If I had to pick a favourite vegetable it might just be witlof.
Those bitter, medicinal leaves are transformed when slivered and butter-braised with a spoonful of organic cream, a handful of plump raisins and crushed garlic.
Freshly picked lemons, still wet from the rain, long, thin strips of their zest to be quickly deep-fried as a garnish.
For pappardelle (much easier to make than I thought).
But fennel, well, she's my still real favourite.
15 comments:
I've not made pasta yet outside of one disastrous gnocchi attempt a few years back. I'm encouraged by your success and the box of semolina I bought some weeks ago. Lemon sounds luscious with it.
Susan, gnocchi really are hard to get right - always seem to disintegrate into their poaching liquid!
Pasta worked out well, much better than I had hoped, hand cut and mis-shappen though those first, wide strands were. The sauce is lemony, creamy and sweet with just a hint of bitter.
Lucy, this sounds gorgeous! And your lemons are beautiful - lucky you to have them in the garden.
I am encouraged by your love of vegetables I don't really use so much - witlof and fennel don't really inspire me until I read your lovely descriptions of the meals you make with them!
This sounds intersting!
It's called witlof?
The things I learn from you, Lucy.
Still getting my head round deep fried lemon zest.
You're amazing.
I feel like a moron, but I don't know what witlof is. Is it a chicory?
I like the bitter/tangy combination that this meal promises.
This vegetable looks like endives.Your lemon look so gorgeous. Lucky Lucy.
Oh how heavenly! With cream and fried lemon zest? I can't think of anything better. How glorious to bring lemon in off the tree and cook it immediately.
"Medicinal" you say? In what way? I like to know these things. :)
Love endive (that's what we call them up here) and apple with a mustardy dressing. It's a solitary treat though. Have found many people don't like the sharpness of it.
There's a real 'glut' of lemons on the tree at the moment, Rosa. I am lucky - will be sad when we eventually move on to the next home!
Johanna, I love them but know why they seem less than exciting. But I could eat both raw and completely unadorned.
Thanks Maninas - it works really well.
Shula the zest was easy, but actually a bit over the top. Still, it was all nibbled away, mostly before the meal was ready...
Don't worry Christina, it goes by all sorts of names; Belgian Endive, Endive, Chicory...all the same thing. Probably has a myriad of other names too!
I am lucky Amanda - got very wet in the processof picking though. The tree was heavy with rain and so was I!
I guess it's got a bitterness that, as you say Wendy, is a solitary one. I equate bitterness with that little shiver you get when you drink some bitter, herbal concoction that the naturopath makes. But it's a bitterness that I crave, like fennel. Your salad sounds great - would happily share it with you!
I love the vibrant colours. Warms up a wintery day :) It's been wonderful catching up on your beautiful photos and words.
Hi Lucy, I've never thought of deep-frying lemon peel as garnish. Cool idea.
Ah, Truffle, you're home. Good trip? It's been cold in your absence, but I hear that it's been freezing in Europe too. Hope you had fun.
It's great Nora - and incredibly easy. Worth a try for a special dinner.
never tried cooked endive (witlof) before. have used tender leaves in salad or as wrapper for rolls. your meal sounds very satisfying. --jai
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