Dear Reader.

The sun is shining and the blue sky is stunning. Summer in Wonderland is beautiful. Today I am making something which fits with some pesto, a good salad and a good wine. Not too heavy, so it can be good at the end of a warm day…it can also be mixed with about everything else. But today it is pesto!

Last time, in “Blue sky, sun, summer and good food!” I made my own version of “Eggs Benedict”, with Hollandaise sauce, poached eggs, avocado, bacon and good bread. I do think I will make this dish on Sunday again, since I think it is so good for Sunday brunch.

Here we go:

175 grams flour, grade 00, 1/2 teaspoon salt, 2 eggs, and 1/2 teaspoon olive oil, very good grade.  To start, you sift the flour onto a clean bench, make a “dip” in the flour and add the salt, egg and the olive oil. Take a fork and mix everything together and continue knead the dough till it feels smooth.

Leave it for ca. 20 minutes and the take a rolling pin to make it as thin as possible. Depending on how you want the end result, cut it up. Boil in light salted water for 2-3 minutes, depending on thickness.

Mix with pesto, and serve!

Have a good lunch, wherever you are…

ABitch