There’s a chill in the air. The trees are turning. Autumn is here.
We need comfort food and who would’ve thought that there’s really a thing called pizza pasta.
Cooked pasta has chopped fresh tomatoes, anchovies and capers warmed through it with a glug of olive oil. Transfer to a warmed bowl and stir through diced mozzarella.
Pasta pronto. Just like that. Salty, oozing and moreish.
Add a glass of red and you’re away.
Velocheese had a grand day out to Bangor today with Johnnie at Indie Fude.
Thank you to everyone who came to support the first Harvest Market in Bangor. If you loaded up with Velocheese Stracciatella, here’s a lovely recipe by Erin at the Edible flower.
It was great seeing Sandy and Konrad at Papas Mineral Co.
Also learning about the sustainable harvesting methods employed by The Peninsular Kelp and trying their dulse butter (It went really well on crackers with Indie Fude cheese!).
Lastly a big shout out to Ratty Tat Hats; we were mesmerised with the hat sported by William at the Local.
