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!
very young asparagus tips
firm well-flavoured tomatoes
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