Kijk in deze prachtige video gemaakt bij Caseificio Torricelle in Paestum (Campanie) hoeveel aandacht, passie en liefde voor een prachtproduct deze mensen hebben. Fascinerend, en het water loopt je in de mond.
In this beautiful video made at Caseificio Torricelle in Paestum (Campania) you can see how much dedication, passion and love they have for this wonderful product. Fascinating and mouthwatering.
🌱 Wild garlic is very tasty and so abundant in Spring that it’s a pity not to forage it.
Get yourself some while it’s still in season, and use it for this quick recipe.
🌱 My dear friend @jasplayingwithfood and I went to pick some in the park right after a beautiful Spring shower, and immediately transformed it into this creamy pesto.
🌱 The taste is subtler and more delicate than the one provided by real garlic, yet totally garlicky. Get the smallest, most tender leaves - plus some flowers for garnishing, if you want: they’re edible too.
🌱 For about 80-100 grams of leaves use 70 grams of grated Parmesan, 60 grams of almonds, salt, pepper, enough extra virgin olive oil and some water.
Mix well until creamy and smooth and enjoy with crostini, pasta, salads, cheese and whatever else you prefer.
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Cotolette di melanzana (aubergine schnitzels)
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