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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Not guilty.

cooked wild garlic



As I have said before, Italians love to use two topics to start a conversation:  the weather and food. To prove this point  I want you to know that, first, here in Umbria, it`s finally pouring with rain and second , just before the start of this storm Nick and I were able to recognize and pick one of the many natural culinary ingredients that grow in these beautiful hills of Umbria . Wild garlic!
Every year, as you already know, in the spring one of my many tasks is to arm myself with the strimmer and ,as my husband says ,KILL (behead by accident ) all the flowers and cut the grass. Well every time I attack this back breaking job there is always a strange smell of garlic. Initially I thought it was my breath (eh eh ), but luckily this year I discovered that our house is surrounded by wild garlic. Believe me it was a relief to know that I am not guilty, the smell does not come from me!
So after consulting with a couple of  knowledgeable old local farmers, we were able to gather a wonderful unexpected rich harvest.


raw garlic


I decided to cook the garlic in a simple way, so as to allow us to test its natural flavor. which was Absolutely divine. And even though we spent the whole evening sniffing around each other (this got us a few strange looks from Lui  the dog) after eating a large portion, it can be reported that there were no unpleasant side effects, breath remained fresh and fragrant (apart from the wine)!!!How it works: Clean garlic, boil in lightly salted water. Drain and drizzle with extra virgin olive oil, a pinch of pepper and salt

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