Sardinian Linguine With Pecorino, Mascarpone & Lemon

The most recent communications between Robert & myself have been about the following ..

1) Getting a Gala Pie for £2.00 in a supermarket

2) Starting a History Degree

3) Roger Moore being in Corfu to film 'For Your Eyes Only'

4) Buying a new Smart TV

5) Sardinian food

Let's focus on the last topic.

For now, at least.

A present from a cousin was a cookbook by Letitia Clark called Bitter Honey: https://www.letitiaclark.co.uk/post/two-years-of-bitter-honey-and-a-recipe

Stories, food & recipes from Sardinia. The book came highly recommended &, upon thumbing through, it's easy to see why.

It's a lovely read & the pics draw you in, making you want to book a trip to Sardinia instantly. Maybe even find a job working in a bistro.

This was the first recipe to catch my eye: https://www.letitiaclark.co.uk/post/uplifting-lemony-linguine

Photo © Anne-Marie Minhall

I said to Robert: "I had a nap after cooking linguine with mascarpone, pecorino, lemon, egg yolks & basil leaves to finish. It sounds heavy but it wasn't, just light & tasty." ..

I omitted the butter, there was plenty of dairy for me.

I'll be cooking this up again. Quick, satisfying. I've got leftovers for lunch tomorrow.

By the way, Sardinia is one of the places where people live the longest in the world.

There’s an island full of wild albino donkeys.

Oh, & among the local dishes is Casu Marzu, a rotten cheese made with live maggots.

Not judging. Not sure I'd get involved with that.

My most recent message from RJ ..

"I'm in a Cash & Carry .." ..

AMM