By Desirée Ruhstrat: Hard to believe we are at Episode #10 already of Fiddlers Favorites...Given that it is a holiday time for many people, I would like to this opportunity to wish you all a Happy Passover and Happy Easter!
We are having a very special meal prepared for us by the wonderful Swiss Violinist (and Iron Chef) Rachel Kolly.
![Rachel Kolly]()
Rachel made her debut as a concerto soloist when she was only 12. She has performed with orchestras throughout the world and her discography includes solo and chamber works that have received many awards including the Best Classical Recording of the Year in the Concerto Category by the prestigious International Classical Music Awards.
Just this past December I had the great pleasure of spending time with Rachel at her home in Basel, Switzerland.
Here, Rachel is preparing her favorite recipes for Pesto and Lamb Sashimi. After you have enjoyed Rachel's beautifully prepared food you can also check out her "Bach A Day" series she has started since Quarantine! ![lamb sashimi]()
You might like:
PESTOIngredientsMethod
- wild garlic a handful
- cashew nuts a handful
- parmigiano cheese grated, a handful
- olive oil
- seasoning to taste (salt or a bit more parmigiano)
Add to pasta, gnocchi, seafood salad or meat. If you have any parmigiano left over, grate some flakes onto the finished dish.
- Chop wild garlic, cashew nuts and parmigiano and place in a blender or jug
- Add olive oil and blend briefly, or mix with a stab mixer
- Add seasoning to taste
- Thats it for the pesto!
10-minute LAMB "SASHIMI"IngredientsVoilà!Method
- fillet of lamb Marinade:
- honey
- soy sauce
- sesame seeds
Slice like sashimi and serve lukewarm.
- Marinade lamb fillet for 10 minutes
- Sear lamb in marinade 3 minutes maximum on each side
