26 May 2010
Classic asparagus risotto made with arborio rice, onions, stock, Parmesan cheese and fresh asparagus.
The season for asparagus always seems too short. In a blink of an eye it’s gone and you have to wait a whole year to enjoy these tasty shoots again. So when I was in Provence this past weekend I took advantage of the Uzes Market.
There were many different varieties of asparagus to choose from – white, green, purple tipped, but for this recipe I prefered the green. What is great about risotto is that it doesn’t over power the asparagus, but compliments it. This is quintessential Italian cooking, which is all about tasting each ingredient.
See link ‘asparagus risotto‘ below for recipe:
13 May 2010
Wild garlic, ramsons, bear’s garlic….
Whatever you choose to call it, it is delicious and currently in season. In French they call it l’ail des ours (garlic of bears) as apparently this is a brown bear’s Achilles’ heel! Humans also love these wild, garlic flavoured leaves, which are edible and great to use in soups, salads, omelette etc.
Wild garlic is currently in abundance at the local fruits and veg market. Every stall seems to have a large basked of these bright green leaves. I have taken advantage of this and made a basic bear’s garlic pesto, half of which I keep fresh in the fridge and the rest I divide into smaller portion to freeze. There is just too much to use all at once and as the season is relatively short it is a nice way to enjoy bear’s garlic for weeks to come.
Click link below for bear’s garlic pesto recipe: