an italian cook around the world
Chinese tea eggs are a tasty and beautiful snack, spectacular thanks to their spiderwebded texture. The first time I ate this marbled Chinese specialty I was in Beijing. Even only a bite is unforgettable. A strong and particular flavor, not for all, but a must-to-try!
Sauteed dandelion greens is a very important ingredient of Roman cuisine. For centuries the most poor Roman familys, use to harvest wild dandelion greens aside the suburbs streets of the Italian capital, and cook them with simple ingredients. The farmers use to bring sauteed dandelion greens with them eating this vegetables as lunch along with simple homemade bread. This vegetable is both tasty and healthy! I love cook dandelion greens in many ways, but today I propose the most traditional way to cook the dandelion. The chili pepper pairs perfectly with the amazing bitter taste of these greens! Serve the dandelion as a tasty salad, or aside cheeses, eggs or roasted meats.
