Tuesday, February 21, 2017

Tofe con friarielli (cime di rapa) - and Lewis Road Creamery Strawberry Ice Cream with Matcha



For the first time in my life I planted friarielli (cime di rapa), I got the seeds from Slow Food Auckland and I was so excited that I didn't wait for Autumn but I planted them straight away. Auckland is hot and wet, so they grew fast and started flowering quickly, I had to pick them before they seeded even if the tops were small. But they were delicious. I also have to confess that I ate some as salad, when the leaves were very young, and they are probably one of the best alternative to rocket salad around.


After I got my first batch I cleaned it and then cooked in a pan with olive oil, garlic and salt. You can add chilli, but I prefer to taste the friarielli rather than the chilli. Simmer them slowly with a lid for 20-30 minutes stirring often, if they are fresh you don't need to add water (mine came directly from the veggie garden!). The best pasta to have them with is orecchiette, but I didn't have any so I used some tofe, which are close enough in shape, but different in flavour! Still, they were great, or maybe it is just me, happy with my new crop of friarielli!

And now for the bouquet of the day from my garden!


and for dessert....

Lewis Road Creamery Strawberry Ice Cream with Matcha


Well, I didn't really make this, but it is a great idea and so I am sharing it: sprinkle a little matcha (Japanese green tea powder) over strawberry ice cream, the two flavours go beautifully together and it looks pretty too!

Photos and Recipes by Alessandra Zecchini ©

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