Archive for May, 2008

Cheese – Formaggio sardo

May 19, 2008 - 3:18 am No Comments

This weekend I had the craving for a nice cheese platter. My two cheeses of choice are - “Gran Cornuto” (a goats cheese from Sardegna) paired with a vinegar-honey with puffed barley and “Giglio Sardo” (sheeps milk cheese from Sardegna) paired with a nespole-vanilla compote. I serve this with crisp strips of cucumber and mint leaves. The piramide is a tribute to the most interesting edifice of my neighbourhood, Piramide di Caio Cestio of Rome.
This is definately a nice thing towards the end of a good meal. Followed by some nice fruit in season and your day is made!

Tags: , ,   Posted in Food by John, Food in general, Ingredients |

Asparagus – Asparagi

May 18, 2008 - 3:12 am 1 Comment
Asparagus season! Latin: Asparagus Officinalis.

This lovely vegetable has a short season, which makes it even more interesting and worth waiting for. This is my asparagus plate with flavours that play well together and make interesting combinations. I wanted to make a plate with strong contrasts between salty and sweet, soft and crispy. The amaranth* seeds have a really interesting nutty flavour that goes well with the nuttiness of the rucola and balances against the sweetness of the apples.

Asparagi, coppa, uovo di quaglia, mele, amaranth, rucola

Asparagus, amaranth* seed and rucola salad, coppa crisp, quail egg and an apple-thyme vinaigrette.

Asparagi, insalata di amaranth* e rucola, croccante di coppa, uova di quaglia e vinaigrette di mela e timo.

* Amaranth is a small grain native to southern North America (Mexico, Guatemala) and has long been grown and used by the Aztecs, Incas and Mayas. It has a high protein content and is also a good source of dietary fiber and minerals. The name derives from the greek “Amarantos” - unwithering.

Tags: ,   Posted in Food by John, Ingredients |