Thursday, April 28, 2005

Tagliatelle siskonmakkarakastikkeella

The lady selling cold cuts of ham, chicken and luncheon meat at the local supermarket suggested that I buy 'siskonmakkara', a special offer of course, and use them as an ingredient in a pasta sauce. Siskonmakkara (sister's sausage) in a PASTA SAUCE, what has the world come to? I only remembered them as these slimy sausage skins that you took between your fingers and squeezed the contents into a pot of boiling vegetable soup. Or going back even further, my mum's soup that had them cut in skins and all (caused a nice swelling effect at both ends). The ends where the sausages had been cut. Once they reached the boiling pot, that is.

But pasta sauce, give me a break. Well I gave her a break and bought the leek, the chanterelle cheese spread and the cream. Squeezed (at least I got to squeeze) the contents little blobs at a time into a hot frying pan, added the chopped leek, the cream and the chanterelle spread. Cooked the tagliatelle, arranged it all on a plate topped with some parsley and red pepper. Observed the nice swelling effect round my midriff. Maybe it wasn't such a bad idea after all. Must move on with the times.

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