After a day at the beach in Skanör we packed up our things and headed to the harbour for a late little lunch at Lindas Fingermat.
I hadn’t been before but my friends go here quite often so I followed their lead and ordered the slightly spicy lamb salsiccia in brioche bread with avocado, salsa and mayonnaise (it also came with sauerkraut but I asked for mine without it).
It was really yummy and the perfect after beach snack. We had our lunch in the outdoor seating area which is really chilled out, still in our beach clothes, and it’s perfect for children too; my friends’ three kids enjoyed hotdogs, fries and empanadas. The mix of Swedish with Latin American food really works and it’s a nice varied menu with something for everyone, including the little ones.
I like this place for a snack on the run or a chilled out lunch. Next time I want to try one of the burgers because they looked really good too!
Lindas Fingermat, Hamnvägen 1, 239 30 Skanör, Sweden
This is my attempt to recreate one of those amazing food memories I have stored in my head.
My friend Caroline and I were in Bologna last year and although we couldn’t secure a reservation at Osteria Franscescana in nearby Modena, we still decided to visit for the day. We went to Massimo Bottura’s much more unassuming restaurant Franceschetta 58 for lunch and tucked into the small but perfectly assembled lunch buffet. And that’s where I had one of the best pasta dishes I’ve ever eaten; their orrechiette with salsiccia. It was utterly heavenly and what I tried to create at home one day, with my last precious salsiccia from the same trip (stored in the freezer of course).
I must add that the very authentic salsiccia help make my version of the dish very good, so go to a good Italian shop to buy those. Without proper salsiccia you needn’t bother with this dish at all.
Orrechiette with salsiccia, serves 3-4
4 portions orrechiette, cooked according to the instructions on the packet
3 salsiccia sausages
ca 3 tbsp soffritto made using the same amount of onions, carrots and celery (I make a big batch and freeze it in portions)
1 garlic clove, chopped
1 tin (400 g) chopped tomatoes or passata + half the tin filled with water
1 tbsp tomato puré
100 ml red wine
1 tsp fennel seeds
salt and black pepper
a pinch of sugar if needed
mild olive oil for frying
Heat up the oil in a casserole dish. Remove the skin from the sausages and fry in the oil until golden brown. Remove the sausage meat from the casserole dish and add the soffritto and garlic. Fru on medium heat for a minute or two. Add tomatoes, water, tomato puré and wine. When the sauce has thickened a little, add the sausage meat and fennel seeds. Let the sauce reduce further. Season to taste with salt, pepper and some sugar (to balance the acidity) if needed. Mix into the drained orrechiette and serve with finely grated parmesan.