Parmesan i Kabul

En spændende artikel fra New York Times om at leve i et land uden adgang til de gode råvarer, vi er vant til herhjemme. Det får en til at tænke over hvilke råvarer, man helst selv ville have med på en øde ø...

"A luxurious dinner in my Kabul kitchen was to grate some Parmesan, slice and sauté a couple of mangy zucchini, beat a couple of eggs, add the cheese and pour the mixture over the zucchini, cooking it until it solidified. It was a savory, poor man’s frittata. I would sit with my frittata, a sliced tomato (Afghans are brilliant tomato growers) and my Gourmet magazine, reading how to make a proper coq au vin, and feel restored."

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