One of the first things I cooked last summer at home; this was in regular rotation, everyone loved it. Fresh herbs are best, if dried they're a little crunchy/chewy bit that's not entirely welcome; perhaps think about infusing olive oil if there isn't an option. Plus fun urine times if you eat it a bunch! An absolutely delicious way to eat this is next to the sauteed beet greens; just a little olive oil and minced garlic, and toss those puppies in there till they're wilted. (Just try to dry them fully before popping them in the pan, otherwise the oil will splatter). The flavors complement each other beautifully.
TO FIND: "Cooking from the Farmer's Market", by Williams-Sonoma, pg. 89
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