When we heard the news that Dille & Kamille would finally be coming to Groningen, my foodie friend Anne and I got in touch right away to welcome them to our sweet city and to point out that we ourselves so love baking and cooking! So imagine how thrilled we were when we both received an invitation to last week's official opening party!
It was quite the night! Apart from press and Dille staff, they had invited some food bloggers and chefs to make delightful hors d'oeuvres such as mini saffron risotto bites and bruschetta. We felt like kids in a candy shop really...
So, to celebrate the arrival of Dille and Kamille in Groningen, I made a special pasta!
Dille & Kamille Summer Pasta
250 g limone e pepe pasta (or use a spelt spaghetti)
4 tablespoons lemon infused olive oil
2 cloves of garlic, finely slivered
1/2 teaspoon red pepper flakes
1 basket ripe cherry tomatoes, halved
1 bunch fresh dill, chopped
1 bunch fresh basil leaves (green or purple), chopped
1 bunch fresh mint leaves, chopped
1 bunch flat leaf parsley, chopped
2 or 3 chamomile flowers
1/2 cup grated Pecorino or hard goat's cheese
Pinch of coarse sea salt
Cook the pasta in boiling salted water until al dente.
Heat the oil in a large pot over medium heat and add the garlic and red pepper flakes. Add the halved cherry tomatoes and let simmer for about two minutes before removing the pan from the heat.
Drain the cooked pasta and transfer to the pan with the garlicky oil and baked tomatoes. Toss well, then add the herbs and some coarse sea salt and stir again. Transfer to a pretty serving bowl, top with the grated Pecorino or any other grated hard goat's cheese and sprinkle over some more lemon infused olive oil. Decorate with a few chamomile flowers and serve. You could consider serving it with a nice elderflower lemonade infused with basil and lime... Happy summer days indeed!