Sauce Foriana

The cupboards, though a shadow of their former selves, still yield up treasures. A tin of sardines, half a head of garlic, ok then, let´s see what´s left in the pasta drawer: nothing. Only, no, wait, there´s a package of japanese soba noodles. I wonder, will the buckwheat go well with the sardines? Probably. I go to the freezer to get some ice for a glass of water while I cook, and that´s when I see the little packets of nuts. What to do? A sauce foriana of sorts, with less garlic and pumpkin seeds as well as pinenuts, because that´s what I have. Except that my blender is in a box somewhere, so instead of a paste, I make a chopped up mix of nuts and garlic, and very delicious it is, too. Perfect with the robust sardines, and a great match for the noodles. Next time I´ll probably choose normal pasta, or perhaps whole wheat, but for tonight I couldn´t be happier with my meal.

You can find the recipe for sauce foriana here. It´s one of those oh-oh-oh why haven´t I been making this every week of my life things. It´s supposed to be tossed with pasta, but have a jar in the fridge and you´ll find yourself putting it iinto all sorts of things, like steamed broccoli, focaccia or creamy soups.