This is what’s in, the hottest on the pasta front in Finland. It all started in October on a Finnish food blog, chicling.blogspot. The man behind the recipe is Alvar Gullichsen, a cook, restaurateur and the co-author of Safkaa cookbook. On the bog he tells that this is the first dish he ever cooked his wife. How romantic! Many bloggers and columnists refer to it. My google search gave over 200.000 links in different languages.
For some the pasta might be passé but people talk about it and cook it for sure! The pasta is a new acquaintance for me. I’d read and heard about and had been rather ashamed of not having tried it.
All this until last night after bumping into a colleague. I was trying to the groceries but could not decide what to buy. I had a long but happy day behind me. I’d held the first lessons for a year, had meetings and studied Italian. The colleague told me how she’s crazy over the pasta and pointed out how easy it was to pick up the ingredients for it in this store (Stockmann’s delicatessen). You can find all the ingredients a part from the cheeses as you enter the store. Parsley, basil, avocado and lime welcome you as you step in. They even provide you with the recipe and the book is available for those who wish to buy it.
This is what you need for four portions
2 ripe avocados, 1 clove of garlic, 1/2 chilli, 1 lime, 1/2 dl olive oil, a handful of fresh basil, a handful of leaf parsley, 30 g grated Parmesan, 30 g grated Pecorino, 500 g spaghetti
Make the sauce directly into your serving bowl.
Chop the garlic and chilly, put them in the bowl. Squeeze in the lime juice. Halve the avocados, remove the stones and cut them into cubes. Chop the herbs and grate the cheese. Add salt, pepper, olive oil, the herbs and the cheese.
Mix well and taste. Take care to add enough salt.
Cook the pasta according to the instructions on the package. Pour it into a colander but save 1 dl of the cooking water. Mix the sauce and the pasta, and add the cooking water.
Add salt and pepper to taste. Grate some more cheese on the top.
My picture of the pasta itself did not turn out well so this is a picture of the ingredients. Remember that avocado will turn ugly gray until you use enough lemon or lime and other liquids.
The original recipe
Gullichsen’s restaurant Maxill in Helsinki, Finland