atelier culinaire

A weeknight go-to. Takes 5 minutes to make, tastes good, keeps the kids occupied. In short – a lifesaver.

I have had Moulinex mini hachoir handed down to me from my mother in law, and the kids enjoy the trill of pushing the botten as they enjoy the tasting process, encore du citron maman, and also – this is especially Ellen – adores deciding which spices to add – almost always the Spanish paprika tin (colourfull) or the sumak.

Can be made a bit more adult friendly / texturly and visually interesting by adding fried capers, fried sauge leaves or just some chopped fresh herbes.

Also good on bread.

4 pers

1 can of sardines ( i like belle ilioide)

100 g butter

1 tbsp cream cheese or cremefraiche (optional)

500 g pasta

Bring water to the boil, add salt and pasta.

While the pasta cooks, blitz butter and sardines together to a smooth butter. If you like a corner texture this can also be done with a fork.

Once you have the texture as you like i, you season. Suggestions for seasoning : lemon, paprika, piment d’espelettte, herbes de provence, dild, pepper or just the most colourful spicetin you have.

Drain the pasta, keeping a bit of cookingwater. Gently stir the butter into the warm paste, adding some pastawater if needed to coat all.