Orecchiette with aubergine, basil and lemon from Notes from the Larder: A Kitchen Diary with Recipes by Nigel Slater

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Notes about this recipe

  • Melyinoz on January 27, 2018

    p.269 I made this for a degustation menu I put together for friends. Of the five mini courses we had that evening, this one did not make anyone's favourite. A lot of caramelised onions were needed to amp up the taste. I improved the leftovers by adding extra basil and toasted pine nuts. The crunch from the pine nuts was very welcome, and in fact Nigel said that the recipe originally started with these before he removed them. The leftovers grew on me as the week went on.

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