I'd like regular ancestral cooking emails!
Do you use fresh garlic?
After having first bought some a few weeks ago from one of the farmers at our local Thursday market #mercatointransizione, I’m in love.
We’ve had it sliced thinly, raw, in salads. I’ve fried it in lard and served with meat. I’ve even ghee crisp-fried it and sprinkled it on top of a fried egg.
Apparently, it’ll disappear soon. It’s getting too mature. I’m both sad, as I’ll have to wait another year for it, but also happy that following the seasons and eating locally, brings such wonders to be enjoyed, remember and anticipated.
Any tips for the last few bunches I’ll have?