Tuesday, March 25, 2008

Let them eat....risott

Today I cooked a risotto with artichoke, baby leeks, courgettes and wild garlic. Into the gremolata that I stirred in at the end along with loads of parmesan and way too much butter, I put the stalks of these mothers chopped up. They are great, they are tangy. I put the petals into the salad. They are great, they are lemony - and oh so very bright (and you have shone so very, very brightly).

I put some thyme flowers onto the entraña (thin this time) that went after the risotto. Tomorrow borage and seabass.