We've been having a bit of an Italian themed weekend, as far as eating goes. Tonight's meal is the star of the show, as we are using some pretty striped sombrero pasta and extra virgin olive oil brought back from FB's recent working holiday in Italy. She spent two weeks helping with the olive harvest and learning about olive oil production; the oil she brought back was produced by the organic farm where she was picking.
The dessert, which was made yesterday, and eaten after salmon coated with pesto breadcrumbs and Nigella's Rapid Roastini, will be the rest of this Orange and Pinenut Frangipane Tart from Giorgio Locatelli.
The tart was delicious - the flavour of both the pinenuts and the candied peel was very subtle and neither overwhelmed the delicate flavour of the frangipane. I served it with Chantilly Cream or vanilla pouring yogurt for those watching the calories. I'm sure the cream would have been tastier!