Quote:
Originally Posted by A_J_Lath
Well, it's asparagus season in the UK at the moment, so looking forward to some nice, juicy fat examples. I always find they go pretty well with a roast - though you have to put up with stinky wee for a while afterwards, lol.
Did you ever have the pleasure of sampling some Hampshire watercress while you were here, Beppe? There's quite a few smallholdings near me, and I tell you - that stuff is HOT (watercress is actually a member of the mustard family). The good thing about it, however, is that it will still retain a lot of flavour if you make a soup out of it. If you're a fan of rocket (I am!) you'll probably like it.
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I simply adore watercress. I had watercress sandwiches in England, maybe soups also. I would not know about Hampshire's.
Here they do not sell it and I always failed to have it in the garden, although some time I find it in the woods, near a stream.
Rocket, is very tasty. The wild one, with small leaves, has to be used sparsely. As it is quite peppery.
A classic, in our Summer cooking, is extra thin slices of raw beef, cut from a lean part (carpaccio) over a bed of rucola (rocket)and some thin slices of parmesan cheese. And just few drops of olive oil. I always have a supply of rucola in the fridge.I put some in the salad every time.
Lately it became in fashion to put it over a thin pizza, with mozzarella. A substantial layer of rucola and small ripe cherry tomatoes split in two. After the pizza has been cooked. Quite tasty. And patriotic.
