There is so much about food on the internet. Much of it beautifully photographed (unlike this unfocussed photo). Most of it depicting scrumptious looking, calorie-laden food. The sort of food that health-conscious humans are trying to resist on a daily, if not hourly basis. I am no less susceptible to temptation than the next guy, and I have an insistent sweet tooth, but I find what gets me excited enough to want to post a picture of my dinner online is a tasty dish whipped up out of nothing from whatever healthy ingredients I happen to have on hand.
This dish started with a tin which had been waiting patiently in my cupboard for just the right occasion, probably involving guests and garlic and red wine. It looked forlorn, so I spontaneously decided to rescue its contents. Gave the contents a whiff. Smelled like nothing – which is usually a good sign. I decanted into a tupperware container and ate something else for dinner that night and the next. The afternoon of the third day, however, I recalled my intention and decided that, since I had on hand ingredients that seemed like they would be complimentary, I ought to honour it.
So, I slowly sauteed some chopped fresh garlic in a combo of olive oil, butter, anchovy paste and thyme on medium heat. Added the items in the tupperware container. Let them absorb the flavours for a bit. Added chopped, ripe grape tomatoes and some chopped arugula stems. Waited a bit. It looked a bit dry. Decided white wine would suit better than red, but didn’t have any, so added a splash of Lillet. Added one shredded radicchio leaf. Waited another bit and added the shredded arugula. When all was wilted I topped some whole wheat spagettini with the whole lot. Gobbled it down accompanied by a Lillet spritzer. It needed some chopped green olives but was otherwise a rather delicate and subtlely flavoured way to enjoy escargot.