a primavera-type pasta
volunteer sunflower from my sunny plot
we ate this so many times this summer. rice w/ cheese, beans warmed with asafoetida, heirlooms. i think i see some sort of cilantro sauce, too, either zhoug or chutney.
scorpacciata is a word i encountered in the Mario Batali cookbook 'Babbo'. it means to eat not only seasonally, but hyper-seasonally. to consume as much as you can of something, while you can. apricots come to mind. asparagus. heirloom tomatoes. this will be a blog about cooking.... and pop-culture ephemera.... basically the detritus in my brain
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