LIfe is lived in the details, where scents, and sounds fill the brain with memories, where tastes awaken the subconscious. This is where conscious cooking and musings on yogic and Buddhist philosophy comingle
Sunday, July 25, 2010
Tenerumi, a zucchinesque vegetable but much longer, think the length of my three year old, and these are the tender leaves that you eat along with the zucchine. Usually made into a soup I prefer them slightly steamed and then dressed with a little raw garlic and olive oil, a fresh anchovy smashed and stirred in is good as well.
"Babbalucieddi" in Sicilian or mountain snails are found stuck literally to barren branches in the arid countryside, for us it was in Lampedusa that we found these. They are laid in breadcrumbs for a period, rinsed and then brought to a slow boil on a small flame for a while until they come out of their shells. Once cooked they're dressed in sauteed garlic, olive oil and parseley.mmmmmmmmmmmm!