In Nammenam, we invite people we admire out into Norwegian nature to create culinary taste experiences. There is only one small catch: We take the food 100% seriously, but we give our guests the best. In the second episode, we make great cheese sandwiches and Neapolitan pesto together with Frida Homlung. Follow Loff on Instagram and TikTok for more Nammenam ❤ A big thank you to Clausthaler, who sponsors this episode. We dig you! Recipes: Neapolitan pesto 2 tablespoons capers 4 fillets of anchovies Half a handful of parsley leaves A handful of fresh basil Grated rind/rind from half a lemon (only the yellow outer layer. The white is very bitter) A finely chopped fresh jalapeno 4-5 tablespoons good and fruity olive oil A handful of grated Parmesan Season with lemon juice and the desired amount of black pepper. Take one ingredient at a time in the mortar, and crush everything until it becomes a smooth, fine and mushy consistency. Nothing is set in stone here, so don't be afraid to add more or less of the ingredients. But be a little careful about using salt, as the anchovies, capers and parmesan are already very salty. Sourdough bread (I recommend the Ille bread from Gutta på Haugen) Gruyere Olive oil Anchovy fillet, from glass in oil Oyster mushroom Fresh thyme Black pepper Cut finger-thick slices of oyster mushroom, and finely chop thyme. Mix it together in a bowl and stir in the desired amount of olive oil and pepper. Pour a little olive oil evenly over the sourdough slice on both sides. Coarsely grate the Gruyere and place it on the slice, enough to form a small hump. Add strips of oyster mushroom and anchovy fillets every other time until it covers the slice. Put in a preheated oven at 240 degrees fan for about 2-3 minutes. The baking tray the toast is to be baked on should be hot straight from the oven when you put the toast on, as it gives more "crisp". And ovens are different, so keep an eye on the toast the whole time it's in the oven. Remove the toast as soon as the cheese is golden and the oyster mushrooms have developed a clear crust and caramelisation. Dip sauce 1 tablespoon mayonnaise (prefer Hellmans) 1 tablespoon Røros sour cream (creme fraiche also works) 4 slices pickled jalapeño 1 tablespoon brine from pickled jalapeño 2 tablespoons finely grated parmesan 1 teaspoon grated lemon peel 1 tablespoon squeezed lemon 2 tablespoons olive oil Season with finely chopped fresh chives, salt and pepper. Nammenam crew: Producers: Mikkel Graham Guttormsen and Christoffer Wæraas Director: Christoffer Wæraas Screenplay: Fredrik Kvaløy and Christoffer Wæraas Photo: Magnus Borka Kloster-Jensen and Peder Graham Guttormsen Editing: Lars Sandbakken, Bror Felix Løland and Magnus Borka Kloster-Jensen Graphics and vignette : Magnus Borka Kloster-Jensen Concept: Lucky View / Loff and Fredrik Kvaløy After an idea by: Fredrik Kvaløy Extra thanks to: Clausthaler Kamerakit Gutta på Haugen Skarpekniver.com Chapters: 00:00 Neapolitan pesto 04:16 Tasting of Neapolitan pesto (Nammenam ) 07:01 Toast with oyster mushrooms, anchovies and gruyere 11:49 Fish fritters 13:07 Tasting toast (Nammenam) #loff #norge #food #norsknatur