Cycle 3 – Item 263

24 (Mon) September 2012

Fettucelle Verdi

2.0

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

solo

Finding green tomatoes at the supermarket, I was suddenly inspired to make a completely green pasta sauce.  In addition to the tomatoes, I took out everything green in my fridge that I thought would work together, including spinach, bell pepper, celery, parsley, and basil.  I also added some onions and garlic, as well dried oregano and time (thyme).  The concept had been to cook everything really delicately to keep all that verdant freshness alive.

Alas, the tomatoes turned out to be less sweet than I’d hoped, almost tart (no, they weren’t unripe red tomatoes – at least, I don’t think so).  To compensate, I kept adding sugar and butter and milk and parmesan cheese in an attempt to mellow out the flavors.  It kinda worked, I guess, but no fresh vibe.  Oh well.

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)