Great flavours and textures make the Italians a winner in my kitchen
Douze points for Italian Eurovision feast
I did promise in my last post that I would get cooking soon. I had my first opportunity last night, when I hosted a Eurovision Song Contest party. I love Eurovision; it’s broadcast in Australia every year, but the day after, so by the time I get to watch it, I know who’s won. It doesn’t matter though, as it’s so kitsch and tacky that it’s loads of fun. Although in the last couple of years Australia has sent its own commentators over, I’ve heard the rather witty BBC commentator before and it was amusing to listen to him again last night.
I’d invited some friends over who hadn’t seen Eurovision before, so I thought I would cook dinner. I decided on a bit of an Italian feast, which was rather appropriate as it turned out, as Italy returned to Eurovision for the first time since 1997 and, having entered with a great jazz-pop song (which I voted for), ended up coming second (to Azerbaijan!). I settled on crostini with three different toppings from Jamie Oliver’s Italy and paper bag seafood linguine from Donna Hay, which I’ve made and blogged about before.
|Fig, prosciutto and mint crostini|
|Buffalo mozzarella and chilli|
The last time I made Donna Hay’s paper bag seafood linguine, I had issues getting the right ingredients. I used calamari instead of vongole (clams) that time, but it still turned out good. This time around I used vongole and it turned out great. I think the saltiness of the vongole adds to the flavour and there’s something fun about using your fingers to pick the vongole up while you pull out the meat.
|Paper bag seafood linguine|