In Veneto‘s market stalls you will often find large containers filled with artichoke hearts in water and lemon slices to prevent them from oxidising. This is a very convenient presentation which we should like to find on the London market stalls. Cooked with risotto or pasta, artichoke is unrivalled. But why not try it in a Torta Pasqualina, a traditional tart from Liguria. As its name indicates, Torta Pasqualina (Easter Tart) is traditionally served at Easter as an appetiser.
The Rialto Market in Venice, a feast of seasonal produce
In Veneto‘s market stalls you will often find large containers filled with artichoke hearts in water and lemon slices to prevent them from oxidising. This is a very convenient presentation which we should like to find on the London market stalls. Cooked with risotto or pasta, artichoke is unrivalled. But why not try it in a Torta Pasqualina, a traditional tart from Liguria. As its name indicates, Torta Pasqualina (Easter Tart) is traditionally served at Easter as an appetiser.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment
Note: only a member of this blog may post a comment.