Could seem a strange combination but you should try it out. Carrots, mushrooms and zucchini in a creamy sauce with Sumac. I didn’t know this reddish-purple powder used as a spice in Middle Eastern cuisine to add a tart, lemony taste to salads or meat. One of the husband’s secret spices 😀
Finally spent an evening at home! The husband created a new colorful dish. White rice, veal olive and a creamy sauce with yellow pepper. As decoration he added green asparagus, mushrooms and zucchini. Lovely picture 😀
Fusilli, the word presumably comes from fuso, as traditionally it is “spun” by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape (source Wikipedia). Cordon bleu, original from Switzerland, veal wrapped around a slice of ham and a slice of cheese, fried in a pan for about 15 minutes. And the healthy part of my dish is a mix of green beans, zucchini and wild mushroom. This gives a nice spring color to my dish.