This week’s ingredient comes pre-selected, in that I’ve seen these guys down at the markets every week and consistently say to myself, “I really must try those”. Zucchini flowers, in my mind, are the realm of restaurants and not really your standard cook-at-home fare. It had always seemed too hard; a why-would-I-bother dish. I was pleasantly surprised to find a nice little recipe two-pager came with my zucchini flower purchase and lo-and-behold, with a number of them seeming quite simple. After picking up some ricotta and goats cheese and some sage from our very own garden, I was ready to rumble.
Market ingredient: Cavolo nero
Difficulty: Medium. The dough requires a bit of love and labour.
Deliciousness: Simple cheesy fun
Did The Beard like it? Yes, but not seasoned enough for his Lebanese, hungover taste buds.
Buona pasqua, tutti! I hope everyone is having a thoroughly enjoyable long weekend of over-indulgence. In honour of this Pagan-Christian (whichever way you swing) festival, I thought it would be rude not to cook something a little festive. My challenge this week was:
- Create something with the delicious bunches of cavolo nero found at Kurrajong Organics stall this week,
- Make something Easter-y, and who better to turn to for inspiration than those proud staunch Catholics, the Italians,
- Prove a certain Italian HTML developer that people outside of his homeland can actually cook,
- Make sure the weekend wasn’t all about sweet stuff, since Ruski and her adoration for Sarah Wilson has now made me a little paranoid about all things sugary.