Radicchio
I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.
I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!
Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!
Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.
Make semolina your friend when rolling out fresh pasta.
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