1 ½ T roasted hazelnuts
2 cups packed watercress leaves and tender stems
1 small young green onion, loosely chopped with a knife
6 T extra virgin olive oil
½ c shredded parmesan cheese
Salt (optional)
8 oz of your favorite pasta – or homemade spaetzle
Coarsely chop nuts in a food processor. Add watercress leaves, green onion, olive oil and cheese.
Pulse until as smooth or coarse puree as you prefer. Add just a sprinkle of salt.
Stir into cooked pasta. Garnish with a tomato rose. (Made by slicing a ripe tomato with a sharp serrated knife, running the knife round and round the tomato surface creating a long, wide string-like strip of tomato flesh. Position the strip in the shape of a flower to create a tomato rose.)
The tomato rose can be used as a garnish on many dishes. Try using a ripe yellow tomato for a fresh new take on the tomato rose. Position the rose on a tiny arrangement of fresh basil leaves, on the side of the serving dish. Voila. Instant gourmet.
Served in small side dishes, this is an ideal accompaniment to barbecued fish or alongside any other dish. Since it is so light and fresh, everyone will enjoy its wonderful texture and taste.
The working title for Carolyne’s Gourmet Recipes cookbook is From Lady Ralston’s Kitchen: A Canadian Contessa Cooks. This kitchen-friendly doyenne has been honoured and referred to as the grande dame of executive real estate in her market area during her 35-year career. She taught gourmet cooking in the mid-70s and wrote a weekly newspaper cooking column, long before gourmet was popular as it is today. Her ebook, Gourmet Cooking – at Home with Carolyne is available here for $5.99 US. Email Carolyne. Scroll down to the comments at each recipe column. Carolyne often adds complimentary “From Lady Ralston’s Kitchen” additional recipes in the Recipes for Realtors Comments section at REM.
