Midsummer check-in: the Saturday sizzle
Rasmus Dahlberg, 2024-06-22.
It’s currently holiday time in Sweden. Yesterday was Midsummer Eve. Today it’s Midsummer Day. Midsummer is the brightest time of the year and widely celebrated by people living here. Activities include making flower crowns, dancing like frogs around a maypole, and drinking schnapps and similar spirits. Ironically I didn’t do any of these activities, but at least I enjoyed the time off. I had strawberry cake with my mom, dinner with my friends, and a coffee-to-go walk. And instead of the traditional fresh potatoes, dill, and herring, I defrosted a locally-produced minute steak I was gifted a while back. Did I hear anyone asking about the outcome? I named my spicy pasta dish the Saturday sizzle.
Kind of improvised, because I thought I was going to cook with a larger chunk of meat that could be roasted in the oven. As you can see above, it still turned out great though. The base is inspired by Spaghetti Aglio e Olio con Peperoncino. Sorry in advance to all Italian grandmas. I used what I had at home (like frozen parsley and dried piri-piri), then added a bit to it. Very yummy nevertheless.
Recipe
One serving requires three garlic cloves, three dried piri-piri, a few table spoons of parsley, one large tomato, 125g of fresh pasta, 200g of minute steak, half a lemon, salt, and ground pepper. The cooking time is around 15 minutes.
Sauté under low heat for a minute or two with extra virgin olive oil:
- Garlic cloves (thin slices)
- Dried piri-piri (crushed)
- Parsley (chopped)
Increase the heat to medium-high.
Slice the tomato into 8 pieces. Salt and add to the frying pan.
Slice the minute steak. Salt and add to the frying pan.
Drop the fresh pasta into boiling water with lots of salt.
Once the meat is done, stir in the cooked pasta with a squeeze of lemon.
Serve with parsley, kosher salt, ground black pepper, and lemon to taste.
PS. How fun to post pictures of food again? I unapologetically love it.