A delightful lunch served at room temperature with some crusty bread. Signs of spring are everywhere and its so exciting when each new vegetable arrives at the market. This week its fresh peas . . . heaven ! Find yourself a good Italian style Salsa Verde recipe or mine goes like this: take a handful of parsley leaves, tablespoon of capers (salted ones if you can find them), a few strips of lemon peel (not the white bit), a clove of garlic, a couple anchovy filets, a good pinch of salt and some freshly ground black pepper and chop it all up by hand. Put everything in a bowl and cover with some olive oil and red wine vinegar (taste as you go until it makes you smile).
Spring is also the time for local fresh sheeps “greuil” or ricotta. Heap a few spoonfuls onto a plate and top with quickly blanched peas or broad beans (why not asparagus?), some fried or even raw spring onions or fennel and a few good quality cured anchovies if you like. Surround the cheese with your salsa verde and a generous drizzle of good olive oil and a sprinkle of mint if you have some. Quick. . . delicious . . . flavour explosion. . . spring on a plate !
Bon appétit !
Choose Real Food 