In the past few weeks me and my father have been going gathering wild garlic (here if you want to know more about where and when to find it) and in addition to making a small batch of pesto we froze for the cold winter nights I thought I’d try out a bread recipe for a change. I took inspiration from a bread by Hamelman, the actual original recipe is for fougasse, changing some quantities adding a little oil and flour. I must say I’m very happy about these soft and aromatic rolls which I happily include in Maroggia’s Mill Cookbook. If wild garlic is not to your liking you can always use some basil. These fluffy and fragrant buns can be filled with any ingredients, simply be eaten as they are or as an accompaniment to a fresh salad!
Cassava, this – to me – quite unknown vegetable. A root that for several years I only watched from a distance, intimidated by its seemingly thick and hard rind. Let’s say that because of a purely aesthetic matter and my own ignorance about its use in cooking our paths have never really crossed if not for my rapid and puzzled looks to it, before reaching the shelf to get my beloved avocados. Well, I’m not ashamed to say that I was wrong, and how was I wrong!