| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cheese, Main dish, Pasta |
4 |
Servings |
INGREDIENTS
| 10 |
oz |
Wholewheat spaghetti (to 12) or- |
| 10 |
oz |
Home-made noodles |
| 2 |
tb |
Fresh parsley very finely chopped |
| 2 |
tb |
Sesame or walnut oil |
|
|
Salt and pepper; to taste |
| 6 |
oz |
Blue cheese (to 8 oz.) crumbled |
| 8 |
|
Red bergamot flowers (petals of) |
INSTRUCTIONS
Cook pasta in plenty of boiling, salted water until 'al dente.' Drain and
transfer to serving dish. Toss in the parsley and oil; season to taste.
Sprinkle on the cheese, then toss in the bergamot petals. Serve
immediately.
Note: Personally, I think the walnut oil goes better with this.
From _Cooking with Flowers_ by Jenny Leggatt. New York: Fawcett Columbine,
1987. Pg. 105. ISBN 0-449-90252-8. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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