To us, October means mushrooms. We suggest an original and elegant recipe: boletus salad with dill. Serve it as a starter with rye bread. Preparation is simple: just sliced fresh mushrooms with fresh dill, chives, extra virgin olive oil and salt, garnished with a few pomegranate grains. Another food that ripens in October is the winter
To us, October means mushrooms. We suggest an original and elegant recipe: boletus salad with dill. Serve it as a starter with rye bread. Preparation is simple: just sliced fresh mushrooms with fresh dill, chives, extra virgin olive oil and salt, garnished with a few pomegranate grains. Another food that ripens in October is the winter cherry, which is rich in vitamin C. Try it with dark chocolate: a real delicacy.
Vegetables: chard, cauliflower, white cabbage, Savoy cabbage, chicory, onion, beet tops, bean, mushroom, endive, lettuce, potato, pea, leek, radicchio, horseradish, turnip, radish, rocket, scorzonera, celery, celeriac, spinach, Jerusalem artichokes, valerianella, pumpkin.
Fruits: persimmon, chestnut, apple, pomegranate, fig, plum, grape, prickly pear, pineapple, winter cherry, banana, carob, sorb, arbutus.
Fish: mullet, sea bream, sardine. Tuna and cob are endangered species and we don’t recommend them. Consult the guide to sustainable fish.
Tradotto da Francesca Clemente