A newsletter reader, Alasdair Scott, sent me a great recipe, which includes Roquette from his book ‘The Spaghetti Tree’ – our home is called Villa Roquette because the fields around us are full of roquette (arugula, rocket) – which also happens to be an aphrodesiac, so I am told 
– I also see he has a beautiful home for sale near Toulouse.
| Tagliatelle with preserved tuna, rocket and lemon juice You need for two people 300-400 gms of tagliatelle A 300 gram jar of best quality tuna (preserved in olive oil not water) One clove of fresh garlic (with no green bit in the middle) One or two handfuls of fresh rocket Juice of one lemon Method Chop one garlic clove and briefly fry in 1 ½ tablespoons of olive oil. Do not allow it to get brown Drain the tuna. Add the tuna to the pan, squash it with a masher and warm it through. Turn off the heat. Now cook the pasta and when it’s ready, turn it into a large warmed serving dish Now turn up the heat under the pan, add the rocket and the lemon juice, turn it over and over as the rocket wilts. Serve immediately onto the pasta. Add extra lemon juice and olive oil if desired. |
