We had a huge thunderstorm here a couple of nights ago with the loudest thunder I’ve ever heard crashing over our heads for what felt like hours. I’ve been surprised at just how many thunderstorms we get in Rome – more in the last six months than I experienced in the last six years in England. The clouds have almost all gone now and the sun will soon be beating down upon us again (this is a small clue to the fact that I’m not a lover of the heat. More to come on that subject as the temperature here starts to rise!)
So whilst it’s still relatively cool, I thought today would be a good day for some comfort food. This is a new recipe in my English-Italian blended range that I eventually hope to persuade Waitrose to stock, thus making my fortune… What could be a better mix than traditional spaghetti with a creamy Marmite Butter sauce? Marmite is one of those ‘must have’ products from England that we force ask all our visitors to bring over for us. Along with the other ex-pat essentials: PG Tips, Bird’s Custard powder and Shredded Wheat.
Spaghetti with Marmite Butter
Ingredients – serves 1:
80g spaghetti
20g softened butter
5g Marmite (according to taste)
Grated parmesan, black pepper and chopped thyme to garnish (all optional)
Method:
Cook spaghetti as per instructions on packet. Mix butter and Marmite together in a small bowl. When spaghetti is cooked, coat thoroughly with the sauce. Garnish, serve and enjoy – buonissimo!
By the way, I also highly recommend keeping a little tub of the Marmite Butter in the fridge as it is amazing on toast: a perfectly distributed blend with no unexpected overly Marmite areas. However, in the interest of full disclosure, I will mention that my husband refuses to have Marmite Butter on his toast, insisting that applying them separately is the only acceptable method. But take my word for it – Marmite Butter is delizioso! (Yes, that is a real Italian word!)
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BARBED WORDS 