. They work wonderfully as appetizers on toasted bread or as here as a sauce substitute and fine topping for salads or pasta.
For the pasta, I decided on the Emiettés Sardine with eggplant and garlic (left in the picture), as well as Tuna à la Luzienne (with tomato, Bayonne ham and Piment d'Espelette, right in the picture).
For the salad, I felt like something exotic, fruity and decided on the Emietté of tuna à la Marie-Galante (with bell pepper, coconut, lime).
