Maison butter rib steak & the port

Kudos to Food for the eye


aglio olio e peperoncino

I don’t always cook vegan shit, but when i do it’s italian. 

There’s nothing extraordinary about the pasta. It is typical of its kind, partly boiled partly fried in plain old olive oil, garlic and hot green peppers. What’s interesting, if I say so myself, is what’s on top.

Bread crumbs slowly fried in olive oil with salt, pepper, a finely chopped garlic clove, a few olives chopped, capers, basil, parsley, orange zest and a little sugar.

It’s important to go slow otherwise it might turn kinda bitter.