|Bruschetta and Wild edible flowers|
Everytime, during this cookery course, we’re learning something more about this world that many people don’t know.
- Bruschetta with extra virgin oil, garlic and wild spicy flowers (amazing)
- Organic Pasta, tomatoes (the garden is just behind the house) and wild fennel
- Baked Panzerotti with wilds edible herbs collected (sorrel, sowthistle, naked weed, dandelion…) and tomato sauce
- Ice cream (custard and cream) sprinkled with mashed blackberries we found along the way and sugar.
Everything obviously, “washed” by an organic delightful white tuscan wine!
|Pasta and wild fennel|
- Cut an unsalted bread (slice 1cm thick and 6-7 cm long) and count 2 slices for person.
- Put 5 or 6 slices in a pan and put them on the fire. Be careful because they burn in a moment.
- Turn the slice to the other side and wait they become dry and golden. Continue in this way with the others.
- Rope the slices with garlic (just one side)
- Cut some sweet tomatoes (piccadilly, san marzano…) in slice of about half cm or in small cubes, as you prefer.
- Put some extra virgin olive oil in a pan with some “nepitella” (lesser calamint) leaves and, as it’s starting frying, turn off the fire
- Season the bread slices with salt, this amazing flavoured oil and the tomatoes
- Garnish with some cress flowers
- Bruschetta is ready
Click on the follow links to read more about our Wild Edible Herbs Trail and Cooking:
Here is the ARTICLE by Cathy Wilson about the Wild Herbs Course: