Amici Miei, or should I say, my New Best Friends?

So everyone was right.

Sometimes I really hate admitting that, but in this case it's true. Everyone: the Fooding guide, my friends, various blogs and websites, colleagues... Not one person had anything negative to say about this place, and neither do I.

Oh yeah, wait, I could say that they could have used just a bit more garlic. But that's really it.

Amici Miei. What is supposed to be the best Italian restaurant in Paris. What is, I am sure, the absolute best Italian food I have had outside of Italy.

I literally have nothing to say. (Except that I apologize for the shitty iphone pics--the low light is at fault, its definitely not because I had had too much to drink or anything. No no no.)

Linguine alle vongole? Amazing.

Pizza biancha with prosciutto di parma, pommodorini, garlic and mozarella di buffala? Amazing.

House wine? Prosecco? Little olives served as a side to the Prosecco? Amazing.

Panacotta all' pistachio? Amazing.

Tiramisu? Amazing (Just as good as my own in fact) 

Cute waiters? Yup! (Gay? Or simply Italian? Sometimes it's hard to tell...)

I think visiting a good restaurant is the biggest writing challenge. You are literally left speechless, wordless.

So all that I can say is Go. Eat. Drink. Be merry. And tell me if you liked it.

Amici Miei
44 Rue Saint Sabin
75011 Paris, France
01 42 71 82 62
Metro: Chemin Vert or Bastille 

Yummies for Dummies-FEBRUARY

Yummies for Dummies!

Welcome to Yummies for Dummies, your trusty source of easy recipes, designed for the limited kitchen, income and IQ.

This month’s topic is Pasta. This pasta can be made for under 5 euros, provided you have some relatively nice olive oil in stock.

Things you’ll need (for 2 people):

1 zucchini (you can also use one head of broccoli or cauliflower)

200-250 gr. pasta (preferably penne, farfalle or shells)

2 cloves of garlic (or one, if you prefer less)

Olive oil

Salt

Red chillies (optional)

Grana Padano Parmesan (optional)

Step 1: Cut the zucchini into small pieces. It’s best to cut it in two pieces lengthways, and then flip it around and cut that into two pieces also. Now you have four long strips, and then just slice it into relatively thin pieces, and voila, every chop produces 4 little pieces! (Basically, you slice the zucchini so that you're looking at a plus sign when you look at the tips. Then just chop into slivers; I find chopping from right to left works better.)

Step 2: Chop the garlic. Put the chopped zucchini into a small pot, along with the thinly sliced garlic, and add just a bit of water. Put the lid on the pot, and turn it on to medium heat. Stir occasionally.

Step 3: Boil water, when boiling, add salt and then pasta. Cook pasta depending on cooking time (as indicated on the package) Cook for about 1-2 min less if you prefer your pasta al dente, or 1-2 min more if you like it soggy. Your choice.

Step 4: When the zucchini is mushy, add a bit of olive oil, salt and chillies to taste, and cook for a couple of minutes without the lid. Don’t forget to keep stirring otherwise it will stick to the pan! (The point of this step is to give the zucchini more flavour by soaking it for a bit in olive oil, since Albert Heijn zucchinis are pretty much tasteless.)

Step 5. Drain pasta. Pour pasta into the zucchini (or vice versa, its up to you).

Add a bit of fresh olive oil, and mix well. Add some parmesan if your budget permits it.