Recipe of the day
Colman andrews' sarsuelaThis recipe is based on one from the excellent Catalan Cuisine by Colman Andrews (Headline 1988) and is a Catalan version of the famous Spanish fish stew zarzuela.
Prosciutto, egg & tomato linguine
Ray McVinnie provides inspiration for simple summer meals.by Ray McVinne | Cuisine issue #156 | Thursday, 20 December, 2012
Boil plenty of linguine in well-salted water until al dente. Drain and transfer to a warmed serving bowl. Add lots of chopped prosciutto,hard-boiled eggs, parsley, red onion, tomatoes, whole black olives and extra virgin olive oil. Mix well and serve topped with grated parmesan.
MEAL MAKERStuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.