Blog Post & Recipe: Strozzapreti with Broccoli Rabe
Chili flakes and sliced garlic join olive oil in a hot pan, followed by a big handful of broccoli rabe. The rabe cooks down, the pasta boils away, and when both are done, they marry in a big, deep bowl, with equal parts parmesan and pecorino romano.
Blog Post & Recipe: Beetroot fritters
In the end (largely through my own lack of skill and/or patience), these turned out more like thick burger patties and less like the fritters they were supposed to be. I'm going to claim that it was intentional though - I reckon they'd be fantastic on a bun with a bit more salad.
Blog Post & Recipe: Purple Potato & Micro Greens Salad
They are very seasonal and a little more work cleaning than regular spuds since they are small and knobbly but watching everyone’s face when you serve them is certainly worth the effort. They taste like a ‘new’ season baby potato, a little sweeter than regular spuds.
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