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moulin wild garlic and mozzarella

An old gardener from the village of Scillé, Monsieur Vielle Andre, each autumn collected from us some well-rotted muck for the asparagus he grew. Each spring, he re-visited bringing with him tender young asparagus tips. One year Carolynn was planning tomatoes and mozzarella for the evening following Andre's visit. Serendipitously, the wild garlic in the woods around le Moulin was also in full flower. The end result was as it looks - simply delicious!

INGREDIENTS

very young asparagus tips

firm well-flavoured tomatoes

mozzarella*

fresh basil

olive oil

wild garlic leaves for sauce

wild garlic flower for garnish

*Mozzarella is produced from cows milk in the locality of le Moulin and exported for Italian consumption. However, Carolynn prefers to use buffalo mozzarella from southern Italy (preferably not from around Naples these days), whenever it's available. With a family name like Grimaldi, it's difficult not to allow Carolynn a few more food miles.

METHOD : If the ingredients come easily to hand - just do it

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Maison d'Hôte: Carolynn Grimaldi, 2 lieu-dit le Moulin du Chemin, 79240 Scillé, France

+33 (0)5 4995 9487

 

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