found a pile of fresh salty samphire at the market today, so grabbed a bagful, brought it home, then spent all afternoon trying to figure out what to do with it. tweeted a plea for help, but alone in the universe with the world collapsing all around, no one was terribly interested.
I didn’t want to obscure them by boiling, or dressing in a salad….simmering in a sauce would dissipait their character, though i WAS tempted by the suggestion of chakchouka from @BaronessTapuzina…….. in the end, after endless munches of the salty, crispy, succulent little seaweeds raw, i ended up tossing them into al dente spaghetti, with a little duck fat, lemon zest and juice, and nearly as many chives as samphire, cut into lengths roughly the same size as the samphire.
it was fabulous. FABULOUS. of course i should have taken a picture, but i’m not camera-by-my-side-at-all-times there yet. and i wanted us to eat it fast hot salty fresh! so no time to snap!
alongside we ate: a salad of fennel, grape tomatoes, beet, cucumber, cabbage, raw leek, fresh dill, and tiny patties of pork with lemongrass, green onion, ginger and teriyaki sauce. oh it was good, boys and girls, really truly sincerely good. wish you had been sharing my plateful with me!
With over 70 cookbook titles (including contributions) to her credit, Marlena conjures up flavours and dishes from the Mediterranean to Mexico, California to France to the Italian islands and single subjects such as chili peppers, olive oil, mushrooms, to a book on classic Jewish food from all over the world.
Beat the eggs with a pinch of salt and plenty of black pepper (be careful not to over-season as the samphire is quite salty). Carefully pour the mixture into the ring or saucepan, and stir to distribute the spring onions and garlic. Cook very slowly, stirring occasionally to pull the cooked egg up from the base.
thank you! xoxoxo