Milk Thistle: frightful but good!
There are herbs so thorny and threatening that you'd never know you could eat them. Such as milk thistle, appreciated in cuisine as in herbal medicine. Also called "saint" thistle for his extraordinary therapeutic qualities. Since ancient times it was used by doctors and herbalists to treat a wide range of diseases. Plants can grow [...]
Roasted Asparagus and Eggs
I heard about it for a while and finally I have to try the recipe. Roasted asparagus with eggs. I thought that some black truffle there would fit like a glove... and I was right: the mix of flavors is real poetry for the taste buds! Ingredients Recipe: Main course Cuisine: Italian Serving: [...]
AND FOR EASTER? TORTARO!
As the Italian tradition wants for the Easter breakfast different variations of sweet pizza are in the menu (expecially in south-central Italy). My favorite one is the tortaro. It's sweet and soft, it has a delicate scent of anise liqueur and, as its 'simlars' externally looks like a cake. The main difference is that inside you [...]
Tell me about your local market and I’ll tell you who you are, the MAHANE YEHUDA MARKET
To understand a place you have to go to the local market. That's where you can find faces, bits of history, traditions and ways of doing, products and knick-knacks. Aromas and flavors, strengths and weaknesses of the place and its inhabitants. In Jerusalem, where everything has (at least) two versions, even the typical markets are [...]
Black Bryony Omelette and Wild Asparagus
The Tamus communis is an alimurgic plant with thousand names. Black Bryony, Madonna Seal, Tamaro, Tanno, Cerasiola, Black vine, tamina grapes, viticella, etc. In France is called Herbe aux femmes battues that means 'grass for battered women', such name is due to the wraps made with the grated root and applied on contusions and sprains. In my [...]
MOTHER DOUGH
Mother dough, mother yeast, sourdough , natural yeast, starter. These are just some of the names by which it is called that for me, the natural leavened dough. It has become a real passion to the point that sometimes I ask to myself :"How did I live all those years with no mother dough? Without [...]
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