It’s all too easy to conjure up romantic images about this style of cooking – Cacciatore – “Hunter’s Style“.
A few friends, close relatives, maybe, up in the mountains, deep in a forest, on a weekend hunting trip, taking a few provisions with them – a little oil, a few dried herbs, a couple of bottles of wine, and then retiring to a log cabin at the end of a successful day to put together a simple meal based on the day’s catch and a few foraged wild mushrooms.
Zucchini Spaghetti With Garlic, Chilli, and Parsley
I’ve had my eye on this one for some time now.
It’s a dish we used to eat quite regularly once upon a time – partly cooked spaghetti, finished off in olive oil infused with the flavours of garlic, chilli flakes, and parsley. It’s ridiculously simple, not to mention quick, to prep and cook – if you get your act together, you can easily go from fridge / cupboards to the dining room table in under a quarter of an hour.
This was Paleovirtus Jr.’s somewhat less than subtle way of alerting me to the fact that our local hypermarket now do an own-brand pork sausage that boasts a high meat content (90%), and is also potato flour and dextrose free.
Apart from the pig, these sausages contain only water, salt, and herbs and spices (black pepper, rosemary, marjoram, basil, and coriander), as well as small amounts of the usual antioxidant and preservative type additives.
I will not buy a sausage that has been padded out with all manner of sugary and floury crap, but I’m prepared to make an occasional exception for certain substances put in place to prevent my food from accidentally killing me.