A simple dinner in white, with the creaminess of the buffalo ricotta played off nicely by the zing of lemon. Almonds add crunch and are a welcome addition.
Since I was a little kid, springtime has always been synonym with foraging and cooking with wild herbs.
For years in this season, our table has been filled with dishes featuring wild garlic, wild hop shoots, mauve leaves, dandelion, and nettle. Usually, we would keep things simple and stir fry the herbs quickly before throwing them into a frittata or a savoury tart, or serving them as a side for meat or hard boiled eggs. Sometimes, we would do risotto or pasta or a minestrone with legumes and grains and whatever vegetables the season offered.
Living in the countryside has deeply shaped my way of conceiving food as something seasonal, and our cooking reflected this philosophy.
The first thing I made with these huge, beautiful leeks is risotto – a simple dish made special by local, quality ingredients, and enriched by a good deal of savoury sausage for good measure. A perfect winter warmer.